The best meatballs ever

Bit of a wild claim I know, but I just love these meatballs, as do the man and the 10 year old who request them on a regular basis. This recipe is by no means precise, more along the lines of chuck a handful of this and a glug of that in but that’s the beauty of it, you can adapt it to suit your own taste. Sometimes I don’t even make the meatballs, I buy ready made ones from the supermarket and just make the sauce and they’re still delicious.

Ingredients

For the meatballs:

  • 1 onion peeled and finely chopped
  • small bunch fresh parsley, finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 500g minced pork (or a combination of pork and beef mince)
  • 2 egg yolks
  • 50g breadcrumbs

For the sauce:

  • 1 400g tin chopped tomatoes or a bottle of passata
  • 1 onion peeled and finely chopped
  • 1 red and 1 green pepper, finely chopped
  • 1 clove garlic, peeled and finely chopped
  • A glug of wine (my glug is rather large!)
  • 1 beef stock cube
  • Approx 10cm worth of chorizo chopped into rounds then quartered
  • 1 tbsp sweet paprika (sounds a lot but as it’s sweet not hot it add a lovely flavour rather than spice)
  • Dried or fresh parsley

Instructions

Start by making the meatballs. In a pan heat some olive oil and gently fry the onion for a few minutes. Once softened add the garlic and continue to cook until the onion is seethrough. Allow to cool in a mixing bowl then combine with the mince, breadcrumbs, egg yolks and parsley. Season with salt and pepper. Mix with your hands and form into 24 balls. Pop them into the fridge for half an hour to firm up.

Next start on your sauce. Heat some olive oil in the pan and fry the onions and peppers until softened. Add the meatballs and brown on each side. Add the chorizo and garlic and cook for a minute or two before adding the wine and tomatoes or passata. Crumble in the stock cube, add the paprika  and parsley and stir, adding water if required. Bring to the boil then cook over a medium head for half an hour until the sauce is reduced and the meatballs are cooked through.

This recipe creates delicious juicy meatballs in a rich tomato sauce packed with flavour. We eat it with spaghetti stirred in or as tapas, what tapas menu is complete without albondigas after all!?!

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8 responses to “The best meatballs ever

  1. Lovely recipe – I’ll be giving this a try!

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  3. Sounds great, I have long held a suspicion that all the best recipes contain glugs of stuff, love it.

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  6. Thanks for your recipe! I just modified it a touch to make camel meatballs. Not sure if it was your directions or the camel, but they were delicious! Check it out at http://www.cookingdangerously.com. Thanks!

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