Albóndigas en Salsa de Tomate Casera
Classic Spanish tapas meatballs: tender pork and beef meatballs seasoned with garlic and parsley, browned and gently simmered in a rich, slow-cooked sofrito tomato sauce.
Ingredients
- • Meatballs: 250g minced beef, 250g minced pork, 1 egg, 40g fresh breadcrumbs soaked in 50ml milk, 2 cloves garlic minced, 2 tbsp chopped parsley, salt and pepper, flour for dusting
- • Tomato sauce: 1 onion diced, 1 carrot diced, 500g tomato passata, 100ml dry white wine, 100ml chicken stock, 1 bay leaf, olive oil
Preparation Steps
Combine minced meats, egg, squeezed milk-soaked breadcrumbs, garlic, parsley, salt, and pepper in a bowl. Form into golf-ball sized meatballs (approx. 3cm) and dust lightly in flour.
Heat 4 tbsp olive oil in a wide cazuela or skillet. Brown meatballs in batches over medium-high heat for 4-5 minutes until golden on all sides. Remove to a plate.
In the same oil, sauté diced onion and carrot for 8 minutes until soft. Pour in white wine, reduce by half, then add tomato passata, stock, and bay leaf. Simmer for 10 minutes.
Return meatballs to the sauce, cover, and simmer gently for 15-20 minutes until tender and juicy. Serve hot in terracotta cazuelas with crusty bread.