Meatballs with Sauce

A typical plate from my childhood, every mom in Spain has her own formula to make “albondigas” (meatballs),  we eat them as a one-dish meal with a veggie sauce and frequently with garnish of rice, veggies, french fried or baked potatoes or even quinoa. It is a perfect recipe to freeze and enjoy it days later.

Ingredients for the Meatballs for 4 people

-½ Kg (1 Lb.) of Ground Beef (or other ground meat to your liking).

-1 Garlic Clove.

-2 Eggs.

-1 Twig of Parsley.

-2 Tablespoon of Bread crumbs.

-A pinch of Cinnamon.

-Flour.

-Salt.

-Pepper.

Mince the garlic clove and the twig of parsley and place them in a bowl along with the meat, the eggs, a pinch of salt, pepper and cinnamon and mix up all the ingredients. Add the bread crumbs, the amount that you need to obtain a thicker dough.

Make balls from the dough and lightly  coat in them  with flour. Fry them in a deep pan with olive oil, when they are golden brown take them out of the pan and drain the excess olive oil by placing them on a plate with paper towel.

Ingredients for the Sauce:

-1 Onion.

-1 Carrot.

-½ Green Bell Pepper.

-1 cup of White Wine.

-1 Tomato.

-1 Garlic Clove.

-Water.

-Salt.

-Olive Oil.

Peel and chop all the veggies and put them in a saucepan, with a couple of teaspoons of olive oil and a couple of pinches of salt, poach them until they are soft and then pour the cup of white wine. Let the sauce reduce for 10 minutes or so and blend it. (Add water if it is necessary).

Join the meatballs with the blended sauce in the saucepan and let them cook together for 10 minutes. YUMMY!!