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Albóndigas de carne y verdura con salsa de tomate y ajo -
Ingredients – serves 6
• 800 g minced meat (beef, lamb or a combo)
• 1 medium onion
• 2 cloves garlic
• 2 carrots
• 3 peppers
• 200g peas
• 400g peeled tomatoes
• 4 tablespoons extra virgin olive oil
• ¼ litre chicken stock
• 200g mushrooms
• 1 egg
• oregano, thyme, salt, pepper
• wheat or rice flour
• sunflower seeds
Finely chop onion garlic and onion and sauté in a pan. Add finely chopped carrot and sauté on medium to high heat for 8 minutes. Remove, drain and set aside.
Cut peppers into large slices and sauté in a separate frying pan for 10 minutes on low heat.
Add peas and cook over low heat for a further 10 minutes.
Add peeled chopped tomatoes and chopped mushrooms and season with salt and pepper. Cook over low heat for 6 minutes.
Add chicken stock and simmer for 5 minutes. Remove from heat.
Place minced meat in a large bowl. Add the fried and drained onion, carrot and garlic and mix. Add egg, sunflower seeds, oregano, thyme, salt and pepper. Mix with hands until well blended.
Wash hands and rub with flour. Take chunks of minced meat mix and roll into balls, flouring lightly.
Place in preheated frying pan to fry in a small amount of olive oil. Fry over medium to low heat, turning occasionally until nicely browned and cooked through.
Pour over tomato and vegetable sauce and simmer for a further 5 minutes.