ALBONDIGAS CON EL SALSA DE TOMATES or meatballs :)

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This is my today’s evening meal. Negotiated myself in my broken Spanish ūüôā for half of the portion. This meal was so nice that desided later to look up in the internet for recipes (First Spanish and then translated in English, so you can practice not only your cooking skills, but also your Spanish. Buen aproveche!

Ingredientes de la receta de albóndigas en salsa de tomate:

  • Ingredientes
  • Para 4 personas:
  • 500 gr. de carne de ternera picada
  • 100 gr. de carne de cerdo picada
  • 100 gr. de miga de pan
  • 1 huevo
  • 4 dientes de ajo
  • 1 kg. de tomates
  • 1 cebollaharina (para rebozar)
  • 1/2 vaso de leche
  • 1 cucharadita de az√ļcar
  • aceite de oliva virgen extra
  • sal
  • 2 cucharadas de salsa de soja
  • perejil
Elaboración de la receta de albóndigas en salsa de tomate:

Pon la miga de pan en un cuenco, vierte la leche y deja que se empape bien.

Para hacer la salsa de tomate, pica la cebolla y los otros 2 dientes de ajo y ponlos a pochar en una cazuela con un chorrito de aceite. Pica los tomates, agr√©galos a la cazuela y coc√≠nalos durante 25-30 minutos con el az√ļcar a fuego medio. A√Īade la salsa de soja, mezcla y pasa todo por el pasapur√©s.

Pela y pica 2 dientes de ajo y m√©zclalos en un cuenco con la carne picada de cerdo y de ternera, el huevo y un poco de perejil picado. Sazona y amasa hasta que quede una mezcla homog√©nea. A√Īade la miga escurrida y mezcla bien.

Forma las albóndigas, pásalas por harina y dóralas en una sartén con abundante aceite caliente. Reserva en una fuente con papel absorbente para eliminar el exceso de aceite.

Coloca la salsa de tomate en la cazuela. Introduce las albóndigas y cocínalas durante 8-10 minutos a fuego suave. Sirve y decora con una ramita de perejil.

Más info: http://www.hogarutil.com/cocina/recetas/carnes/201111/albondigas-salsa-tomate-12863.html#ixzz38Ea6oOSQ

Ingredients

  • ¬Ĺ cup(35g) fresh breadcrumbs
  • 2 tbspmilk
  • 500 gminced beef
  • ¬†1¬†garlic clove, crushed
  • 1egg yolk
  • 3 tspsmoked paprika
  • 60 ml(¬ľ cup) olive oil

Tomato sauce

  • 1 tbspextra virgin olive oil
  • 1onion, finely chopped
  • 3garlic cloves, finely chopped
  • 1bay leaf
  • ¬Ĺ tsphot paprika
  • 410 g can chopped tomatoes

Instructions

Chilling time 10 minutes

Soak breadcrumbs in milk for 5 minutes. Squeeze out excess moisture and place in a bowl with beef, garlic, egg yolk and paprika. Season with salt and pepper, then, using your hands, knead mixture until smooth. Form into 12 balls and place on a tray. Cover and refrigerate for 10 minutes to rest.

Heat oil in a large frying pan over medium heat. Cook meatballs, turning, for 4 minutes or until browned. Using a slotted spoon, transfer to a plate. Reserve pan with oil.

To make tomato sauce, return reserved pan with oil over medium heat. Add extra virgin olive oil, onion, garlic and bay leaf, and cook for 4 minutes or until onion is softened. Add paprika and cook for a further minute or until fragrant. Stir in tomatoes and return meatballs to pan. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until sauce has thickened and meatballs are cooked through. Add a little water, if necessary, to stop sauce sticking to the bottom of the pan. Transfer to a bowl and serve immediately.

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