🍅 Albóndigas con tomate

Name: Albóndigas con tomate
Total time: 60 min
Yield: 4
Cuisine: Spain
Ingredients: 300 g minced pork; 300 g minced beef; 4 garlic cloves, 2 crushed and 2 sliced; 2 tbsp chopped parsley, salt, pepper; 2 tbsp olive oil; 500 g ripe tomatoes, grated, or a 400 g tin of chopped tomatoes; 100 ml dry white wine; 1 bay leaf

Origin: Spain

488kcal

per serving · 250 g

195kcal

per 100 g

32 gProtein13 g / 100 g

30 gFat12 g / 100 g

15 gCarbs6 g / 100 g

Albóndigas con tomate are Spanish pork and beef meatballs seasoned with garlic and simmered in a tomato sauce enriched with a splash of wine. The long, gentle cooking makes the meatballs tender and the sauce thick and savoury, with a slight acidity from the tomato and wine. They are served hot in a shallow dish, as a tapa or as a main course.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb6 g carbs per 100 g

✓

High protein13 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: minced pork, minced beef

Not veganbecause of: minced pork, minced beef

Contains porkbecause of: minced pork

Contains glutenno wheat, barley or rye in a typical recipe

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

minced porkminced beeftomatogarlicwine

Recipe

4 servings60 min

Ingredients

300 g minced pork
300 g minced beef
4 garlic cloves, 2 crushed and 2 sliced
2 tbsp chopped parsley, salt, pepper
2 tbsp olive oil
500 g ripe tomatoes, grated, or a 400 g tin of chopped tomatoes
100 ml dry white wine
1 bay leaf

Method

Mix the pork, beef, crushed garlic, parsley, salt and pepper and shape into about 20 balls of 3 cm.
Brown the meatballs in the oil on all sides and set aside.
Fry the sliced garlic for 1 minute, pour in the wine and let it bubble for 2 minutes.
Add the tomatoes and bay leaf and simmer for 10 minutes, then return the meatballs, cover and cook gently for 20–25 minutes, until the sauce is thick.

How to make it lighter

Use lean minced meat and spoon off any fat that rises to the surface of the sauce.
Brown the meatballs in 1 tbsp oil instead of 2 — 1 tbsp oil ≈ 120 kcal.
Serve with a green salad or roasted vegetables rather than fried potatoes.

History

Meatballs in tomato sauce are a fixture of Spanish home cooking and tapas bars, with recipes varying from region to region. Tomato reached Spain from the Americas in the 16th century and only gradually became a common sauce base, so this pairing is a later evolution of the older Spanish meatball tradition. Today it is one of the most familiar versions of albóndigas in Spain.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →