Albóndigas en Salsa (Meatballs in Tomato and White Wine Sauce)

Meatballs

• 60 g Breadcrumbs
• 1 Egg
• 3 cloves Garlic
• 2 tsp Smoked paprika
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 250 g Minced beef
• 250 g Minced pork

Tomato and white wine sauce

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 700 g Tomato, ripe
• 150 ml White wine, dry

1. Put the breadcrumbs in a mixing bowl. Beat in the egg, then finely grate in 1 clove of the garlic and mix to a thick paste.
2. Add the minced beef and minced pork, smoked paprika, fine sea salt, and black pepper. Mix with your hands just until combined, then roll into walnut-sized meatballs.
3. Heat 1 tbsp of the extra virgin olive oil in a frying pan over medium-high heat. Brown the meatballs in batches for 4 to 6 minutes, turning until well coloured; they do not need to be cooked through yet.
4. Add the remaining olive oil to a large pot over medium heat. Finely chop the yellow onion and cook for 8 to 10 minutes until soft and lightly golden.
5. Finely chop the remaining garlic and stir it into the onion for 30 seconds until fragrant. Grate the tomatoes into the pot (discarding skins if you like) and bring to a gentle simmer.
6. Pour in the white wine and simmer for 5 minutes to cook off the alcohol. Season to taste with a little more salt and pepper if needed.
7. Add the browned meatballs and any resting juices to the sauce. Cover and simmer gently for 15 to 18 minutes, stirring once or twice, until the meatballs are cooked through and the sauce is rich.
8. Rest off the heat for 2 minutes so the sauce settles. Serve hot with plenty of sauce spooned over the meatballs.

Made this recipe? Rate it — a comment is optional.