Spanish · Dinner
Rice with Meatballs in Sauce
Spanish-style albondigas simmered in a tomato and smoked paprika sauce, served over saffron-tinted basmati rice. Ground beef meatballs are bound with breadcrumbs and egg, browned in olive oil, then finished in a garlic, onion, and paprika sauce with sherry, spooned over rice and garnished with parsley.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
612Calories
34.2gProtein
32.4gFat
46.1gCarbs
6.8gSugar
4.2gFiber
780mgSodium
215mgChol
9.8gSat Fat
890mgPotassium
95mgCalcium
5.4mgIron
2.6mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
In a bowl combine ground beef, breadcrumbs, beaten egg, and milk with salt and pepper; shape into four even meatballs. Dredge lightly in flour.
2
Sear
Heat 1 tbsp olive oil in a small skillet over medium-high heat; sear meatballs 4 minutes, turning occasionally, until browned on all sides, then set aside.
3
Sweat
Add remaining 1 tbsp olive oil over medium heat; cook onion 3 minutes until soft and translucent.
4
Bloom
Stir in garlic and smoked paprika; cook 30 seconds until fragrant and paprika darkens slightly.
5
Simmer
Pour in tomatoes, beef stock, sherry vinegar, and saffron; return meatballs to pan, cover partially, and simmer over medium-low heat 20 minutes until sauce thickens and meatballs are cooked through.
6
Plate
Spoon rice onto a plate, top with meatballs and sauce, and garnish with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 1 oz30g breadcrumbs
- 22 small eggs
- 2 tbsp2 tbsp whole milk
- 4 tbsp4 tbsp all-purpose flour
- 4 tbsp4 tbsp olive oil, divided
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14 oz can canned tomatoes
- 1/2 cup120ml beef stock
- 2 tbsp2 tbsp sherry vinegar
- 1 tsp1 tsp smoked paprika
- 22 small pinch saffron threads
- 1 cup190g basmati rice, cooked
- 2 tsp2 tsp parsley
- salt
- black pepper
