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Thursday, March 28, 2024
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HomeAlbóndigas With Tomatoes and Peas

Albóndigas With Tomatoes and Peas

All over the world you will find meatballs, but these Albóndiga of Spain have a Moorish origin with a generous use of delicious spice. These are great for a tapas wine party and will pair well with a fruit forward spicy Spanish Garnacha.

Preparation

1. Meatballs (Albóndigas) 1 ½ lbs.  ground  Turkey 1 egg 3/4 cup  dried  bread  crumbs ½ cup milk 1 tsp. salt 1 tsp.  ground  marjoram 1 tsp.  ground  cumin 1 tsp.  ground  coriander ½ tsp.  ground  nutmeg ½ tsp.  smoked  paprika 2 cloves garlic, chopped 2 tablespoons olive oil Combine all ingredients above (for meatballs) in a  mixing  bowl. Form mixture into golf ball size meatballs and place on a large sheet pan  coated  with olive oil. Place in 400 degree oven and  bake  for about 8-10 minutes until firmed and slightly brown.
2. Tomato Sauce 1 28 oz.  can  crushed  tomatoes 1 6 oz.  can  tomato paste 1 cup white wine 1 small onion, chopped 2 cloves garlic, crushed 1 tsp. salt ½ tsp cayenne pepper 1 pinch of saffron 3 tablespoon olive oil ½ cup fresh of  frozen  peas In a large ovenproof pot, add the olive oil, onion and garlic and  stir,  over medium  heat  until the onions are soft and translucent. Add the remaining sauce ingredients to the pot and  simmer  on low for about 10 minutes. Add the meatballs to the sauce, cover pot and place in 325 degree oven for 45 minutes.  Serve  warm  as part of a Spanish tapas party or as an entree with some basmati rice and an interesting green  salad.
Credit: Foodista

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