Albondigas in Tomato Sauce

Good to know before you start

Small details that often make the cooking go more smoothly.

• Read through every step before you start and measure everything first.
• This recipe is written for 4 servings and Swedish kitchen measures.
• Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Allergens

• gluten
• ägg

Method

Follow the steps from top to bottom while you cook.

1. 1

   Heat 1 tbsp of the olive oil in a heavy frying pan over medium-high heat. Fry the chorizo until it releases its fat and turns golden, about 5 minutes.

2. 2

   Add the whole yellow onion and cook for about 3 minutes until softened. Stir in 2 of the garlic cloves and cook for 1 to 2 minutes until fragrant. Let the mixture cool.

3. 3

   Combine the pork, breadcrumbs, sweet paprika, thyme leaves, egg, salt, and black pepper in a large bowl. Fold in the cooled chorizo mixture without overworking it.

4. 4

   Lightly wet your hands and shape the mixture into small meatballs. Brown them in batches in the remaining 2 tbsp olive oil until golden all over and cooked through. Set aside.

5. 5

   For the sauce, heat 1 tbsp olive oil in a separate saucepan and soften the half onion. Add the remaining 2 garlic cloves and the smoked paprika and cook for another couple of minutes.

6. 6

   Pour in the wine or sherry and let it reduce for 4 to 5 minutes. Add the stock, crushed tomatoes, and bay leaves and simmer for 10 to 15 minutes until the sauce thickens. Season with salt and black pepper.

7. 7

   Return the meatballs to the sauce, heat through, and serve with fresh parsley.

Serving profile

Tags

• tapas
• meatballs
• spanish