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500 gm minced meat
1 egg
1 tbsp breadcrumbs
2 large (Spanish) onions
2 cloves of garlic
1 small chili pepper
2 tbsp finely chopped flat parsley and 1 to 2 tbsp extra for the finish
8 tomatoes
25 cl of dry white wine
1,5 dl chicken bouillon
1 tbsp flour
olive oil, sea salt, pepper from the mill


Heat the SnackTastic® to 200 °. Cut the chili pepper open and scrape out the seeds. Chop the onion and the chili pepper very finely.
Mix the minced meat with the egg, breadcrumbs, chili pepper, parsley, half the onions and a little salt and pepper, and press in the garlic. Make small balls of the minced meat and lightly dust them with the flour.
Dip the tomatoes in boiling water for about 10 seconds and then immediately put them in ice cold water and peel the tomatoes. Remove the seeds and squeeze them for the tomato juice. Chop the flesh of the tomatoes into pieces. Place the meatballs in the baking tin and put them in the SnackTastic® for 7 minutes. Then remove them from the SnackTastic®. Add the rest of the finely chopped onions together with the tomato juice, the chicken bouillon and the white wine. Set the temperature to 160 ° and let it simmer for 10 minutes. Serve the albondigas warm and sprinkle with some finely chopped flat parsley before serving.