Albóndigas – Spanish meatballs in sauce with rice
Meatballs of mixed beef and pork mince, browned and then finished in an onion, carrot and white wine sauce with peas. Served with rice or chips; they are also made in tomato or almond sauce.
- 1 h 05Time
- 43 minHands-on
- 4Portions
- 34 gprotein per portion
- 870kcal per portion
Ingredients for 4 portions
- 500 gMixed mince
- 4 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- 1Egg
- 4 tbspBreadcrumbs
- 3 tbspMilk
- to tasteSalt
- 3 tbspPlain flour, for coating
- 100 mlOlive oil, for frying
- 1Yellow onion, finely chopped
- 1Carrot, finely chopped
- 1 tbspPlain flour, for the sauce
- 100 mlWhite wine
- 400 mlBeef stock
- 1Bay leaf
- 150 gGreen peas, frozen
- to tasteBlack pepper
On the side
- 250 gRice
Method
- In a bowl, mix the mince with half the garlic, the parsley, egg, breadcrumbs, milk and some salt. Shape into walnut-sized balls.
- Roll the meatballs in flour. Heat the oil in a deep frying pan and fry the meatballs in batches until browned all over (they will finish cooking in the sauce). Lift out.
- Pour off the oil, leaving about 3 tablespoons in the pan, and gently fry the onion, carrot and remaining garlic over a medium heat for about 10 minutes, until soft.
- Stir in the flour and cook for 1 minute. Pour in the wine and let it bubble for 2 minutes to cook off the alcohol.
- Pour in the stock and, if you like a smooth sauce, blend it with a stick blender. Add the bay leaf and meatballs, cover and simmer gently for 15 minutes.
- Meanwhile, cook the rice in plenty of salted boiling water for about 15 minutes, then drain.
- Add the peas and simmer for 5 minutes more. Season with salt and pepper.
- Serve the meatballs and sauce with the rice.
