Albondigas (Spanish meatballs)

Step 1/6

• 250 g ground beef
• 1 egg
• 15 g breadcrumbs
• ¼ tsp ground nutmeg
• 1 pinch ground cinnamon
• ½ clove garlic
• salt
• pepper

• bowl
• garlic press

For the meatballs, combine ground beef, egg, breadcrumbs, nutmeg, and cinnamon in a bowl. Press garlic into the mixture and season with salt and pepper.

Step 2/6

• 15 g flour

Shape the mixture into walnut-sized meatballs and roll them in flour.

Step 3/6

• olive oil (for frying)

• frying pan

Heat olive oil in a frying pan over medium heat. Fry the meatballs for approx. 5 min., or until golden brown from all sides. Take the meatballs out of the pan and set them aside, but don't rinse out the pan.

Step 4/6

• ½ clove garlic
• ½ onion
• ½ red bell pepper

• cutting board
• knife

Finely chop onion, garlic, and bell pepper. Sauté them in the same pan until translucent, approx. 5 – 8 min.

Step 5/6

• 25 ml dry red wine
• 240 g canned crushed tomatoes
• ½ tbsp sugar
• ½ tbsp tomato paste
• ¼ tsp chili powder

Add tomato paste and sugar into the pan and keep sautéing, approx. 2 min. Deglaze with red wine. Add crushed tomatoes and simmer for approx. 7 – 10 min. Season to taste with salt, pepper, and chili powder.

Step 6/6

• ½ tbsp parsley

Add the meatballs into the sauce and let them simmer over low heat for approx. 20 min. Garnish with chopped parsley and serve (it looks really nice served in the pan!). Enjoy!

Enjoy your meal!