Ingredients
Scale
For the tomato sauce
- 3 tbsp. olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 tbsp. dried chilli flakes (optional)
- 1 tsp. smoked paprika
- 10 oz. (300g) tomato passata
- 1 tbsp. white wine vinegar
For the meatballs
- 14 oz. (400g) ground beef
- 1/2 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tbsp. parsley, finely chopped
- 2 oz. (60g) breadcrumbs
- salt, pepper, nutmeg (optional)
- 1 egg
- olive oil for frying
Instructions
- Start with the sauce. Heat up the olive oil in a saucepan. Add the chopped onion and garlic, the chili flakes (optional) and smoked paprika powder. Cook until the onions are softened (2-3 minutes). Add the passata and vinegar. Season with salt and pepper and let simmer over low heat for about 30-45 minutes – the sauce should thicken up.
- For the meatballs heat up some oil in a pan and fry the chopped onion and garlic until softened and fragrant. Don’t burn them. Transfer to a bowl and let cool down a bit. Add the ground beef, parsley, breadcrumbs and the egg. Season with salt, pepper and nutmeg (optional). Mix until all is well combined. Form bite-sized balls and place on a board, cover with plastic wrap and let rest for 30 minutes in the fridge.
- Heat up some oil in a large pan. Add the meat balls and fry them for about 8-10 minutes so they are browned from all sides. Work in batches, so the heat does not drop too much when adding the meat. Also don’t go too hot or you will burn them on the outside while they are still raw on the inside. When all meatballs are fried, add the tomato sauce and reduce the heat and let simmer for 10-15 minutes.
- Transfer the Albóndigas to a serving bowl and add some of the sauce as well. Drizzle with some olive oil and sprinkle with parsley (optional). Goes well with some fresh bread. You can store the Albóndigas in an airtight container in the fridge up to 2 days or freeze them – you just have to heat them up again before serving.
Notes
- ¡Buen provecho!
Nutrition
- Serving Size: 4