Sunday, May 2, 2010

74: Albondigas a la Milanesa

For the meatballs:
1 lb. ground beef (80/20)
1/2 lb ground pork
1/4 lb ground ham
1/4 lb Gouda cheese, grated
2 Tablespoons onion, finely chopped or put through food processor
1 garlic clove
1/4 teaspoon black pepper
3/4 cup ground cuban crackers (galleta molida)
1/4 cup milk
2 eggs
1/2 cup flour
1/3 cup oil

For the sauce:
1 onion, chopped
2 cans tomato sauce (small)
1/2 cup tomato paste
1 teaspoon salt
1 teaspoon sugar
1/4 cup dry white wine
1 bay leaf
1/4 teaspoon black pepper

1. Mix all the ingredients for the meatballs in a mixing bowl. Use your clean hands for best mixing.
2. Form each meatball into golf-sized balls and pass through flour as you make each one.
3. Gently place your meatballs into hot oil until all are browned on each side. Strain on plates with paper towels to soak up any excess oil.
4. In oil and fat left behind from frying the meatballs, fry your chopped onion to start the sauce.
5. Once the onion has softened, add the tomato sauce, tomato paste, salt, sugar, dry white wine, bay leaf and black pepper.
6. When sauce starts to boil, add the meatballs into the sauce and cook over low heat, covered, for 25 minutes.
7. Make your white rice or pasta while the meatballs cook in the sauce.
8. Serve hot over your rice or pasta.

Makes 8 servings.

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