Albondigas – Cuisine from Spain podcast 19


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Albondigas - Spanish Meatballs

Ingredients

600 grammes (1 1/4 pounds) of Minced beef
1 egg
4 garlic cloves
2 sprigs parsley finely chopped
1 cup of flour
1 onion chopped up in large chunks
2 bay leaves
1 tsp of salt
Olive oil
1/2 glass of wine

Preparation

To prepare the mixture we beat the egg in a big bowl, then add the meat, 2 crushed garlic cloves, the salt and the parsley, mixing with a fork until everything is coated with the egg.

Use a spoon to separate enough mixture to form a golf-ball-sized meatball and shape it lightly with your hands. Be careful not to press too hard because the sauce won’t soak in later, which might leave them very dry. Continue forming balls until the mixture is finished, then place the flour on a plate and coat each of the balls by rolling them around the plate.

To fry the meatballs use a small, deep frying pan filled with olive oil to a depth of around 2 cm / nearly an inch. When the oil is hot add 4 or 5 balls and brown them lightly for 1 or 2 minutes, making sure that you turn them over half way through. Repeat the process until all of the meatballs have been fried.

To prepare the sauce use a large frying pan where you will be able to place all of the meatballs in one layer. Filter the olive oil used for frying the meatballs earlier and pour it into the large frying pan, then add the onion and cook slowly for about 10 minutes. Next add two garlic cloves with the skin still on, and two bay leaves. Add a spoonful of flour (you can use what’s left on the plate where you coated the meatballs) and stir it in with a wooden spoon for 15 seconds, coating the flour with the oil (note that if you fry it for much longer the flour might burn). Then quickly add the wine and about 1/2 a litre of water (1 US Pint). Finally, add the meat balls, and more water – until they are around two thirds covered – and cook slowly for about 30 minutes, stirring every now and again so they don’t stick to the bottom. Note that you can add more water half way through if needed.

12 thoughts on “Albondigas – Cuisine from Spain podcast 19

  1. John Harris

    Excellent – tried these last night, and they had a truly wonderful flavour – better than any ive had in the tapas bars on the costa so far 🙂

  2. Agneta

    Hello!
    For christmas I recieved an ipod and since then I’ve discovered the possibilities of learning with the ipod through podcasts. I love it! And I love cooking and I love Spain. 🙂 But, this episode that explains how to make albóndigas made me feel a bit irritated, and I felt my pride in being swedish being stamped on.

    Remember you said meatballs made you think about America (??), british school lunches and Germany??? Hmm… Well, as being british it might be curious to know that you eat 56 million meatballs at IKEA! So, you must love Swedish meatballs. Popular all over the world. 🙂

    But the spanish albóndigas sounds good too, I’ll try that some day. But tomorrow I’ll make some setas. 🙂

    I’m looking forward to the coming episodes.

    /Agneta

  3. Marina

    It’s true!!! How did we possible forget the Swedish meatballs!!!

    I’ve had them in Ikea a couple of times in the past… I like the sweet sauce that comes with it.

    Angeta, let us know about the Setas .

    Marina.

  4. colin

    I do not know where I went wrong with this recipe but for me it did not hit the spot. Very unappetising to look at – grey with too much olive oil, the sauce was also quite bland. Thank goodness for the mash, I can’t think what other veg would have gone with it.
    I guess I shall have to wait until I can try the real thing.

    Colin

  5. Marina

    Hi Colin,

    I’m really sorry to hear that the albondigas didn’t turn out all right.
    I really don’t know why they look grey, they usually have a brownish colour. Also they shouldn’t have to much oil, I think the problem might have been in the sauce, the oil should be completely blended with the flour and the water to make a pretty consistent sauce, which in my opinion is the best bit of this dish. If you have any question regarding this recipe I’ll be very happy to help.

    Saludos.

  6. Michael

    Hey Marina I would like to thank you so much for adding this great dish. I am a Spanish student in my sophmore year and i find all your podcats very interesting especially this one. My teacher is also a very big fan or yours and she has decided to offer extra credit if we prepare one of the cuisines you have offered. I have made several of them and enjoyed them all. I would just like to say thanks for offering so many great things!!

    -Michael

  7. Marina

    Thanks very much Michael!!! It is great to hear that you like and even you’ve COOK some of the recipes!!!! Please thank your teacher as well for being so kind to our content.

    Saludos desde Madrid,
    Marina

  8. Marina

    Thanks Diane, it is possible that we will make some more food podcasts in the Notes From Spain feed, keep an eye there!!

    Marina.

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