Ingredients for Albondigas Con Salsa De Tomate Spanish Style Meatballs
- 2 tablespoons olive oil
- 1 lb ground beef
- Scallions
- 1 clove garlic
- Parmesan Cheese
- Fresh Thyme Leaves
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes and 1 (15-ounce) can tomato sauce
- White Wine
- Fresh Rosemary
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dry red wine
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How to Make Albondigas Con Salsa De Tomate Spanish Style Meatballs
- In a large bowl, gently combine 1 lb ground beef (80/20 blend recommended), 1/2 cup breadcrumbs, 1/4 cup finely chopped fresh parsley, 1 clove garlic (minced), 1 large egg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined; avoid overmixing.
- Roll the meat mixture into 1-inch meatballs.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and cook, turning frequently, until browned on all sides (about 8-10 minutes).
- Add 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, 1/2 cup dry red wine (optional, can substitute with chicken broth), 1 teaspoon dried oregano, 1/2 teaspoon sugar, and a pinch of red pepper flakes to the skillet. Stir to combine.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- Garnish with fresh parsley and serve with crusty bread for dipping. ¡Buen provecho!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
13g
Fat
42g
Carbs
2g
