Minced Pork Albondigas in Tomato Sauce
This delightful dish brings the warmth of Spanish cuisine to your table. These minced pork albondigas, a classic Spanish meatball, are bathed in a rich tomato sauce, offering a harmonious blend of savory and tangy flavors that evoke the comfort of a traditional family meal. Perfect for a casual dinner with loved ones, this recipe reimagines a beloved classic with modern charm.
Ingredients
Meatballs
500 g ground pork (minced pork) - preferably organic for the best flavor
½ cup breadcrumbs - freshly made, if possible
1 unit egg - large, free-range
3 cloves garlic - minced
1 tsp smoked paprika - Spanish, for authentic flavor
½ tsp sea salt - adjust according to taste
¼ tsp ground black pepper - freshly ground
2 tbsp olive oil - extra virgin, for frying
Tomato Sauce
- 1 tbsp olive oil - extra virgin
1 unit onion - medium, finely chopped- 2 cloves garlic - crushed
- 400 g canned tomatoes - preferably San Marzano
1 tsp sugar - to balance acidity- ½ tsp sea salt - or to taste
- ¼ tsp ground black pepper - freshly ground
Instructions
- In a large mixing bowl, combine minced pork, breadcrumbs, egg, minced garlic, smoked paprika, sea salt, and black pepper. Mix well using your hands just until combined—over-mixing can make the meatballs tough.
- Form the mixture into small meatballs, about the size of golf balls. This should yield roughly 16 meatballs.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the meatballs, cooking them in batches if necessary to avoid overcrowding the pan. Brown the meatballs on all sides, about 5-7 minutes.
- Remove the meatballs from the skillet and set them aside. In the same skillet, reduce the heat to medium and add an additional tablespoon of olive oil.
- Add the chopped onion to the pan and sauté until translucent, about 5 minutes. Stir in the crushed garlic and cook for another minute until fragrant.
- Pour in the canned tomatoes, sugar, salt, and black pepper. Stir to combine and bring the sauce to a simmer, then return the meatballs to the skillet.
- Cover and let the meatballs simmer in the sauce for about 15 minutes, or until cooked through. Taste and adjust the seasoning if necessary.
Notes
Consider serving these albondigas with a fresh, crusty bread to soak up the sauce or over a bed of rice for a complete meal.
Nutrition
Calories: 519kcalCarbohydrates: 20gProtein: 25gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 91mgSodium: 884mgPotassium: 709mgFiber: 3gSugar: 6gVitamin A: 473IUVitamin C: 11mgCalcium: 86mgIron: 3mg
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