Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"

2026-01-30T11:55:15Z

New page

{{#seo:
|title=Albóndigas en salsa (Meatballs in sauce) a beef recipe
|titlemode=replace
|keywords=#garlic #flour #saffron #breadcrumbs #sauce #egg #redwine #onion #beefstock #sherry #boiledorsimmered
|hashtagrev=032020
|description=A traditional recipe from Castilla-La Mancha, which is found in tapas bars all over Spain
}}

A traditional recipe from Castilla-La Mancha, which is found in [[Tapas|tapas]] bars all over Spain.
{{recipesummary
|TotalCalories = 2199
|PortionCalories = 549
|DatePublished=24th October 2012
|Author=JuliaBalbilla
|ImageComment = Albóndigas en salsa
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 3 hours 15 minutes
|PrepTime = 2 hours 15 minutes
|CookTime = 1 hour
|Image = [[Image:Albondigas en salsa.jpg|middle|none|alt=Electus]]

}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Wow, Julia...''

4/5

...now that's a proper meat-mincer.

 [[User:Klapaucius|Klapaucius]] 
</tr></td>
</table>
[[Image:Mincing the meat.jpg|thumb|300px|right|Mincing the meat]]
For the meatballs:
{{RecipeIngredients
| 250 g [[Minced|minced]] [[Pork|pork]]
| 250 g [[Minced beef|minced beef]]
| 2 tablespoons fresh [[Breadcrumbs|breadcrumbs]], soaked in a little [[Milk|milk]]
| 2 Cloves [[Garlic|garlic]], finely chopped
| 1 large [[Egg|egg]], beaten
| 1 tablespoon dried oregano
| [[Flour|flour]] for dredging
| [[Oil|oil]]
|'''For the sauce''':
| 1 large [[Onion|onion]], finely chopped
| 2 Cloves [[Garlic|garlic]], finely chopped
| 1 tablespoon flour
| 50 ml [[Dry sherry|dry sherry]]
| 125 ml [[Red wine|red wine]]
| 375 ml hot [[beef stock]]
| [[Saffron|saffron]], crushed
}}
===Method===

{{RecipeMethod
| Mix the [[Mince|mince]], [[Breadcrumbs|breadcrumbs]], [[Garlic|garlic]], [[oregano]] and beaten [[Egg|egg]] together, using your hands to ensure even distribution of the ingredients.
| Divide the mixture in to 16 and shape into smallish balls. (Each one should weigh around 40 g).
| Shake some [[flour]] on a plate and dredge each ball so that it is lightly coated in [[flour]].
| Arrange them on a plate so that they are not touching and leave them to firm up in the [[fridge]] for an hour or two.
| Heat some [[oil]] in a large frying pan until it is almost smoking.
| Add the balls to the pan and lower heat immediately. If your hob is electric, I would suggest that you remove the pan from the heat source until the hob ring has cooled a little.
| Brown the meatballs, turning them with tongs regularly so that the colour is even.
| Once browned on the outside, transfer the balls into a largish saucepan and reserve.
| Using the same frying pan and [[oil]] in which the meatballs were browned, fry the [[onions]] and [[Garlic|garlic]] for the [[sauce]].
| Once golden, add the [[flour]] and allow to cook slowly for 4-5 minutes.
| Add the [[sherry]], [[wine]], hot [[beef stock]] and [[saffron]] and stir in a figure of eight to make sure that there are no lumps.
| Once heated through, pour the sauce over the meatballs in the saucepan and simmer (uncovered) gently for about 45 minutes. If the sauce thickens too much, add some hot water to achieve the desired consistency.
}}
===Serving suggestions===
On their own as a [[Tapa|tapa]] or snack, or accompanied by [[Steamed|steamed]] [[Vegetables|vegetables]].
===Variations===
You can vary the type of [[Alcohol|alcohol]] used, for example substitute the [[Sherry|sherry]] for [[Spanish]] [[Brandy|brandy]] or the [[Red wine|red wine]] for white. Just try to keep it Spanish!

You can use hot [[Smoked paprika|smoked paprika]] instead of [[Saffron|saffron]], for a spicer version and you can vary the quantities of [[Garlic|garlic]] and [[Onion|onion]]. I used a whole bulb of [[Garlic|garlic]] each for the meatballs and the [[sauce]], but there were complaints that it wasn't garlicky enough!
===Chef's notes===
{{Template:ThinkPig}}
{{RecipeLine}}
[[Category:Recipes|Meatballs in sauce]]
[[Category:Beef recipes|Meatballs in sauce]]
[[Category:Main courses|Meatballs in sauce]]
[[Category:Meat recipes|Meatballs in sauce]]
[[Category:Pork recipes|Meatballs in sauce]]
[[Category:Snacks and light bites|Meatballs in sauce]]
[[Category:Spanish recipes|Meatballs in sauce]]
[[Category:Tapas, mezze and antipasti]]
[[Category:Cooking with wine|Meatballs]]
[[Category:Pan fried]][[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/garlic|#garlic]] [[Special:Search/flour|#flour]] [[Special:Search/saffron|#saffron]] [[Special:Search/breadcrumbs|#breadcrumbs]] [[Special:Search/sauce|#sauce]] [[Special:Search/egg|#egg]] [[Special:Search/redwine|#redwine]] [[Special:Search/onion|#onion]] [[Special:Search/beefstock|#beefstock]] [[Special:Search/sherry|#sherry]] [[Special:Search/boiledorsimmered|#boiledorsimmered]]
</code>

Albóndigas en salsa (Meatballs in sauce) - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"