Meatballs (Albóndigas)
Origin: Castile, Spain
Source: Anonymous, 1920
Ingredients
- onion
- parsley
- chorizo (Spanish cured sausage)
- jamón (cured ham)
- tocino (salt pork or bacon)
- veal
- 1 egg, beaten
- salt salt
- 1/2 jícara (teacup) flour
- egg, beaten
- oil or manteca (lard)
- almond sauce
Instructions
- Make a picadillo (chopped mixture) with onion, parsley, chorizo (Spanish cured sausage), jamón (cured ham), tocino (salt pork), and veal. Brown the mixture in a pan, then mix it with beaten egg. Season with salt.
- Place the flour (about half a jícara, or teacup) on a board and shape the mixture into round meatballs, using the flour to help with shaping. Coat each meatball with beaten egg.
- Fry the meatballs in hot oil or manteca (lard) until golden. Transfer them to a cooking pot and pour almond sauce over them.