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Albondigas
These are Spanish meatballs, often found in tapas restaurants. 
Recipe from: Culinary school
Ingredients:
For the meatballs:
6 oz minced pork
6 oz minced veal
3 cloves garlic
2 oz breadcrumbs
1 egg
1 teaspoon cumin
1 teaspoon ground corainder
1 teaspoon ground nutmeg
pinch cinnamon
salt and pepper, to taste
olive oil, for frying
For the sauce:
1 onion, chopped
1 garlic clove, finely chopped
16 oz can chopped tomatoes
3 to 4 Teaspoons tomato puree
1/2 teaspoon cayenne pepper
1/4 cup dry white wine
1/4 cup chicken stock
4 oz frozen or fresh peas
salt and pepper, to taste
1 Tablespoon olive oil
Directions:
For the Meatballs:
In a bowl mix together all the ingredients except for the olive oil until you have a nice, stiff consistency.  Cover and leave in the fridge for about 30 minutes.  When ready, make your meatballs, taking about a tablespoon of the mixture for each one.  Heat about a tablespoon on oil in a frying pan and fry the meatballs in batches on medium high heat.  You want them nicely browned.  Add more oil in necessary for each batch.  You may need to throw them in a 350° oven to get them cooked through.  Once cooked cover with foil or drop in sauce until ready for service.
For the sauce:
Use the same frying pan that you used for the meatballs, just pour out some of the excess fat.  Add oil if needed and cook onion until soft and translucent, then add garlic, salt and pepper, and cook for another minute or so.  Make sure you don’t burn the garlic.  Add the wine and reduce.  ONce reduced by about half or more, add the tomatoes, puree and stock.  Bring back to a boil then simmer for about 10 minutes.  Add peas and cayenne pepper and meatballs and simmer for 10 more.

Albondigas

These are Spanish meatballs, often found in tapas restaurants. 

Recipe from: Culinary school

Ingredients:

For the meatballs:

6 oz minced pork

6 oz minced veal

3 cloves garlic

2 oz breadcrumbs

1 egg

1 teaspoon cumin

1 teaspoon ground corainder

1 teaspoon ground nutmeg

pinch cinnamon

salt and pepper, to taste

olive oil, for frying

For the sauce:

1 onion, chopped

1 garlic clove, finely chopped

16 oz can chopped tomatoes

3 to 4 Teaspoons tomato puree

1/2 teaspoon cayenne pepper

1/4 cup dry white wine

1/4 cup chicken stock

4 oz frozen or fresh peas

salt and pepper, to taste

1 Tablespoon olive oil

Directions:

For the Meatballs:

In a bowl mix together all the ingredients except for the olive oil until you have a nice, stiff consistency.  Cover and leave in the fridge for about 30 minutes.  When ready, make your meatballs, taking about a tablespoon of the mixture for each one.  Heat about a tablespoon on oil in a frying pan and fry the meatballs in batches on medium high heat.  You want them nicely browned.  Add more oil in necessary for each batch.  You may need to throw them in a 350° oven to get them cooked through.  Once cooked cover with foil or drop in sauce until ready for service.

For the sauce:

Use the same frying pan that you used for the meatballs, just pour out some of the excess fat.  Add oil if needed and cook onion until soft and translucent, then add garlic, salt and pepper, and cook for another minute or so.  Make sure you don’t burn the garlic.  Add the wine and reduce.  ONce reduced by about half or more, add the tomatoes, puree and stock.  Bring back to a boil then simmer for about 10 minutes.  Add peas and cayenne pepper and meatballs and simmer for 10 more.