Spanish Albondigas

Ingredients

• For meatballs: 500g beef mince, 1/2 cup breadcrumbs, 1 egg, 2 garlic cloves, parsley, salt
• For sauce: 1 onion, 3 garlic, 1 tbsp smoked paprika, 1 can chopped tomatoes, 100ml sherry or white wine, 200ml stock
• Olive oil

Instructions

1. Mix the meatball ingredients and shape into small balls.
2. Brown in olive oil; set aside.
3. Soften the onion and garlic, add the paprika, then deglaze with sherry.
4. Add the tomatoes and stock; simmer 5 minutes.
5. Return the meatballs and cook 15 minutes until cooked through and the sauce is thick.

Serving suggestions

• Serve with crusty bread to mop up the sauce.

Storage & reheating

Keeps 3 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions