Spanish · Dinner
Fried Meatballs in Sauce
Pan-fried beef meatballs bound with breadcrumbs and egg, browned until crisp-edged, then finished simmering in a garlicky tomato sauce spiked with smoked paprika and sherry vinegar. Served as albondigas, a Spanish tapas staple, with crusty bread for mopping up the sauce.
$5
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
619Calories
36gProtein
40.1gFat
21.8gCarbs
6.5gSugar
3.1gFiber
849mgSodium
238mgChol
11.4gSat Fat
780mgPotassium
98mgCalcium
5.2mgIron
3.8mcgVitamin B12
10mgVitamin C
low-carb
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Combine ground beef, breadcrumbs, beaten egg, 1 minced garlic clove, half the onion finely minced, cumin, and parsley; season with salt and pepper, then shape into 6 to 7 small meatballs.
2
Fry
Heat olive oil in a skillet over medium-high heat; fry meatballs in a single layer for 5 to 6 minutes, turning occasionally, until browned and crisp on all sides. Transfer to a plate.
3
Sweat
Lower heat to medium, add remaining onion and 2 minced garlic cloves; sweat for 4 minutes, stirring, until soft and translucent.
4
Simmer
Stir in smoked paprika for 30 seconds until toasted, deglaze with sherry for 30 seconds, then add canned tomatoes, beef stock, and bay leaf. Return meatballs to the skillet, simmer over medium-low heat for 15 minutes until sauce thickens, stir in sherry vinegar, and season with salt and pepper.
5
Plate
Spoon meatballs and sauce onto a plate, discard bay leaf, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz415g ground beef
- 1/2 cup50g dried breadcrumbs
- 22 small eggs, beaten
- 6 cloves6 cloves garlic
- 11 onion
- 1/2 tsp1/2 tsp ground cumin
- 4 tbsp4 tbsp parsley
- 6 tbsp90ml olive oil
- 1 tsp1 tsp smoked paprika
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 22 bay leaf
- 4 tbsp60ml dry sherry
- 1/2 cup120ml beef stock
- 1 tsp1 tsp sherry vinegar
