Meat & PoultryDifficulty: medium

Albóndigas en Salsa (Meatballs in Tomato Sauce)

Name: Albóndigas en Salsa (Meatballs in Tomato Sauce)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 500 g mixed pork and beef mince; 1 slice bread soaked in 60 ml milk; 1 egg; 2 garlic cloves, crushed; 2 tbsp chopped parsley; 50 g flour, for dusting; For the sauce: 1 onion, 2 garlic, 500 g crushed tomato, 100 ml white wine, 1 pinch saffron or 1 tsp paprika, 60 ml olive oil

Spanish home cooking at its best: tender pork-and-beef meatballs simmered in a saffron-scented tomato sauce.

Prep Time

Cook Time

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Ingredients

500 g mixed pork and beef mince1 slice bread soaked in 60 ml milk1 egg2 garlic cloves, crushed2 tbsp chopped parsley50 g flour, for dustingFor the sauce: 1 onion, 2 garlic, 500 g crushed tomato, 100 ml white wine, 1 pinch saffron or 1 tsp paprika, 60 ml olive oil

Instructions

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1Mix the mince with the squeezed bread, egg, garlic, parsley, salt and pepper; form 3 cm meatballs; rest 15 minutes in the fridge.

2Dust in flour; shallow-fry in olive oil until browned all over (they'll finish in the sauce); set aside.

3In the same oil, soften the onion and garlic; add the tomato and wine; simmer 10 minutes.

4Blend the sauce smooth (or leave rustic); add the saffron or paprika.

5Return the meatballs; simmer covered 25 minutes over low heat, turning once.

6Rest 10 minutes — the sauce thickens and the flavours marry.