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Recreate your meatball dishes with a Mexican, Spanish or South American twist with this Albondigas recipe.
- 1/2 kilo Monterey Ground Beef
- 1/3 kilo onions, finely chopped
- 1 tsp garlic, minced
- 1 pc egg
- 2 tbsp almonds, finely chopped
- 1 1/2 tsp Spanish paprika
- 1 tsp cumin
- 2 tbsp parsley, chopped
- 2 tbsp olive oil
- 2 tbsp Dari Crème Classic
- 2 tsp garlic, minced
- 1/3 cup white wine
- 2 tbsp anisado wine
- 390 ml tomatoes, crushed
- 1/3 cup water
- 200 g Magnolia Quickmelt Cheese, grated
- salt and pepper (to taste)
Combine meatball ingredients in a bowl. Mix well and form into 1” in diameter balls. Set aside.
Heat olive oil in a saucepan. Sauté garlic and add wines. Allow to boil until mixture reduces to half of its original amount.
Add tomatoes and water. Let simmer then add meatballs.
Cover and cook (without stirring) until meatballs are thoroughly cooked.
Season sauce with salt and pepper.
Sprinkle grated cheese on top.
Serve with cooked pasta or as an appetizer.
- Serving good for six to eight.
Happy cooking, Foodies!
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