These tasty albóndigas (Spanish meatballs) in tomato sauce are an easy snack to serve at a tapas evening!
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Peel and finely chop the onion and garlic cloves. Mix one of the chopped garlic cloves with the minced beef, an egg, a pinch of nutmeg and a handful of breadcrumbs.
Do not add too many breadcrumbs or the meatballs will become dry. Season the minced meat with salt and pepper and then roll into small meatballs.
Heat a dash of olive oil in a large frying pan and sauté the onion and the remaining chopped garlic. After a few minutes, add the chopped tomatoes and lower the heat to medium.
Let the tomato sauce thicken and add a teaspoon of sugar. Season the sauce with salt and pepper. After a while the sauce will be nice and thick and the tomato chunks will have broken down. If this hasn’t happened, you can purée the tomato sauce with a stick blender.
Heat a dash of olive oil in a large frying pan, and fry the meatballs until golden brown all over. Transfer the meatballs to the pan of sauce and heat for a few more minutes until the meatballs are cooked through.
Garnish with fresh parsley, if desired. Enjoy your dinner!
What are albóndigas?
Albóndigas is the Spanish word for meatballs. These are usually served in a tomato sauce, peanut sauce or a vegetable salsa.
How far in advance can I make albóndigas?
You can make both the meatballs and tomato sauce in advance, simply reheat the meatballs in the sauce just before serving.
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