Abondigas
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Abondigas

Hearty, luscious, meatballs covered with a rich tomato sauce and served as a Tapas or meal in Spain.

James Andrews

Ingredients

4-serving
  1. 1 Pound ground veal
  2. 1 Pound pork ground
  3. 2 white bread milk , soaked in , crusts removed Slice
  4. 1/2 Cup onion , finely diced
  5. 8 Cloves garlic , minced
  6. 2 eggs , beaten
  7. 2 to taste salt pepper and
  8. 2 Tablespoons olive oil
  9. 2 Tablespoons Olive oil
  10. 14.5 ounces cans tomato sauce of 1
  11. 6 Cloves garlic , sliced
  12. 1 Cup onion diced
  13. 1 Cup pepper green
  14. 1 Teaspoon oregano
  15. to taste Salt pepper and

Method

35 mins
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    Heat a medium saucepan on medium heat. Add olive oil and sauté onion and green pepper until soft, 5 to 7 minutes. Add garlic, bay leaf, oregano, salt, pepper and cook for an additional 3 minutes. Add tomato sauce, salt and pepper. Simmer.Heat oven to 350°

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    Heat oven to 350°

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    Place ground veal and ground pork in a large mixing bowl. Add onion,garlic, salt, pepper,eggs, garlic, in soaked bread. Mix thoroughly, but do not over mix, Form into 1.5 inch balls.

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    Heat a large high sided pan on medium heat, then add all olive oil. Carefully place meatballs into hot pan, taking care not to overcrowd. Cook on all sides until done.

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    Add the cooked meatballs and sauce back into the high sided pan and cook for 20 minutes in the 350° oven. Remove from the oven and serve

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