Albondigas de Carne

500g (1 lb) minced beef
150g (5oz) minced pork
3 cloves garlic
1 onion
1 egg
White wine
Stale bread
Raisins (seedless)
Olive oil


Crush a clove of garlic and few sprigs of parsley in a mortar, together with a dash of white wine.

Place the mince in a large bowl and add the garlic. Mix well and leave to stand for 15 minutes.

Soak the bread in milk and add to the bowl, together with an egg (beat first), salt and pepper. Knead until all the ingredients are mixed together, then make balls and roll in flour. Fry in plenty of hot oil until golden brown, then shake off any oil and place in a casserole.

Strain part of the oil used to fry the meatballs to prepare the following sauce, chop the onion and two cloves of garlic and sauté in a frying pan. When they begin to brown, add the chopped tomato.

Cook for 5 minutes and add a glass of white wine. Boil for three more minutes, then strain the sauce over the meatballs.

Add a few raisins and cook on a low hear for 25 minutes. Add a little water to the sauce if it becomes too thick.

Serve hot.

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