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Meatball Stew

Meatball Stew

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Meatball Stew

Source: The Heritage of Spanish Cooking
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Active Time:  30 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 4
Meatballs, called albondigas or albondiguillas, are little balls of ground (minced) meat -- although "fishballs" are also made -- bound with egg. The culinary texts of Al-Andalus describe them as "very nutritious, easily digested, fortifying and good for underweight people, the elderly and for those with weak stomachs." In the eighteenth century, rather unusual meatballs were made to welcome unexpected guests, using "breast of fowl, codfish, sturgeon or frogs." Albondigas are still very popular and are a common feature on the menus of cheap restaurants and taverns and as a tapa in bars. In Spanish homes there is also an alternative version called a filete ruso, which is gradually being ousted by the ubiquitous hamburger.
RECIPE INGREDIENTS
For Sauce:
1/4 cup olive oil
3 1/2 oz onion, finely chopped
1 carrot, thinly sliced
2 teaspoons all-purpose flour
3 1/3 cups beef broth
2 tablespoons tomato sauce (puree)
1/3 cup dry white wine
salt
For Meatballs:
3 1/2 oz bread, crusts removed
1/3 cup milk
8 oz pork, ground
8 oz beef, ground
1 tablespoon finely chopped parsley
2 cloves garlic, finely chopped
salt
2 eggs
all-purpose flour, for coating
olive oil, for frying
Meatball Stew Recipe at Cooking.com
DIRECTIONS
FOR SAUCE: First, prepare the sauce by heating the oil in a heatproof casserole and frying the onion and carrot over low heat for 10 minutes. Add the flour. When it browns, add the broth, tomato sauce, and white wine. Season with salt and cook over low heat for 20 minutes.


FOR MEATBALLS: Soak the bread in the milk, then press out the excess and mix with the meat, parsley, and garlic. Season with salt, add the eggs, and mix well to form a paste. Shape the meatballs with your hands, coat lightly with flour, and transfer to a floured surface.


Heat the oil in a skillet. Fry the meatballs a few at a time and transfer to a heatproof dish as they are cooked.


Put the sauce in a blender and puree. Pour over the meatballs. Cook for 30 minutes over low heat.


Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 690
Fat. Total: 50g
Fiber: 2g
Carbohydrates, Total: 23g
Sodium: 355mg
% Cal. from Fat: 65%
Cholesterol: 186mg
Protein: 32g
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