Knead with everything together, let the fresco stand for 30 minutes before making meatballs the size of a small ball with moistened hands.
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| Ingredients to make meat albondigas: |
| For 4 people 50 grs, from butter 1kg of peeled tomatoes and cuts to trocitos 3 minced inpepinated peppers a bunch of chopped parsley 1/2 glass of water 8 eggs meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat meat |
Ingredients to make meat albondigas:
2. In a pot, 50 grs are thrown, 1kg butter of peeled tomatoes and cuts to pieces, 3 chopped stretch peppers, a bunch of chopped parsley and 1/2 glass of water.
3. Cook it 5/10 minutes before adding the meatballs that will cook over low heat about 5/10 minutes.
4. Distribute the meatballs in the pot before breaking one by one the 8 eggs that will be put on the edges of the fountain.
5. will cook in a few minutes
