Saucepan@saucepan · Shared this recipeFollowSpanish · dinnerSpanish Meatballs (Albondigas)Juicy pork and beef meatballs simmer in a smoky Spanish tomato and pepper sauce with olives, then bake until tender.total1 hrprep15 mincook45 minservings6Original recipe on vikalinka.comKeep this recipeAdd a copy of Spanish Meatballs (Albondigas) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings500 g/1lb ground beef, 5% or 10% fat content500 g/1lb ground pork, 5% or 10% fat content75 g / 3/4 cup breadcrumbs or oatmeal, porridge oats1 egg2 tsp garlic powder1 tsp onion powder1 tsp smoked Spanish paprika1 tsp salt10 g / 1/3 cup parsley, chopped1 tsp olive oil1 onion, chopped4 clove garlic, sliced1 red pepper, red bell pepper in the US, sliced0.5 tsp Spanish smoked paprika2 sprigs fresh thyme or 1 tsp dried thyme400 g / 14 oz canned chopped tomatoes125 ml / 1/2 cup water1 tbsp red wine vinegarSalt to taste90 g / 1/2 cup green olives or black olives of any kind2 sprigs flat leaf parsley, choppedStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large bowl, combine the beef, pork, egg, breadcrumbs (or oats), garlic powder, onion powder, smoked paprika, and salt. Mix well and shape into large meatballs; you should get 15.2Step 2: Preheat the oven to 180C/350F.3Step 3: Heat the olive oil in a large pan that can go in the oven. Brown the meatballs over high heat until golden but not cooked through; then remove them to a plate.4Step 4: In the same pan, add the chopped onion, sliced red peppers, and sliced or pressed garlic. Cook over low heat for 5 minutes.5Step 5: Add the smoked paprika and thyme leaves. Cook for 5 more minutes.6Step 6: Pour in the canned tomatoes, water, red wine vinegar, and a pinch of salt. Turn the heat up and bring to a boil, then reduce the heat and stir in the olives.7Step 7: Place the meatballs on top of the sauce. Put the pan in the preheated oven and bake uncovered for 30-35 minutes.8Step 8: Sprinkle with chopped parsley and serve over rice or potatoes.getsaucepan.com/r/5f8c2b61-6ed8-4f14-b6a1-1317f2bfbce7 · Original: https://vikalinka.com/spanish-meatballs-albondigas/
