Albondigas – Meatballs in tomato sauce


Albondigas – Meatballs in tomato sauce

Albȏndigas are one of the classic Spanish tapas dishes and most deserving of their popularity.

Serves 4


250g minced pork (add half veal minced if desired)

1 tsp lemon juice

½ small onion, finely chopped

½ tsp Himalayan salt and ¼ tsp ground white pepper

¼ tsp chilli flakes or cayenne powder or if you like it hot – 1 sm Haberono chilli

3 tsp garlic cloves, minced finely or 3 large cloves

2 tbsp chopped fresh flat leaf parsley

½ tsp freshly grated nutmeg

3 tbsp /30g dried breadcrumbs

1 egg

Plain flour, for dusting

2 tbsp olive oil

Tomato Sauce:

125ml white wine

200g canned chopped tomatoes

½ small onion, finely chopped

2 garlic cloves, finely chopped

¼ tsp Himalayan salt

3 tsp Hungarian paprika

2 fresh bay leaf

Cooking Instructions:

  1. To make the meatballs, put the pork mince in a bowl, then add the lemon juice, onion, garlic, parsley, nutmeg, breadcrumbs, egg, chilli flakes or fresh chilli, salt and pepper. Mix well, and roll into walnut-sized balls. Dust with flour to prevent them from sticking.
  2. Heat the oil in a frying/sauté pan until hot, add the meatballs and fry until browned all over. Do this gently to ensure evening browned.
  3. Now add the wine, bay leaves, garlic, onions and paprika, and tomatoes and bring to the simmer, gently stirring without disturbing the meatballs too much. Cook for ten minutes on a low heat.
  4. Add 125ml hot water. Cover and bring to a simmer, reduce the heat and maintain the simmer for 25-30 minutes. The sauce should be quite runny so, so add extra water if necessary. Serve warm.


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