Albóndigas al vino tinto
Serves 6
Directions
- 1Place the bread slices in a bowl and soak with milk. Prepare the meat by removing the casing from the longaniza, then place the meat in a bowl and add the eggs, garlic powder, grated cheese, breadcrumbs, and the bread slices after squeezing out the excess milk.
- 2Mix everything, cover, and refrigerate.
- 3Form the meatballs and coat them with flour.
- 4Fry the meatballs in a pan with a splash of extra virgin olive oil until golden on the outside but still slightly raw on the inside; remove and set aside on paper towels.
- 5In the same pan, add the finely chopped onion, carrot, and garlic. Season with salt and cook over medium heat until it begins to brown.
- 6Incorporate the tomato sauce, mix, and pour in the wine. Cook for a few minutes and blend the sauce.
- 7Return the sauce to the pan, add the meatballs, broth, and bay leaf.
- 8Simmer the meatballs.
Ingredients
- 900 g longaniza
- 2 whole egg
- 3 tbsp breadcrumbs
- 1 tsp garlic powder
- 50 g cured cheese, grated
- 4 slices bread
- 1 splash milk
- flour, for dusting
- extra virgin olive oil
- 1 whole onion
- 1 whole carrot
- 2 cloves garlic
- 2 tbsp tomato sauce
- 1 whole bay leaf
- 300 ml red wine
- 300 ml meat broth
- salt
