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Albondigas con Salsa de Perejil (Meatballs with Parsley Sauce) Recipe

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This recipe for Albondigas con Salsa de Perejil (Meatballs with Parsley Sauce) is from La Cocina Espaņola, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 yellow onion
2 cloves garlic
2 lbs. lean ground beef
1/2 cup parsley
4 slices bacon
1/2 cup flour or bread crumbs for coating
1 to 1 1/2 cup virgin oil for frying
SAUCE:
1 cup bread crumbs
4 cups beef broth
4 sprigs finely chopped parsley
1/2 cup finely chopped walnuts

Directions:
Directions:
Peel and finely chop onion and garlic. Finely chop 1/4 cup parsley and bacon. Place the hamburger, onion, garlic, parsley and bacon in a large mixing bowl and thoroughly mix. Form into meatballs.

Heat oil in a large heavy frying pan over medium heat. Oil should be about 1/2" deep for frying. Put the flour/bread crumbs on a plate. Once oil is hot enough, coat each meatball in flour or crumbs. Fry meatballs in pan a few at a time, turning them to ensure the meat is cooked through.

Remove meatballs from pan as they cook and place on a paper towel to absorb extra oil.

Place bread crumbs, parsley and 1 cup of the broth into a large pot. Mix well. Turn heat on medium and add the rest of the broth and nuts. Stir, cooking for about 5 minutes.

Add the meatballs to the parsley sauce. Serve over rice or with home-fried potatoes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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