Tapas: meatballs in tomato sauce (Albondigas Andaluz)

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3.8 19
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 2 Onions
  • 1 Garlic clove
  • 1 bunch of parsley
  • 500 g Minced beef
  • 1 egg (size M)
  • 4 TABLESPOONS Breadcrumbs
  • 4 TABLESPOONS Milk
  • 2 TABLESPOONS Tomato paste
  • 7-10 Tbsp Salt
  • 1/2 TEASPOON Sambal Oelek
  • 7-10 Tbsp ground cumin
  • 7-10 Tbsp ground cilantro
  • 7-10 Tbsp freshly ground nutmeg
  • 3 TABLESPOONS Olive oil
  • 500 g ripe tomatoes
  • 4 TABLESPOONS dry sherry
  • 1 chili pepper
  • 1 pinch Sugar

Directions

  1. 1

    Peel onions and garlic and cut into fine cubes. Wash parsley, shake dry. Pluck the leaves from the stems and chop them, except for a little bit for garnishing. Knead minced meat, half of the onions, garlic, egg, breadcrumbs, milk, parsley and 1 tbsp. tomato paste.

  2. 2

    Season with salt, sambal oelek, 1 pinch each of cumin and coriander and some nutmeg. Shape into 24 meatballs. Heat 2 tablespoons of oil in a frying pan. Fry the meatballs for 6-10 minutes.

  3. 3

    For the tomato sauce, wash, clean and dice the tomatoes. Heat 1 tablespoon of oil. Fry the onions until transparent, turning them over. Stir in 1 tbsp. tomato paste, add tomatoes and sherry. Wash and clean the chilli and cut into fine rings.

  4. 4

    Boil up the tomatoes and season with salt, chilli and sugar. Simmer sauce for 5-10 minutes. Arrange sauce and balls in clay bowls. Garnish with parsley.

Nutrition Facts

KCAL
450 kcal
CARBS
13 g
FATS
28 g
PROTEINS
34 g

Categories & Tags

Snacks/PartyAppetizer