Also called “pilotetes” or “albondigas”, these meatballs that we often find in paellas of inland villages, are also eaten in tomato sauce.
Imprimer la recette
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Servings |
Prep Time |
Cook Time |
Passive Time |
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4servings |
5minutes |
8minutes |
0minutes |
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Imprimer la recette
|
|
|
Servings |
Prep Time |
Cook Time |
Passive Time |
|
4servings |
5minutes |
8minutes |
0minutes |
|
Ingredients
The basis
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400g
Pork: lean pork minced meat
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200g
Bread: hard bread soaked in water or breadcrumbs
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1piece
Egg: or only the egg white
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4pinches
Salt
Servings: servings
Instructions
- Put all these ingredients, except the pine nuts, in a mincer. Or knead with your hands
- Roughly mix.
- Shape meatballs big enough, adding the pine nuts, about the size of an apricot.
- Fry in olive oil
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Recipe Notes
https://www.youtube.com/watch?v=CfGfcAiguh4
Also called “pilotetes” or “albondigas”, these meatballs that we often find in paellas of inland villages, are also eaten in tomato sauce.
