Meatballs in spicy tomato sauce

2015-01-04
  • Yield : 10-12 balls
  • Servings : 6 single portions
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 50m

Meatballs in spicy tomato sauce (Albondigas)
Meatballs in spicy tomato sauce – Spanish style can work in a tasting menu, starters or as a mains. These can be made with lamb. beef or pork mince or a combination of any two of these.

Method

Step 1

In a bowl, mix together all the ingredients for the meatballs until you have a nice stiff consistency. Cover and leave in the fridge for about half an hour. When ready, make your meatballs, taking about a tablespoon of mixture for each one.

Step 2

Heat the olive oil in a frying pan and fry the meatballs in batches on a med-high heat. You want them nicely browned. Add more oil if necessary for each batch. Drain on some kitchen roll and keep warm.

Step 3

Use the same frying pan (but tip out any excess fat) to make use of the meat juices that should have caramelised on the bottom.

Step 4

Add more oil if necessary and cook the onion until soft and translucent, then add the garlic, a few grinds of black pepper and cook for another minute or so. Make sure you don’t burn the garlic as it will taste bitter.

Step 5

Add the wine and increase the heat to high, let the wine boil for a minute or so to intensify the flavour. Add the tomatoes and the stock.

Step 6

Bring back to the boil then simmer for about 10 minutes. Add the peas, stir in the cayenne pepper and continue simmering for another 10 minutes. Cool and whisk in a mixer to make a thick sauce. Season to taste.

Step 7

Serve it up, piping hot by pouring the sauce on the meatballs along with plenty of crusty bread to mop up the sauce.


My Notes
1. You can use lamb mince too to make lamb meatballs.
2. Some onion, garlic and extra chilli powder can be added to the tomatoes while making the spicy tomato sauce.

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