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Almondigas

A simple and tasty broth you can easily make during rainy nights.

Ingredients

  • 1/2 kg
  • MONTEREY GROUND BEEF
  • 1
  • Finely chopped onions
  • 1 tsp
  • Minced garlic
  • 1
  • Egg
  • 2 tbsp
  • Finely chopped almonds
  • 1 1/2 tsp
  • Spanish paprika
  • 1 tsp
  • Cumin
  • 2 tbsp
  • Chopped parsley
  • 2 tbsp
  • Olive oil
  • 2 tbsp
  • Dari Crème Classic
  • 2 tsp
  • Minced garlic
  • 1/3 cup
  • White wine
  • 2 tbsp
  • Anisado wine
  • 390 ml
  • Crushed tomatoes
  • 1/3 cup
  • Water
  • 200 g
  • Magnolia Quickmelt, grated
  • Salt and pepper to taste

How to make it

Step 1

Combine meatball ingredients in a bowl. Mix well and form into 1” in diameter balls. Set aside.


Step 2

Heat olive oil in a saucepan. Sauce garlic and add wines. Allow to boil until mixture reduces to half its original amount.

Step 3

Add tomatoes and water. Let simmer then add meatballs. Cover and cook (without stirring) until meatballs are thoroughly cooked.

Step 4

Season sauce with salt and pepper. Sprinkle grated quickmelt on top. Serve with cooked pasta or as an appetizer.

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