Albondigon

Albondigon

Puerto rico

From
C is for Caribbean
Serves
4

Ingredients

Quantity Ingredient
3 eggs
1 tablespoon olive oil
2 garlic cloves, finely sliced
1 x 400g can chopped tomatoes
1 teaspoon sea salt
2 eggs
500g minced beef
1 onion, finely chopped
4 garlic cloves, finely chopped
50g fresh white breadcrumbs, soaked in 100ml milk
1 tablespoon english mustard
30g fresh parsley, finely chopped
2 teaspoons sea salt
1 tablespoon freshly ground black pepper

Method

  1. Boil 3 of the eggs for 8 minutes, before placing in a bowl of cold water and peeling when cool enough to handle.
  2. Meanwhile, heat the oil in a saucepan, add the garlic and fry for a few seconds before adding the tomatoes and salt. Simmer on a high heat for 30 minutes until well reduced.
  3. For the meatloaf, preheat the oven to 180°C. Line a 900-g loaf pan with greaseproof paper. Beat the remaining 2 eggs and mix with the beef, onion, garlic, breadcrumbs, mustard, parsley, salt and pepper. To check the seasoning, fry 1 teaspoon of the mixture and taste it – add more salt and pepper as needed.
  4. Press half of the mixture down into the loaf pan, and make 3 indentations for the eggs in the middle. Place the eggs in the indentations, then gently press the remaining meat around the eggs. Cook in the oven for 25 minutes.
  5. After 25 minutes, spread the reduced tomato sauce over the meatloaf, then return to the oven to cook for a further 10 minutes. Remove the meatloaf from the pan and serve hot or cold.
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