Recipe
Pork Meatballs in Sauce
Golden-brown pork meatballs slow-cooked in a Creole tomato sauce with green peas and dry wine. A classic on the Cuban table.
- Preparation15 min
- Cooking45 min
- Total time1 h
- Servings4 servings
- DifficultyEasy
The word albóndiga is of Arabic origin (al-bunduqa) and means 'the ball', and it is believed that this recipe comes from that region. Here we leave you a Cuban version, simple but delicious, with pork and a Creole sauce that lifts anyone's spirits.
Ingredients
Check off the ingredients you have.
For the meatballs
For the sauce
Method
The meatballs
- Mix the meat with the onion, ají, salt and pepper.
CiberCuba - Add the beaten eggs and the breadcrumbs or crushed crackers, and mix everything well.
- Shape the mixture into meatballs and coat them in wheat flour.
- Fry them in hot oil until golden brown.
The sauce
- Sauté the garlic, onion and ají, all finely chopped, in the hot lard.
- Add the tomato sauce, green peas, brown sugar and dry wine, and mix everything well.
Final cooking
- Place the meatballs in the sauce and cook them over low heat for about 30 minutes.
CiberCuba - Serve hot, accompanied by white rice or mashed potatoes.
CiberCuba
