SPANISH MEATBALLS, OR ALBONDIGAS, are commonly served as tapas in bars across Spain. They also make a fantastic main course-served with steamed rice or eaten simply with rustic bread to mop up the sauce.

SERVES 4-5

Spanish Meatballs:

500g good-quality minced beef 1 onion, peeled and very finely chopped
1 garlic clove, peeled and finely
chopped 50g white breadcrumbs 25g Manchego (or Cheddar), grated
2 tbsp chopped flat-leaf parsley,
plus extra to finish sea salt and black pepper
1 large egg, lightly beaten
2 tbsp olive oil

Tomato sauce:

2 tbsp olive oil
1 onion, peeled and very finely chopped
1 garlic clove, peeled and finely
chopped 120ml dry white wine
2 x 400g tins chopped tomatoes 100ml water
1-2 tsp caster sugar

To make the meatballs, mix the minced beef, onion, garlic, breadcrumbs, cheese and chopped parsley together in a large bowl until evenly combined. Season well with salt and pepper and add the beaten egg to bind, mixing with your hands. Break off a small piece of the mixture, shape into a ball and fry in an oiled pan until cooked, then taste for seasoning. Adjust the seasoning of the uncooked mixture as necessary.

With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly. Place on a large plate, cover with cling film and chill for at least 30 minutes to allow them to firm up.

Meanwhile, make the tomato sauce. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden. Increase the heat slightly and pour in the wine. Let bubble until reduced by half, then stir in the chopped tomatoes, water and sugar. Season with salt and pepper. Simmer for 10-15 minutes until the tomatoes are soft, then remove the pan from the heat.

To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and fry for 5 minutes, turning frequently, until browned all over. Pour the tomato sauce over them and simmer for a further 10-15 minutes until the meatballs are cooked through.

Divide the meatballs and tomato sauce between warm bowls and sprinkle with chopped parsley to serve.

Summary

Recipe Name

Meatballs in tomato sauce

Published On

2014-04-04

Average Rating

5 Based on 3 Review(s)