main
Spanish meatballs
Info
Albondigas con salsa, or meatballs in sauce, can be served tapas style or, with rice, as a main meal.
Ingredients
Method
Ingredients
For the meatballs:
- 500g pork mince
- 1/2 brown onion, finely chopped
- 50g breadcrumbs
- 1tsp Bart Garlic Paste
- 1tsp Bart Oregano
- 1tsp Bart Ground Cumin
- Salt and pepper, to taste
- 1 egg, beaten
- Oil, for frying
For the tomato sauce:
- 1 tbsp olive oil
- 1/2 brown onion, finely chopped
- 1 tsp Bart garlic paste
- 1 tsp Bart chilli paste
- 400g chopped tomatoes
- 150ml vegetable/beef stock
To serve:
- Fresh parsley
Method
- In a bowl, mix together the pork mince, onion, breadcrumbs, garlic, oregano, cumin, salt and pepper. When thoroughly combined, stir in the beaten egg. Roll the mixture into walnut sized balls. Place on a plate and chill for 15 minutes.
- To make the sauce, heat the olive oil in a pan, add the onion and cook gently for 10 minutes until soft. Add the garlic, tomatoes, chilli and stock and season with salt and pepper. Bring to the boil and simmer gently, stirring occasionally, while you cook the meatballs.
- Heat the olive oil in a large frying pan and cook the meatballs in batches, for about 5-6 minutes, turning occasionally until browned.
- Drain the meatballs on kitchen paper and transfer to a shallow casserole dish. Pour the sauce over and heat through in the oven at 180c/Gas 4 for 15-20 minutes until bubbling. Scatter over a little fresh parsley.
Comments
There are currently no comments on this post.
Be the first to leave a comment!
Related Recipes
-
![]()
05 May 2022
side_dish
Patatas bravas with aioli
This delicious Spanish inspired side dish will be a family favourite. Crisp, crunchy roast potatoes with flavoursome sauces.
-
![]()
05 May 2022
side_dish
Roast Mediterranean vegetables
A super easy roasted vegetable dish that makes a perfect addition to burgers, halloumi, pasta and many other dishes.
-
![]()
05 May 2022
main
Spice glazed gammon
Wonderfully tender gammon slow cooked and finished with a sticky, spiced glaze. Served with mustardy dauphinoise potatoes, this is indulgence...
