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Albondigas de Atun Con Salsa de Vino Tuna Meatballs
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These Spanish tuna meatballs are garlicky and delicious. Albondigas de Atun are a great fast meal idea for those weeknights when you can't face boring old beef meatballs with spaghetti again.
1. In a medium bowl, moisten the bread crumbs with 3 tablespoons of the chicken broth and i tablespoon of the wine. mix in tuna hard cooked egg, raw egg, parsley, salt and pepper. Form the tuna mixture into 1 1/2 inch balls and dust with flour.
2. Heat the oil in a large skillet/ add the tuna balls and saute over moderatly high heat turning until browned all over 15 to 20 minutes Add the remaining 1/3 cup of wine and 1/2 cup of chicken broth. Cover and reduce heat to low and simmer for 30 minutes. If all the liquid has evaporated, pour in 1/4 cup more of the broth and simmer, scraping any browned bits on the bottom of the pan, for 2 minutes. Serve hot or room temperature, skewer on toothpicks or serve with steamed white rice.