MEATBALLS IN SPANISH SAUCE | ALBONDIGAS EN SALSA ESPAÑOLA

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while maintaining moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice adds sweetness without alcohol.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier binder option.

Soak bread in milk for a few seconds, then squeeze out excess milk.

In a bowl, combine soaked bread, pork mince, beef mince, crushed garlic, chopped parsley, salt, black pepper, and eggs.

Mix everything together with hands until well combined and sticky.

Shape mixture into golf ball-sized meatballs, rolling them in flour to coat.

Heat olive oil in a skillet over medium heat and brown meatballs on all sides.

Remove meatballs and set aside.

In the same skillet, add chopped onion and salt to deglaze the pan.

Add red wine and cook until alcohol evaporates.

Shred fresh tomatoes and add to the skillet, stirring well.

Pour in beef stock and return meatballs to the pan, ensuring they are submerged.

Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes.

Thicken sauce by whisking flour with some sauce, then incorporating back into the pan.

Add peas and cook for an additional 4 minutes.

Serve meatballs over creamy mashed potatoes, garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens