Spanish · Lunch
Spanish Meatball Sandwich
Spanish-style meatballs, albondigas, made from seasoned ground beef pan-seared then simmered in a smoked paprika and tomato sauce, piled into a crusty baguette roll with melted Manchego and garlic aioli. A tapas-bar classic reworked as a handheld, finished with fresh parsley.
$6
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
702Calories
37.8gProtein
39.4gFat
48.6gCarbs
8.1gSugar
3.9gFiber
1180mgSodium
218mgChol
14.1gSat Fat
780mgPotassium
320mgCalcium
5.1mgIron
2.6mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
mediterranean
hidden-gems
Instructions
1
Prep
Mix ground beef with breadcrumbs, milk, egg, minced garlic, finely diced onion, smoked paprika, cumin, and salt and pepper; shape into 4 meatballs.
2
Sear
Heat 2 teaspoons olive oil in a small skillet over medium-high heat. Sear meatballs for 4 to 5 minutes, turning occasionally, until browned on all sides.
3
Simmer
Add remaining onion to the skillet with 1 teaspoon oil over medium heat for 2 minutes until softened. Stir in canned tomatoes and remaining paprika; nestle in meatballs, cover, and simmer over medium-low heat for 12 minutes until cooked through.
4
Rest
Remove skillet from heat and let meatballs rest in the sauce for 10 minutes to firm up and absorb flavour.
5
Build
Stir mayonnaise and grated garlic together for aioli. Split baguette roll, spread aioli on both sides, layer sliced Manchego on bottom half, and spoon meatballs and sauce over cheese.
6
Plate
Scatter chopped parsley over the top, close the sandwich, and serve immediately while cheese is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground beef
- 2 tbsp2 tbsp breadcrumbs, dried
- 2 tbsp2 tbsp whole milk
- 22 small eggs, beaten (about 25g)
- 4 cloves4 cloves garlic
- 11 small onion (about 30g)
- 2 tsp2 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cumin
- 1 cup240g canned tomatoes
- 2 tbsp2 tbsp olive oil, divided
- 22 small baguette roll, about 4 inches (70g)
- 2 oz56g Manchego cheese
- 2 tbsp2 tbsp mayonnaise
- 1 clove1 clove garlic
- 2 tsp2 tsp fresh parsley
- salt and black pepper to taste
