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

  • bay leaves
  • ground beef
  • garlic
  • leeks
  • parsley
  • white wine
  • ground pork
  • breadcrumbs
  • olive oil
  • eggs
  • all-purpose flour
  • beef stock
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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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