How To Make Albondigas En Salsa
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How To Make Albondigas En Salsa
In this video Simon Fernandez shows you how to cook a Spanish classic: albondigas en salsa, or meatballs in chicken and cider sauce.
- Prep:
- 20m
- Cook:
- 40m
- Total:
- 1h
- Serves:
- 2
- Temp:
- 180° c - 360° f
Ingredients
- mince
- chicken stock
- cider
- prunes
- eggs
- cinnamon
- nutmeg
- salt
- plain flour
- corn flour
- oil
- 1 cups (250ml) onion, chopped
Method
Put the chicken stock and cider in a pan and reduce them by half to give a nice concentrated flavour to the sauce.
Brown 1 cup of onions in a little oil, then add the onions and all the other ingredients, except the flour and corn flour, to a bowl and mix them all together.
Make them into balls with your hands, then dip them in flour.
Deep-fry the meatballs for a minute or two until they develop a crust so they don't fall apart when you bake them. Place all the meatballs in a baking tray.
To thicken the sauce, make a 50-50 mix of corn flour and water, and stir until it is smooth. Add this to the stock, stirring constantly so you don't get any lumps.
Spoon some of the sauce over the meatball and bake at 180 degrees Celsius. Turn them after 20 minutes and bake for a further 20 minutes.
They should be golden brown and sticky when they come out.