Spanish Meatballs in a Tomato Garlic Sauce - Albóndigas con Salsa de Tomate y Ajo

Perfect for the January Blues, this low-calorie, low-fat recipe produces a healthy meaty meal that can easily be rushed up at a moment's notice. The meat balls can be frozen before or after cooking and they can be served as the main meal, part of a main meal or a simple tapas.

Serves 4

30 minutes

Ingredients

250g Pork mince

250g Beef mince (low fat)

1 Small Onion, finely chopped

6 Garlic Cloves, minced

1 slice bread soaked in milk (white or brown)

1 tablespoon Fresh Parsley, chopped

Olive oil

400g can Chopped tomatoes, or 4 large fresh ones if preferred

100g Sofrito (tomato paste)

1 tablespoon Clear Honey

1 teaspoon Smoked Paprika - sweet

1 pinch dried crushed Chillies

1 pinch Dried Thyme

You May Also Need

Individual Terracotta dishes

Goes Well With

Caballo Oscuro Garnacha Syrah

£10.99

Directions

1.Combine the pork and beef mince with the beaten egg. Add the onion, 4 cloves of minced garlic, chopped parsley and milk bread and mix until an even texture.

2.Refrigerate the mixture for around half an hour or more for best results and then roll into walnut sized balls.

3.In a large pan, fry the meatballs in olive oil. turning continuously so they brown all over. Remove from pan, place on kitchen paper to drain and put to one side.

4.Gently saute the remaining garlic in olive oil until softened, add the tomatoes and rest of the ingredients and simmer until all are soft. Then blend into a smooth puree.

5.Simmer the meatballs in the sauce together for 10 minutes. Serve with warm crusty bread, baby roast potatoes, pasta or wild rice.