Albondigas con Salsa de Tomate (Meatballs with a Spicy Sauce)
Pronounced “al-bon-dee-gez con saul-sa day toe-mah-tae”. Seasoned spanish meatballs topped with a robust tomato sauce, and you have a tapas dish that will go quick.
- 1 lb of ground beef
- 6 green onions, thinly sliced
- 3 cloves of garlic, minced
- 3 tbsp of grated Parmesan cheese
- 1 large egg
- 1 tsp of thyme
- 2 tbsp olive oil
- 1 can (28 oz) of plum tomatoes, drained
- 2 tbsp of red wine
- 1/2 tsp of rosemary
- 1 pinch of sugar
- Salt and pepper to taste
- In a large bowl, place the ground beef, onions, garlic, Parmesan cheese, egg, and thyme.
- Season the mixture with salt and pepper, then mix the ingredients thoroughly.
- Shape the mixture into small meatballs roughly 1 1/2" to 2” in diameter.
- In a smaller stock pot, heat up the olive oil on medium heat.
- Place the meatballs into the pan in groups, sauteing and browning them.
- When the meatballs are browned on the outside, add in the tomatoes, wine, rosemary, and sugar.
- Stir gently and season with salt and pepper.
- Cover the pot and turn the heat down to low.
- Cook the mixture until the meatballs are well done.
When you cook the meatballs, just brown the outside. You do not need to cook them thoroughly until we simmer them with the sauce.
Be sure to taste your sauce as you cook it. If it’s too acidic, add in some more sugar. If you end up with a slightly sweet sauce (and do not want it) then add in salt.
Serve the meatballs with a garnish of fresh parsley. Some also like to serve this dish with a side of yellow rice.