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Albondigas with Aioli

Albondigas with Aioli
Quantity Ingredient
200 g Beef minced meat
Pepper from the mill
Salt
Garlic
0,5 Pepperoni Paprika
1 tbsp Breadcrumbs flour
1 tbsp Olive Oil
1 Shallots Onion
5 tbsp Vegetable broth
1 Bay leaves
5 tbsp Madeira Wine

Albondigas with aioli are small piquant meatballs that go particularly well with fresh white bread or baguette and are served as tapas. For the Albondigas, season the minced beef with pepper from the mill, salt and pressed garlic. Cut half a green pepper in half lengthwise and remove the hot white seeds. Cut the pepperoni into small cubes and mix into the minced meat. With slightly moistened hands form as small albondigas as possible, as shown in the picture above, and then turn in breadcrumbs. Heat olive oil in a pan and fry the albondigas until hot. Peel a shallot, cut into fine cubes, fry lightly and deglaze with vegetable stock. Add a bay leaf and simmer the sauce until slightly creamy. Shortly before serving, add Madeira Wine or alternatively Sherry and remove the frying set from the bottom of the pan. Arrange albondigas with aioli in small bowls. A glass of Spanish red wine goes well with this.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
257 kcal
10 g
22 g
11 g

(C)opyright by Marions Kochbuch