Albondigas en salsa de tomate Tapas

Albondigas en salsa de tomate Tapas

Albondigas en salsa de tomate Tapas are served in Spain with white bread. Scald meat tomatoes with boiling water. Peel off the skin. Remove seeds from tomatoes and dice. Finely dice onion. Heat 1 tablespoon olive oil in a pot. Sauté onions until translucent. Deglaze with dry sherry wine. Add tomatoes, bay leaf and beef stock. Season with pepper, salt and freshly pressed garlic. Simmer salsa de tomate for 30 minutes. For the tapas, mix ground beef, egg and breadcrumbs. Season with pepper, salt, freshly pressed garlic and paprika powder. Finely chop the flat-leaf parsley. Mix half of it into the minced meat. Form small albondigas with moistened hands. Heat 1 tablespoon of oil in a frying pan. Fry the albondigas. Place albondigas in the salsa de tomate. Leave to stand for 10 minutes on a low heat. Pour albondigas en salsa de tomate into tapas bowls. Sprinkle tapas with remaining parsley.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
368 kcal
11 g
21 g
25 g

(C)opyright by Marions Kochbuch