Tapas-style meatballs (Albondigas en salsa) from Saveur The New Comfort Food: Home Cooking from Around the World by James Oseland and Saveur Magazine

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Notes about this recipe

  • JKDLady on September 13, 2015

    This was good, but I thought too much oil. I also think I would add a bit more flour and cook it more. We found the sauce too thin. This also makes very large meatballs. I would make them smaller. I do agree this is a good recipe. I served them over egg noodles for a main meal. It reminded me somewhat of Swedish meatballs.

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