Albondigas (Spanish Meatballs in Tomato Sauce)

Total Time 1

Servings: 4 4 servings

Course: Main Course / Tapas

Cuisine: Spanish

Ingredients Method Notes

Ingredients

Meatballs

400 g minced pork and beef mixed
50 g breadcrumbs soaked in 3 tbsp milk
1 egg
3 cloves garlic minced
2 tbsp fresh parsley chopped
½ tsp smoked paprika
Salt and pepper

Tomato Sauce

1 onion finely diced
3 cloves garlic minced
400 g canned crushed tomatoes
100 ml dry white wine
1 tsp smoked paprika
½ tsp sugar
2 tbsp olive oil
Salt pepper and fresh parsley

Method

Combine all meatball ingredients. Mix well with your hands until combined. Roll into golf ball-sized balls (about 24). Refrigerate for 15 minutes.
Make the sauce: heat olive oil in a large pan. Sauté the onion for 8 minutes until golden. Add the garlic and smoked paprika, cook 1 minute. Add the wine and cook for 2 minutes. Add the crushed tomatoes and sugar. Season and simmer for 15 minutes.
While the sauce simmers, fry the meatballs in olive oil over medium-high heat, turning, until browned all over.
Add the browned meatballs to the tomato sauce. Simmer gently for 15 minutes until the meatballs are cooked through and the sauce has thickened.
Scatter fresh parsley over and serve with crusty bread.

Notes

Source: Classic Spanish recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.