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Albondigas

Spicy Spanish meatballs in tomato sauce! Delicious as a tapas dish or serve with baked potatoes as a main course.

Containing meat
Main courseSide dishSnacks
European
55 minutes
4 persons

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Albondigas Westlandpeppers
Albondigas

Spicy Spanish meatballs in tomato sauce! Delicious as a tapas dish or serve with baked potatoes as a main course.

Containing meat
Main courseSide dishSnacks
European
55 minutes
4 persons

Share:

Albondigas Westlandpeppers

This is how you make it

1
Finely chop 1 onion and fry until soft and glassy in a pan. Soak the slice of bread in a little milk. Mix the minced meat with: the glazed onion, 1 red pepper (finely chopped), 1 egg yolk, 1 slice of bread soaked in milk, 1 tsp Ñora Pepper Rub, 2 tsp parsley (finely chopped), 1 tsp ground cumin, 1tsp paprika, pepper and salt in a bowl and make small meatballs. Place in the refrigerator.

2
Chop the remaining onion, 1 clove of garlic and 2 red peppers. Heat a skillet with olive oil and sauté onion, garlic, red pepper and 1 bay leaf in it over low heat until soft. This will take about 10 minutes. Then add the 100ml red wine and bring to the boil. Let this cook and wait until it has shrunk by about half. Add the diced tomatoes and then 1 tbsp sugar, 2 tsp Ñora pepper rub, pepper and salt.

3
Let the sauce simmer for a few minutes and meanwhile fry the meatballs in another pan until golden brown and cooked. Cut the roasted bell pepper into pieces and add this to the sauce along with the meatballs. Cut the remaining red pepper and spring onions into rings and finish the dish with fresh parsley, spring onions and red pepper.

Ingredients

3 tsp
4 red
  • 500 g minced meat, half to half
  • 2 onions
  • 1 egg yolk
  • 1 slice of bread + milk
  • parsley
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 tin of diced tomatoes
  • 1 roasted bell pepper
  • 1 clove of garlic
  • 1 bay leaf
  • 5 tbsp olive oil
  • 100 ml red wine (Spanish/Rioja)
  • 1 tbsp sugar
  • spring onions
  • Pepper and Salt

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2678 KZ De Lier

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