Albondigas en Salsa Tomate (Meatballs in Tomato Sauce)
Spanish style meatballs served in a rich tomato and saffron sauce.
Servings 6
Ingredients
- MEATBALLS
- 1 ½ lbs. ground beef
- 1 sprig parsley chopped
- 1 clove garlic finely chopped
- 1 egg beaten
- 3/4 cup fresh bread crumbs
- 1/2 tsp salt
- 1 ¼ cups sunflower oil or vegetable oil for frying
- SAUCE
- 4 tbsp olive oil
- 1/3 cup onion chopped
- 2 ripe tomatoes chopped or 1 15oz. can of diced tomatoes
- Small pinch of saffron threads
- Salt
Instructions
- Mix together ground beef, parsley, garlic, egg, bread crumbs, and a ½ tsp of salt in a medium bowl.
- Shape into meatballs by rolling the between your hands.
- Coat the meatballs in flour.
- Heat oil in a skillet and fry the meatballs over medium heat until browned all over.
- Remove the meatballs from the skillet with a slotted spoon, and pour off the oil.
- Add in the olive oil and heat.
- Add the onions and cook over low heat for about 5 minutes stirring occasionally.
- Add the tomato and cook for 6 to 8 minutes stirring occasionally and breaking them up.
- Stir in 2 ½ cups of water and season with salt.
- Bring the sauce to a boil then let it cool slightly. Blend the sauce until smooth with an immersion blender, or remove to a regular blender or food processor. Return the sauce to the pan if not processed with an emersion blender and return meatballs to the sauce. Heat over medium heat.
- Crush the saffron threads in a mortar and add ½ cup of water, then add to the sauce.
- Simmer the meatballs in the sauce for 15 to 20 minutes, and then serve.