Albóndigas en Salsa de Tomate (Spanish Meatballs in Tomato Sauce)
Tender pork and beef meatballs simmered in a smoky tomato and white wine sauce.
Ingredients
- For the meatballs: 250g beef mince
- For the meatballs: 250g pork mince
- For the meatballs: 50g fresh white breadcrumbs
- For the meatballs: 60ml whole milk
- For the meatballs: 1 large egg
- For the meatballs: 2 cloves garlic, crushed
- For the meatballs: 2 tbsp chopped fresh flat-leaf parsley
- For the meatballs: 1 tsp sweet smoked paprika
- For the meatballs: 2 tbsp plain flour, for dusting
- 4 tbsp olive oil, for frying
- For the sauce: 1 onion, finely chopped
- For the sauce: 3 cloves garlic, crushed
- For the sauce: 100ml dry white wine
- For the sauce: 400g tin chopped tomatoes
- For the sauce: 150ml chicken stock (1/2 stock cube)
- For the sauce: 1 tsp sweet smoked paprika
- For the sauce: 1 bay leaf
- Salt and black pepper to taste
Method
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Mix the breadcrumbs and milk in a large bowl and leave for 5 minutes. Add the mince, egg, garlic, parsley, paprika, 1 tsp salt and pepper and mix well with your hands. Shape into 24 even balls and roll lightly in the flour.
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Heat 3 tbsp of the oil in a large frying pan over a medium-high heat and brown the meatballs in batches for 4 to 5 minutes, turning. Transfer to a plate.
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Add the remaining oil to the pan and cook the onion for 6 minutes. Add the garlic and paprika and cook for 1 minute.
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Pour in the wine and let it bubble for 2 minutes. Add the tomatoes, stock and bay leaf and bring to a simmer.
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Return the meatballs to the pan, cover and simmer gently for 20 minutes until cooked through and the sauce has thickened. Season to taste and serve with crusty bread.