Albóndigas
Albóndigas - Quickly made, quickly eaten: Spanish meatballs for the next tapas evening
Healthy, because
Even smarter
Nutritional values
Ground beef is a great source of the B vitamin niacin, which benefits energy metabolism. Goodbye, colds! With their essential oils shallots pathogens the garbage.
Of course, a true Spanish tapas evening includes more of the Spanish trifles, although albóndigas are a classic. Try them with Marinated Herb Olives, Quesadillas with colorful salsa, or aromatic Garlic-lime shrimps with aioli.
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 964 mg | (24 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 onion
- 3 garlic cloves
- 3 Tbsps olive oil
- 18 ozs Ground beef
- ½ tsp fennel seeds
- ½ tsp smoked ground paprika
- 1 pinch ground cilantro
- 1 egg
- salt
- peppers
- 2 shallots
- 1 red chili pepper
- 28 ozs chunky tomatoes (can)
- cayenne pepper
- 1 tsp basil leaves (1 handful)
Preparation steps
Peel and finely dice onion and 2 cloves of garlic and sauté in 1 tablespoon olive oil in a small frying pan over medium heat for 2-3 minutes until translucent. Place in a bowl with minced meat. Knead well with fennel, paprika, coriander and egg and season with salt and pepper. Form approx. 1.5" large balls from the mass with your hands.
Heat 1 tablespoon olive oil in a frying pan. Fry meatballs in it over medium heat for 5-6 minutes on all sides. Then remove from the pan.
Peel and finely dice shallots and remaining garlic clove. Halve chili pepper lengthwise, remove seeds, wash and chop. Add everything to the pan with remaining oil and sauté over low heat for 1 minute. Add tomatoes, salt and pepper and simmer on low heat for 10 minutes.
Add the meatballs (albóndigas) to the pan and cook for 2-3 minutes. Season with cayenne pepper. Wash basil and shake dry. Garnish albóndigas with basil and arrange in a pan.
