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Albondigas

Spicy Spanish meatballs in tomato sauce! Great as a tapas dish or served with roasted potatoes as a main course.

With meat
Main CourseSide DishSnacks
European
55 minutes
4 people

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Albondigas Westlandpeppers
Albondigas

Spicy Spanish meatballs in tomato sauce! Great as a tapas dish or served with roasted potatoes as a main course.

With meat
Main CourseSide DishSnacks
European
55 minutes
4 people

Share:

Albondigas Westlandpeppers

Here's how to make it

1
First, finely chop 1 onion and sauté it in a pan until it's nice and soft and translucent. While that's cooking, soak a slice of bread in a little milk. Now, in a bowl, mix the minced meat with the cooked onion, 1 finely chopped red pepper, 1 egg yolk, that milk-soaked bread, 1 tsp Ñora Pepper Rub, 2 tbsp finely chopped parsley, 1 tsp ground cumin, 1 tsp paprika powder, plus some salt and pepper. Roll them into small meatballs and pop them in the fridge.

2
Finely chop the rest of the onion, 1 garlic clove, and 2 red peppers. Heat some olive oil in a frying pan and gently cook the onion, garlic, red pepper, and 1 bay leaf over low heat until they're soft – that'll take about 10 minutes. Next, pour in 100ml of red wine and bring it to a boil. Let it simmer until it's reduced by about half. Then, add the diced tomatoes, followed by 1 tbsp sugar, 2 tsp Ñora pepper rub, and some salt and pepper.

3
Let the sauce simmer for a bit, and while it's doing its thing, fry up the meatballs in another pan until they're golden brown and cooked all the way through. Cut the roasted bell pepper into pieces and toss it into the sauce with the meatballs. Slice the remaining red pepper and spring onions into rings, then finish off your dish with some fresh parsley, spring onions, and a sprinkle of red pepper.

Ingredients

3 tsp
4 red
  • 500 g mixed ground meat
  • 2 onions
  • 1 egg yolk
  • 1 slice of bread + milk
  • parsley
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 can 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
  • salt and pepper

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Westlandpeppers

Pickup Point

Monday 8:00 AM - 5:00 PM
Tuesday 8:00 AM - 5:00 PM
Wednesday 8:00 AM - 5:00 PM
Thursday 8:00 AM - 5:00 PM
Friday 8:00 AM - 5:00 PM
Saturday from 8:00 to 12:00
Sunday Closed

Company Info

Address

Burg. Crezeelaan 44A
2678 KZ De Lier

Phone

+31(0)174-521876

Email

westlandpeppersinfo@gmail.com

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