Spanish meatballs

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

INGREDIENTS

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)

Cuisine

Italian, Spanish, Mediterranean

Season

Spring, Summer, Autumn, Winter

Ingredients

Pork

Occasions

Food with Friends, Bonfire Night, Summer, Alfresco

Courses

Main, One Pot Meals, Sharing

Serves

Serves 4

Cook Time

30 Minutes

Prep Time

20 Minutes

Spanish meatballs

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

Ingredients
Method

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)

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.
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.
Heat the 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 parsley.

Products Used

Spanish meatballs

INGREDIENTS

For the tomato sauce

METHOD

Spanish meatballs

For the tomato sauce

Products Used