Albondigas in Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 20 g pine nuts, chopped
- 2 clove (s) garlic, pressed or rubbed with salt to make a paste
- 1 egg (s)
- some breadcrumbs, 2 - 3 tablespoon
- some parsley, chopped, about 2 tablespoon
- salt
- Pepper, fresh from the mill
- some olive oil for frying
For the sauce:
- 250 g onion (s)
- 3 clove (s) garlic
- 2 teaspoons, sprinkled thyme, dried
- 2 bay leaves
- 1 teaspoon sugar
- 1 gr. Can (s) tomato (s), in its own juice, approx. 800 g, roughly chopped
- 1 teaspoon vegetable stock powder, instant
- salt
- Pepper, fresh from the mill
- 1 chilli pepper (s), dried, fresh from the mill or finely chopped
Print Recipe
Pin Recipe Instructions
- Meatballs:
- Knead the minced meat properly with all the ingredients and form small balls out of them (makes about 40 pieces, each about the size of a walnut). Fry the balls in a little olive oil on all sides over medium heat until they don`t fall apart, remove and set aside.
- Sauce:
- Finely dice the onions, cut the garlic into fine slices and sauté together in the remaining frying fat until translucent. Add the bay leaves and thyme and cook for another 2 minutes, sprinkle with sugar, add the roughly chopped tomatoes and bring to the boil. Season the sauce with salt, pepper, vegetable stock and a little chilli and simmer gently for about 20 minutes or until the sauce is creamy.
- Finally, add the meatballs to the sauce and let them steep.
- Serve the meatballs in the sauce either warm or hot, with fresh white bread and a delicious aioli.
- I always freeze ten balls with the sauce. So I always quickly thawed a portion of tapas that I can serve with other little things.
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