Spanish meatballs in tomato sauce – albóndigas
Dinner

Spanish meatballs in tomato sauce – albóndigas

Tender pork meatballs with parsley and garlic, simmered in a rich tomato sauce with smoked paprika. A warming Spanish weeknight classic that feeds the whole family.

TraditionalEverydayComfort foodDinnerStandardSpansk
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Rate:
50 min total
4 servings
Easy

Ingredients

servings

  • Meatballs

    • 500 g Ground pork
    • 1 stk Egg
    • 3 spsk Breadcrumbs
    • 2 stk Garlic cloves, grated
    • 3 spsk Fresh parsley, finely chopped
    • 1 tsk Salt
    • 0.5 tsk Black pepper

  • Tomato sauce

    • 2 spsk Olive oil
    • 1 stk Onion, finely diced
    • 2 stk Garlic cloves, finely chopped
    • 1 tsk Smoked paprika
    • 400 g Canned crushed tomatoes
    • 1 dl Water
    • 1 tsk Sugar

Instructions

  1. 1

    Make the meatballs

    1. Mix ground pork, egg, breadcrumbs, garlic, parsley, salt, and pepper in a bowl.
    2. Shape the mixture into about 20 walnut-sized meatballs.
    10 min
    Bowl
  2. 2

    Brown the meatballs

    1. Heat olive oil in a large, deep pan. Brown the meatballs on all sides for 3–4 min. They do not need to be cooked through — they will finish in the sauce.
    2. Remove the meatballs and set aside.
    8 min
    Pan
  3. 3

    Cook the sauce and simmer

    1. In the same pan: sauté onion for 5 min. Add garlic and smoked paprika, stir for 1 min.
    2. Add crushed tomatoes, water, and sugar. Bring to a boil.
    3. Return the meatballs to the sauce. Cover and simmer for 15–20 min until cooked through and the sauce has thickened.
    20 min
    Pan

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Details

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in the fridge in a sealed container. Reheat in a pot.

Frozen

  • • Duration: 60 days
  • • Temperature: -18°C
  • • Method: Freeze in sauce. Thaw slowly in the fridge and reheat in a pot.

Tips

Cooking

  • • A splash of white wine in the sauce adds depth but is not necessary.

Serving

  • • Serve with good bread or rice. Garnish with fresh parsley.

Author

N

Nordmad

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Comments

Author

N

Nordmad