Spanish · PANTRYHOP RECIPE
Albondigas en Salsa de Tomate (Meatballs in Tomato Sauce)
50 minutes · 4 servings · omnivore
Spanish meatballs are a common family dish; this version uses an easy tomato sauce.
Ingredients
Check you have the quantities below.
- 500 g ground beef or pork
- 1 large egg
- 50 g breadcrumbs
- 1 garlic clove, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion, chopped
- 500 g tomato passata
- 100 ml water
Let’s make it
- Mix meat, egg, breadcrumbs, garlic, salt, and pepper. Shape into 20 small meatballs.
- Brown meatballs in oil over medium heat, turning gently; remove once browned.
- Cook onion in the same pan 5 minutes. Add passata and water, then return meatballs.
- Simmer 20 minutes until the meatballs reach 71 C/160 F and the sauce thickens.
Serve over rice or pasta, and make the meatballs small for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →