Albondigas with a sunny Mediterranean sauce

    Albondigas with a sunny Mediterranean sauce


    1 person made this

    About this recipe: Moreish Spanish meatballs are simmered in a gorgeous sauce. The sunshine just shines on and on. A delight to the taste buds.

    Serves: 4 

    • Albondigas
    • 300g minced beef
    • 150g minced pork
    • 2 tablespoons finely chopped spring onions
    • 2 tablespoons finely chopped fresh oregano
    • 1 tablespoon finely chopped fresh flat leaf parsley
    • 1 clove garlic, finely chopped
    • Worcestershire sauce, to taste
    • salt and freshly ground black pepper to taste
    • 100g fresh white breadcrumbs
    • 2 tablespoons extra virgin olive oil - for frying
    • Sauce
    • 2 tablespoons extra virgin olive oil
    • 100g pancetta (or unsmoked streaky bacon), chopped
    • 1 clove garlic, finely chopped
    • 3 tablespoons finely chopped onion
    • 2 tablespoons finely chopped carrot
    • 2 tablespoons finely chopped celery
    • 2 tablespoons finely chopped red pepper
    • 1 1/2 teaspoons dried basil
    • 1 1/2 teaspoons dried oregano
    • 1/4 teaspoon ground coriander
    • 250ml white wine
    • 2 tablespoons tomato puree
    • 2 (400g) tins Italian plum tomatoes, chopped

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Mix beef, pork, spring onion, oregano, parsley, garlic, Worcestershire sauce, salt and black pepper together in a bowl. Slowly add and mix breadcrumbs into meat mixture to desired consistency. Form mixture into balls, roll them in remaining breadcrumbs to coat, and arrange onto a shallow tray. Cover meatballs with cling film and chill at least 30 minutes.
    2. Meanwhile, prepare the sauce. Heat 2 tablespoons olive oil in a large pan over medium heat. Cook and stir pancetta in the hot oil until browned, about 4 minutes. Add onion and garlic to the pancetta; continue to cook and stir until fragrant, about 1 minute. Stir carrot, celery and red pepper into the pancetta mixture; cook until the carrot softens slightly, about 3 minutes. Sprinkle basil, oregano, coriander and black pepper over pancetta mixture; stir to season evenly.
    3. Pour wine over the pancetta mixture. Increase heat to medium-high and cook until the liquid reduces by about half.
    4. Quickly stir tomato puree into pancetta mixture; add chopped tomatoes. Cook and stir the mixture until the tomatoes begin to break down into a sauce, about 5 minutes. Reduce heat to low and simmer until the sauce thickens, 60 to 90 minutes.
    5. Heat 2 tablespoons oil in a large frying pan over low heat. Cook and stir meatballs in batches in hot oil until evenly browned and cooked through, 5 to 7 minutes; drain on a plate lined with kitchen paper.
    6. Add meatballs to the sauce and continue to cook slowly for some 10 minutes or so until all heated through and ready to serve.

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    Reviews (1)


    Enjoyed it. Very substantial sauce, but good. - 10 Jun 2016

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