I’ve made Nitza’s albondigas (meatballs) before, but this time, we’re making it Milanese style. The difference between this version and her regular albondigas? The meat is a mix of beef, pork and ham instead of beef alone and in this version, you add queso Patagrás (Gouda cheese). This Milanese version also omits green peppers, which the original albondigas have, so I’d venture to say that this is more of an Italian throw on the meatball.
You go through the pretty basic moves to get golf-ball sized, juicy meatballs:
Roll the meat into bolitas (little balls).
Fry them in hot oil and take them out when browned on all sides.
In the fat that’s left behind, fry up your onion.
Add your tomato sauce, tomato paste, salt, sugar, dry white wine, bay leaf and pepper.
When the sauce starts to boil, dunk in the meatballs and let them cook in the sauce, over low heat for about 25 minutes, while you cook your pasta or rice.
We went traditional Italian for our Cuban dish and did Spaghetti and Meatballs. My kids ate it. My kids ate it.
My kids ate it!
Success with the little ones in this Nitza dish.