D'Open Kitchen

COOKING FOR THE SOUL

Albondigas with Toasted Bread

Recipe by

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.

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Prep Time 20

Cook Time 30

Course Main Course

Cuisine Spanish

Servings people

Calories 284 kcal

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

Keyword baked, beef, stew

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.