Spain

Albóndigas en salsa

Tender meatballs simmered in a paprika tomato sauce. Tapa at the bar, dinner at home.

60 minTime

30 gProtein each

mildSpice

Make it your way

Grandma's wayPork and beef meatballs in a tomato or almond sauce; this is the tomato version.

The original

440kcalsame

30 gproteinsame

3 gfibresame

60minutessame

Albóndigas en salsa.

Per serving, worked out from the ingredient table.

Minced mutton (goat mince, ground goat)500 g minced beef, pork or mutton

Breadcrumbs⅓ cup

Milk3 tbsp

Egg1

Garlic3 cloves, minced

Flat leaf parsley2 tbsp, chopped

Onion1 large, chopped

Tomato5, grated

Olive oil3 tbsp

Maida (all-purpose flour, plain flour)for dusting

Chicken stock (chicken broth)¾ cup

Kashmiri chilli powder1 tsp, for smoked paprika

Bay leaf (indian bay leaf)1

Saltto taste

4 steps

1Soak breadcrumbs in milk. Mix with mince, egg, half the garlic, parsley and salt. Shape into walnut sized balls.
2Dust with flour and brown in olive oil. Set aside.
3In the same pan soften the onion and remaining garlic, add paprika, then tomato, bay and stock. Simmer 10 minutes.
4Return the meatballs and simmer covered until cooked through with no pink inside.

Serve it like this

Serve in a terracotta dish with plenty of sauce, parsley on top and bread or chips alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.