They’re not meatballs…they’re albondigas!
Ingredients
Meatballs:
- 500 grams of pork mince
- 500 grams of veal mince
- 1 cup breadcrumbs
- ½ onion, finely chopped
- 4 cloves garlic, finely chopped
- coriander, sweet paprika, smoked paprika to taste
Sauce:
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 tin chopped tomatoes
- 500ml of tomato puree (you can buy jars of this from the deli)
- 125ml of unoaked/lightly oaked red wine
- 125ml of chicken stock
- 150gm of frozen peas
- sweet paprika, smoked paprika to taste
Method
Meatballs:
Combine all ingredients and shape into small balls.
Shallow fry (olive and/or canola oil) to brown 2-3 minutes each side, turning frequently.
Set aside on paper to drain.
Sauce:
Heat olive oil in a heavy-based frying pan, sweat onions and garlic for two minutes.
Add wine, reduce until almost evaporated. Add chopped tomatoes, tomato syrup and stock.
Reduce sauce for 10 minutes over low heat.
Add sweet and smoked paprika, peas, simmer for two minutes.
Add albondigas and allow to reheat for five minutes, stirring to combine everything.
Serve.
