Meatballs are a favourite all over Europe and Asia, and Spain is no exception. In Spanish, the word for meatballs is albóndigas, and like just about every word in the Spanish language that beings with “al-”, it was introduced to Spain by the Moors centuries ago. The Catalan word for them is mandonguilles.
There are dozens of recipes for meatballs from dozens of countries, and they all have one thing in common; they are super tasty! This is just one of them. They go well with pasta, rice, potatoes – or really with just about anything!
Ingredients:
- 5 tablespoons of dry white wine
- 1 shallot
- 2 cloves of garlic
- 250g minced meat
- 1 egg
- 1 pinch of nutmeg
- 2 tablespoons of parsley
- 1 tablespoon of olive oil
- 250g tomato sauce
Preparation:
- Cut the red pepper into strips.
- Sprinkle the bread (without crusts) with the wine.
- Finely chop the shallot and garlic.
- Mix the bread with the minced meat, egg, pepper, shallot, garlic, nutmeg and chopped parsley.
- Season with salt and pepper.
- Make small balls of the minced meat with dampened hands.
- Heat the oil and fry the meatballs for 5 minutes till brown
- Add the sieved tomatoes
- Heat, covered, over low heat for 15 minutes.
- Serve with the rest of the chopped parsley.
Serving suggestion:
- Delicious with spaghetti, grated parmesan cheese and fresh basil.
Bon Profit!
Check out our other Mediterranean recipes for dishes to try at home.