Spanish meatballs

Albondigas con salsa, or meatballs in sauce, can be served tapas style or, with rice, as a main meal.

INGREDIENTS

500g pork mince
1 onion (finely chopped)
50g fresh white breadcrumbs
1tsp Bart garlic paste
1tsp Bart oregano
1tsp Bart ground cumin
1 egg (beaten)

For the tomato sauce

1tbsp oil
1 onion (finely chopped)
1tsp Bart Garlic paste
400g tinned chopped tomatoes
2tsp Bart chilli paste
150ml beef stock
Bart parsley (to garnish)
CuisineItalian, Spanish, Mediterranean
SeasonSpring, Summer, Autumn, Winter
IngredientsPork
OccasionsFood with Friends, Bonfire Night, Summer, Alfresco
CoursesMain, One Pot Meals, Sharing
ServesServes 4
Cook Time30 Minutes
Prep Time20 Minutes
Albondigas

METHOD

  1. In a bowl, mix together the pork mince, onion, breadcrumbs, garlic, oregano, cumin, salt and pepper. When thoroughly combined, stir in the beaten egg. On a floured surface, roll the mixture into walnut sized balls. Place on a plate and chill for 15 minutes.
  2. To make the sauce, heat the 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.
  3. Heat the oil in a large frying pan and cook the meatballs in batches, for about 5-6 minutes, turning occasionally until browned.
  4. 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 parsley.

Spanish meatballs

Albondigas con salsa, or meatballs in sauce, can be served tapas style or, with rice, as a main meal.

500g pork mince
1 onion (finely chopped)
50g fresh white breadcrumbs
1tsp Bart garlic paste
1tsp Bart oregano
1tsp Bart ground cumin
1 egg (beaten)

For the tomato sauce

1tbsp oil
1 onion (finely chopped)
1tsp Bart Garlic paste
400g tinned chopped tomatoes
2tsp Bart chilli paste
150ml beef stock
Bart parsley (to garnish)
  1. In a bowl, mix together the pork mince, onion, breadcrumbs, garlic, oregano, cumin, salt and pepper. When thoroughly combined, stir in the beaten egg. On a floured surface, roll the mixture into walnut sized balls. Place on a plate and chill for 15 minutes.
  2. To make the sauce, heat the 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.
  3. Heat the oil in a large frying pan and cook the meatballs in batches, for about 5-6 minutes, turning occasionally until browned.
  4. 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 parsley.

Products Used

BART3088 PASTE GARLIC
BART3088 JAR SMALL SPICE CUMIN
BART3088 PASTE CHILLI

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