MEATBALLS / ALBÓNDIGAS IN TOMATO SAUCE RECIPE BY SPANISH COOKING

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier and more flavorful, while crushed tomatoes are often cheaper.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides a non-alcoholic option, while white wine can be less expensive.

bread crumbs

🥗Healthier: oats

💰Cheaper: stale bread

Oats are a healthier alternative, while stale bread can be used to save costs.

Season minced meat with salt, dry parsley, white pepper, and grated nutmeg.

Add 2 eggs and breadcrumbs to the mixture.

If the mixture is dry, add white wine to achieve a good texture.

Mix until combined, using hands for easier mixing.

Form the mixture into meatballs, rubbing olive oil on hands to prevent sticking.

Heat olive oil in a pan and fry the meatballs until golden brown, about 1-2 minutes per side.

Drain the meatballs on a kitchen towel to absorb excess oil.

In the same pan, sauté minced onion with black pepper, salt, and a bay leaf until translucent, about 5 minutes.

Add canned tomatoes and stir, optionally adding white wine.

Cook for 2-3 minutes before adding the meatballs to the sauce.

Simmer the meatballs in the sauce for 20-25 minutes at medium heat until cooked through and the sauce thickens.

Optionally add roasted peppers to the sauce before serving.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens