Albondigas a la Habanera. (Havanera Meatballs)

FOR THE MEATBALLS

1/2 cups vegetable oil
1 small onion, chopped
1 garlic clove, minced
1 small green bell pepper, seeded and chopped
1/2 pounds ground sirloin
2 eggs, beaten
1/2 cup milk, whole or skim
1 cup cracker meal or bread crumbs
1 teaspoon mustard
Salt and pepper to taste
1/2 cup all-purpose flour 

FOR THE SAUCE
1/4 cup olive oil
2 garlic cloves, minced
1 small onion, peeled and chopped
2 cups tomato sauce
1/3 cup ketchup
1 teaspoon sugar
1/2 cup dry wine
1 bay leaf
Salt and pepper to taste

Category: .

Product Description

Prepare the meatballs: Heat 1/4 cup of the vegetable oil in a skillet over
medium heat. Add the onion, garlic, and green pepper. When onion is
translucent and pepper is tender, remove with a slotted spoon and reserve.
Cool to room temperature.
In a large mixing bowl, combine ground sirloin with the cooked onion,
garlic, and green pepper, and mix in the beaten eggs. Add the milk, cracker
meal, and mustard, and season with salt and pepper. Combine all the
ingredients gradually and slowly, and form into medium-sized balls.
Roll the balls in flour, and set aside.
In a large skillet, heat the remaining oil over medium heat. Place the
meatballs in the skillet, and fry slowly for 3 to 5 minutes on high heat, turning
them often so they will cook evenly. When the meatballs are fully cooked and
browned evenly, remove one by one and drain on paper towels. Reserve.
Prepare the sauce: In a large skillet, heat olive oil over medium heat. Add
the garlic and onion, and continue cooking until the onion is translucent.
Mix in the tomato sauce, ketchup, sugar, wine, and bay leaf. Season with salt
and pepper. Stir well, cover, and continue cooking over low heat for about
25 minutes, until the sauce has thickened to your liking.
When the sauce is ready, add the meatballs and reheat gently, so they
retain their shape and flavor. Remove from heat after 3 to 5 minutes, and
serve immediately.