Trish yee
Prep Time [preptime]
min
Cook Time [cooktime]
min
- Spanish
- Dessert
[averagerating]/5
Albondigas with Toasted Bread
Albondigas is a spanish meatballs stew in tomato base. It is a hearty stew to eat with toasted bread or with pasta. Although albondigas is known as Mexican soul food but it was actually originated in Spain during the “Sixth" Century.
Equipment
- Pot
- Tray
- Mixing Bowl
- Butter Knife
Ingredients
Sauce:
- 3 tbsp Olive Oil
- 2 cloves Garlic Minced
- 0.5 tbsp Dried Chilli Flakes
- 1 tsp Smoked Paprika
- 300 grams Tomato Puree
- 2 whole Tomatoes Chopped
- 1 tbsp White Vinegar
- To taste Salt & Pepper
Meatballs:
- 1 tbsp Olive Oil
- 1 qty Onion grated
- 2 cloves Garlic Minced
- 400 grams Ground Beef
- 1 tsp Dried Parsley
- 1 tsp Dried Thyme
- 1 tsp Cumin
- 1 whole Egg
- 50 grams Breadcrumbs
- To season Salt & Pepper
Bread:
- 1 pc Baguette Roll
- 2 tbsp Butter
Instructions
Sauce:
- In a large frypan, heat oil, chilli, garlic and paprika and toast for about 2 minutes. Careful not to burn it.
- Add tomato puree, chopped tomatoes, vinegar and season with salt and pepper. Reduce heat to low and let simmer for 30-40 minutes until sauce thickens. Keep warm.
Meatballs:
- In a frypan, saute onion and garlic with oil until softened, transfer out and let cool.
- Mix beef, parsley, thyme, cumin, egg, breadcrumbs with cooled onion and garlic thoroughly and create 16 balls.
- Lay on baking sheet, and bake for about 15 minutes at 180 deg C or until cooked.
- Add cooked meatballs into the tomato puree and let simmer for another 10 minutes.
- Transfer to a serving dish, garnish to serve.
Notes
- for a more hearty stew option, you can add in some chopped vegetables such as zucchini, corn or squash
- meatballs can also be pan seared instead of baking. Pan sear the meatballs to get a nice golden brown color before adding them into the tomato stew for simmering
Nutrition
Serving: 200gCalories: 284kcal
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