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COOK TIME
45 minutes
PREP TIME
20 min
SERVINGS
6-8
INGREDIENTS
- 3/4 cups - Mora Spanish Red Onion Relish - reserve 2 Tbsp for Step #4
- 1 lb of ground beef
- 1 lb of ground pork
- ¼ cup bread crumbs
- 5 cloves garlic minced
- 2 eggs
- Flour for dusting
- 3 Tbsp of olive oil
- 1 medium onion. Coarsely chopped
- 1 green pepper, cut in strips
- 1 small tomato, skinned and coarsely chopped
- ½ cup dry white wine
- ¾ cup chicken broth
- ⅛ teaspoons Salt
- ⅛ teaspoons Pepper
ALBONDIGAS de ANTONI
We pay homage to Antoni Gaudi and the food of Barcelona. Serve as a main dish or a party appetizer.
INSTRUCTIONS:
STEP 1
In a mixing bowl combine the ground beef, ground pork with the Mora SRO relish, bread crumbs, 4 garlic cloves, eggs, salt and pepper
STEP 2
Form into cocktail-size meatballs (approx. 1”) - dust with flour
STEP 3
Heat the oil in a large frying pan. Saute the meatballs until browned on all sides
STEP 4
Add the onion, reserved Mora SRO relish, the remaining clove of garlic and the green pepper. Cook until the onion is wilted.
STEP 5
Add the tomato, wine, broth, salt and pepper.
STEP 6
Cover and simmer for 30 minutes.
Serve with crusty bread to sop up the broth!
¡Aprecio sincero de las Madres de Barcelona!
ALBONDIGAS de ANTONI
We pay homage to Antoni Gaudi and the food of Barcelona. Serve as a main dish or a party appetizer.
COOK TIME
45 minutes
PREP TIME
20 min
SERVINGS
6-8
INGREDIENTS
- 3/4 cups - Mora Spanish Red Onion Relish - reserve 2 Tbsp for Step #4
- 1 lb of ground beef
- 1 lb of ground pork
- ¼ cup bread crumbs
- 5 cloves garlic minced
- 2 eggs
- Flour for dusting
- 3 Tbsp of olive oil
- 1 medium onion. Coarsely chopped
- 1 green pepper, cut in strips
- 1 small tomato, skinned and coarsely chopped
- ½ cup dry white wine
- ¾ cup chicken broth
- ⅛ teaspoons Salt
- ⅛ teaspoons Pepper
INSTRUCTIONS:
STEP 1
In a mixing bowl combine the ground beef, ground pork with the Mora SRO relish, bread crumbs, 4 garlic cloves, eggs, salt and pepper
STEP 2
Form into cocktail-size meatballs (approx. 1”) - dust with flour
STEP 3
Heat the oil in a large frying pan. Saute the meatballs until browned on all sides
STEP 4
Add the onion, reserved Mora SRO relish, the remaining clove of garlic and the green pepper. Cook until the onion is wilted.
STEP 5
Add the tomato, wine, broth, salt and pepper.
STEP 6
Cover and simmer for 30 minutes.
Serve with crusty bread to sop up the broth!
¡Aprecio sincero de las Madres de Barcelona!
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