Meatballs in Parsley Sauce - Albondigas con Salsa de Perejil Trust me this is so good!! This dish originates in the Balearic Islands of the Mediterranean. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 6-8 Servings Main Dish Ingredients: Meatballs: 1 yellow onion 2 cloves garlic 2 lbs. lean hamburger 1/4 cup parsley 4 slices bacon 1/2 cup (approx) flour or bread crumbs for coating 1 to 1 1/2 cups virgin olive oil for frying Sauce: 1 cup bread crumbs 4 cups beef broth 4 sprigs finely chopped parsley 1/3 cup finely chopped walnuts Preparation: Peel and finely chop the onion and garlic. Finely chop 1/4 cup parsley and the bacon. Place the hamburger meat, onion, garlic, parsley and bacon in a large mixing bowl and thoroughly mix. Form into meatballs. Heat olive oil in a large heavy frying pan over medium-high heat. Olive oil should be about 1/2 inch deep for frying. Put the flour or bread crumbs on a plate. Once oil is hot enough, coat each meatball in flour or crumbs. Fry meatballs in the frying pan a few at a time, turning them to ensure the meat is cooked through. Remove meatballs from pan as they cook and place on a paper towel to absorb the extra oil. Place bread crumbs, parsley and 1 cup of the bouillon into a large pot. Mix well. Turn heat on medium and add the rest of the broth and nuts. Stir, cooking for about 5 minutes. Add the meatballs to the parsley sauce. Serve over rice or with home-fried potatoes. This recipe can also be prepared as a tapa, and will make 10 servings. Enjoy this flavorable experience!
Posted on: Wed, 11 Sep 2013 11:33:44 +0000
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