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A lo mejor me animo a hacer las albóndigas suecas:
Ingredients For the meatballs 2 tbsp olive oil 1 Spanish onion, finely chopped ½ tsp dried oregano ¼ tsp celery salt pinch cumin 500g/1lb 2oz pork mince 1 free-range egg yolk 1 tbsp plain flour, plus extra for dusting 1 tsp mustard salt and freshly ground black pepper For the tomato sauce 1 tbsp olive oil 1 clove fresh garlic, crushed to a paste in a pestle and mortar 250ml/9fl oz passata (pressed and seived tomatoes) salt and freshly ground black pepper To serve hard cheese (such as gruyère, emmental or cheddar), grated Preparation method For the meatballs, place one tablespoon of the oil into a pan over a medium heat. Add the onions and fry for 2-3 minutes, until soft. Add the oregano, celery salt and cumin and stir well. Remove from the heat and allow to cool. Place the mince into a large bowl. Add the cooked spiced onions, egg yolk, flour and mustard. Mix together well with floured hands and season with salt and freshly ground black pepper. Dust a chopping board with flour. Roll the mince mixture into small walnut-sized balls. Heat another tablespoon of oil in a large pan. Add the meatballs and fry over a moderate heat for five minutes, turning over to brown evenly. Carefully cut open one meatball to check they are cooked through - the meat should be brown, not pink, all the way to the middle. Remove the meatballs from the pan, place onto a serving dish and keep warm. To make the tomato sauce, heat the olive oil in a saucepan over a low heat. Add the crushed garlic and fry for 1 minute to soften. Add the passata into the saucepan, increase the heat and bring to boil. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the sauce over the meatballs and finish with grated cheese of your choice.
Ingredients For the meatballs 2 tbsp olive oil 1 Spanish onion, finely chopped ½ tsp dried oregano ¼ tsp celery salt pinch cumin 500g/1lb 2oz pork mince 1 free-range egg yolk 1 tbsp plain flour, plus extra for dusting 1 tsp mustard salt and freshly ground black pepper For the tomato sauce 1 tbsp olive oil 1 clove fresh garlic, crushed to a paste in a pestle and mortar 250ml/9fl oz passata (pressed and seived tomatoes) salt and freshly ground black pepper To serve hard cheese (such as gruyère, emmental or cheddar), grated Preparation method For the meatballs, place one tablespoon of the oil into a pan over a medium heat. Add the onions and fry for 2-3 minutes, until soft. Add the oregano, celery salt and cumin and stir well. Remove from the heat and allow to cool. Place the mince into a large bowl. Add the cooked spiced onions, egg yolk, flour and mustard. Mix together well with floured hands and season with salt and freshly ground black pepper. Dust a chopping board with flour. Roll the mince mixture into small walnut-sized balls. Heat another tablespoon of oil in a large pan. Add the meatballs and fry over a moderate heat for five minutes, turning over to brown evenly. Carefully cut open one meatball to check they are cooked through - the meat should be brown, not pink, all the way to the middle. Remove the meatballs from the pan, place onto a serving dish and keep warm. To make the tomato sauce, heat the olive oil in a saucepan over a low heat. Add the crushed garlic and fry for 1 minute to soften. Add the passata into the saucepan, increase the heat and bring to boil. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the sauce over the meatballs and finish with grated cheese of your choice.
Ingredientes Para las albóndigas 2 cucharadas de aceite de oliva Español 1 cebolla , finamente picada ½ cucharadita seco orégano ¼ cucharadita de apio sal pizca de comino 500g/1lb 2 oz de carne de cerdo picada 1 de corral yema de huevo 1 cucharada de harina , y un poco más para espolvorear 1 cucharadita de mostaza sal y pimienta recién terreno negro pimienta Para la salsa de tomate 1 cucharada de aceite de oliva 1 diente fresco de ajo , molido en una pasta en un mortero 250ml/9fl oz puré (tomates prensados y tamizados) sal y pimienta recién terreno negro pimienta Servir quesos duros (como el gruyère, emmental o cheddar), rallado Método de preparación Para las albóndigas, coloque una cucharada de aceite en una sartén a fuego medio. Añadir la cebolla y freír durante 2-3 minutos, hasta que estén blandas. Agregue el orégano, sal de apio y el comino y revuelva bien. Retirar del fuego y dejar enfriar. Coloque la carne picada en un tazón grande. Agregue las cebollas cocinadas con especias, yema de huevo, la harina y la mostaza. Mezclar bien con las manos enharinadas y sazonar con sal y pimienta recién molida negro. Espolvorear una tabla de cortar con harina. Estirar la mezcla de carne picada en pequeñas bolas tamaño de una nuez. Calentar otra cucharada de aceite en una sartén grande. Añadir las albóndigas y freír a fuego moderado durante cinco minutos, dar vuelta a marrón uniforme. Corte cuidadosamente abierto una albóndiga para comprobar que estén bien cocidas - la carne debe ser de color marrón, no rosa, todo el camino hasta el centro. Retire las albóndigas de la sartén, coloque en un plato de servir y mantener caliente. Para hacer la salsa de tomate, caliente el aceite de oliva en una sartén a fuego lento. Añadir el ajo picado y freír por 1 minuto para ablandar. Agregue el puré en la cacerola, aumente el calor y deje hervir. Estación al gusto con sal y pimienta recién molida negro. Para servir, cuchara la salsa sobre las albóndigas y terminar con queso rallado de su elección.
