0719 Albóndigas con Salsa de Tomate

Oh my gosh, you guys. Tonight’s dinner may have redeemed the Spanish cookbook experiment. Now why couldn’t I have just called this dish ‘meatballs in tomato sauce’? Because then I would miss out on a perfectly good excuse to pretend that I can speak, well, any Spanish at all. I mean, I can ask about the location of the bathroom, and I can say that I want more of something, but that’s about it.

Anyway, this was super easy and definitely worth heating up the kitchen on an already hot night. I could walk you through the process, but I actually have photos for once, and the whole recipe is at the bottom of this post. So, albóndigas from start to finish:

Making Albóndigas

Albóndigas in the frying pan

Making Salsa de Tomate

Albóndigas con Salsa de Tomate

These were excellent meatballs – sorry, albóndigas – and I loved the bright orange-yellow of the tomato sauce – sorry, the salsa de tomate – over the creamy polenta.  I have a feeling we’ll be making this one again soon.

Albóndigas con Salsa de Tomate
Adapted from Spanish

8 ounces minced ground pork
4 green onions, thinly sliced
2 garlic cloves, finely chopped
2 tablespoons grated fresh Parmesan cheese
2 teaspoons fresh oregano
1 tablespoon olive oil, more if necessary
3 tomatoes, chopped
2 tablespoons red or dry white wine
2 teaspoons chopped fresh rosemary
salt and freshly ground black pepper

Combine the pork, green onions, garlic, cheese, oregano, and plenty of salt and pepper.  Form into 12-14 small firm balls.  Heat the olive oil a large heavy frying pan over medium-high heat, then add the meatballs and cook for about 5 minutes, turning frequently, until evenly browned.  Add the wine and quickly deglaze the pan, then add the remaining ingredients and cover, lowering the heat to medium.  Cook gently for about 15 minutes until the tomatoes are saucy and the meatballs are cooked through.  Excellent served over polenta or with crusty bread.

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0 thoughts on “0719 Albóndigas con Salsa de Tomate

  1. Pingback: 1213 Meatballs and Polenta | Outpost 505

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