Albondigas en Salsa with Tomato and Almond Sauce

Tender Spanish meatballs simmered in a rich and flavorful tomato and almond sauce.

Prep Time

20 minutes

Total Time

60 minutes

Calories

785 kcal

Difficulty

Medium

Equipment

3 items

Cost

£2.39/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500gGround Beef(Lean ground beef is recommended for less grease.)

£3.50

250gGround Pork(Adds flavor and moisture to the meatballs.)

£1.75

0.5cupBreadcrumbs(Plain breadcrumbs, finely ground)

£0.30

0.3cupMilk(Soaked breadcrumbs help bind and tenderize the meatballs.)

£0.10

1Egg(Beaten)

£0.30

2clovesGarlic(Minced)

£0.15

2tbspFresh Parsley(Chopped)

£0.40

1tspSmoked Paprika(Adds a smoky flavor)

£0.10

1tspSalt(Or to taste)

£0.01

0.5tspBlack Pepper(Or to taste)

£0.05

2tbspOlive Oil(For browning the meatballs)

£0.20

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced, for the sauce)

£0.15

700gCanned Crushed Tomatoes

£0.80

0.5cupChicken Broth(Or vegetable broth)

£0.15

0.3cupBlanched Almonds(Toasted lightly for a deeper flavor)

£0.75

1tbspSherry Vinegar(Adds acidity and depth of flavor)

£0.10

1tspSugar(Balances the acidity of the tomatoes)

£0.01

1Bay Leaf(Remove before serving)

£0.05

1tbspFresh Parsley(Chopped, for garnish)

£0.40

Total Cost

£9.57

£2.39 per serving

Instructions

1.
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, chopped parsley, smoked paprika, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
2.
Shape the mixture into small meatballs, about 1 inch in diameter.
3.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches, turning occasionally, until they are browned on all sides. Remove the meatballs from the skillet and set aside.
4.
In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
5.
Pour in the crushed tomatoes, chicken broth, sherry vinegar, and sugar. Add the bay leaf. Bring the sauce to a simmer.
6.
In a blender or food processor, combine the toasted almonds with about 1/4 cup of the tomato sauce from the skillet. Blend until smooth. This will create a creamy almond paste.
7.
Stir the almond paste into the tomato sauce in the skillet. Season with salt and pepper to taste.
8.
Gently add the browned meatballs to the sauce. Reduce the heat to low, cover the skillet, and simmer for at least 20-30 minutes, or until the meatballs are cooked through and the sauce has thickened.
9.
Remove the bay leaf before serving. Garnish with fresh chopped parsley.
10.
Serve the albondigas en salsa hot with crusty bread, rice, or mashed potatoes.

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My Notes

Nutrition Information

Nutrition per serving (400g)

785 kcal / 3284 kJ

Carbs

22g

8% of RDA

Fat

53g

76% of RDA

Protein

54g

108% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

11 g

12% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For even more tender meatballs, refrigerate the meatball mixture for at least 30 minutes before shaping and cooking.

Browning the meatballs before simmering helps to develop a deeper flavor in the sauce.

Adjust the amount of sherry vinegar and sugar to your liking, depending on the acidity of your tomatoes.

If the sauce becomes too thick, add a little more chicken broth or water to thin it out.

You can substitute ground chicken or turkey for the ground beef and pork for a lighter version.

For a spicy kick, add a pinch of red pepper flakes to the sauce.

Cooking Equipment

Large Bowl

Skillet or Dutch Oven

Blender or Food Processor

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For even more tender meatballs, refrigerate the meatball mixture for at least 30 minutes before shaping and cooking.

Browning the meatballs before simmering helps to develop a deeper flavor in the sauce.

Adjust the amount of sherry vinegar and sugar to your liking, depending on the acidity of your tomatoes.

If the sauce becomes too thick, add a little more chicken broth or water to thin it out.

You can substitute ground chicken or turkey for the ground beef and pork for a lighter version.

For a spicy kick, add a pinch of red pepper flakes to the sauce.

Albondigas en Salsa with Tomato and Almond Sauce

Ingredients

Instructions