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Spanish meatballs
Albondigas con salsa, or meatballs in sauce, can be served tapas style or, with pasta or rice, as a main meal.
Method
- In a bowl, mix together the pork mince, onion, breadcrumbs, garlic, oregano, cumin, marjoram, 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.
