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Spanish   -   Albondigas Con Aceitunas   adapted from The Complete Spanish Cookbook

  • 1 Pound Chorizo
  • 1 Pound Ground Beef
  • 5 Cloves Garlic -- finely chopped
  • 2 Tablespoons Parsley -- finely chopped
  • 2 Large Eggs
  • Salt And Pepper -- to taste
  • 1 Cup Flour
  • 2 Cups Olive Oil
  • 1 Large Onion -- finely chopped
  • 2 Large Tomatoes -- finely chopped
  • 1 Small Dried Red Pepper
  • 1 Small Cinnamon Stick
  • 1 Teaspoon Paprika
  • 2 Cups Stock -- or water
  • 2 Cups Pitted Green Olives
Directions Mix ground beef with chorizo meat, garlic, parsley and eggs. Add salt and pepper. Form into meatballs about the size of walnuts. Coat evenly with flour then reserve 1/3 cup flour and discard the rest. Fry the meatballs in the oil until evenly browned. Remove with a slotted spoon and set aside. Transfer 1/2 cup of oil to a skillet and fry the onion until golden. Sprinkle flour evenly over the onions and cook until lightly browned. Add tomato, the pepper, cinnamon stick and paprika. Cook for 5 minutes. Add stock and bring to a boil. Simmer for 5 minutes. Add meatballs and olives, partially cover and simmer for 30 minutes.
Serves 4
Time to Make 0:00

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