Beef Meatballs In Onion & Carrot Sauce
"My friend spent a year in Spain and reported having- and loving -this type of meatball with sauce. It's called Albondigas en Salsa Española in Madrid."
- Serving Size: 1 (325.5 g)
- Calories 654.4
- Total Fat - 52.8 g
- Saturated Fat - 12.6 g
- Cholesterol - 205 mg
- Sodium - 1629.3 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 2.1 g
- Sugars - 3.5 g
- Protein - 33.2 g
- Calcium - 72.7 mg
- Iron - 3.8 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.4 mg
In a small bowl, combine bread and milk and let soak for 10 minutes.
In another bowl, mix together the meat, garlic and onion.
Add the soaked bread, remaining milk, egg, parsley and salt to meat mixture. Mix well with a wooden spoon.
Preheat oven to 350ºF. Spread flour in a shallow dish.
Oil your hands and roll with your hands to form about 60 meatballs about 1 1/2 inched in diameter.
Roll each meatball lightly in the flour. Shake off excess. Add more flour if needed
In a large skillet, heat olive oil to medium high. Add meatballs and fry. Turn frequently for about 5 minutes, or until evenly browned on all sides
Transfer to baking dish and pour sauce over evenly. Bake for about 15 minutes, until meatballs are cooked through.
Heat olive oil over high heat. Add onions and cook for 10 minutes, stirring constantly.
Add the carrots and flour, mix well and cook, stirring often for about 10 more minutes.
Add water, sherry and salt and stir occasionally for another 10 minutes until slightly thickened.
Use an immersion blender, or cool slightly and pour into blender or food processor, process until smooth.
Pour over meatballs.
Tips & Variations
No special items needed.