Meatballs with pomodoro sauce

Albóndigas con salsa pomodoro

The word meatball is a term from the Arabic “al-bunduqa” whose translation would be “a ball.” The Arabs taught the Europeans to prepare this meat ball stew. It is generally made with meat, among which we can find chicken, pork, turkey or beef. Although we can also find fish ones with hundreds of variants.

Today we prepare them with pork and beef with a pomodoro sauce that you will fall in love with, the entire recipe made in our Solid+ low saucepan.

Ingredients: For the meatballs:
  • 1kg minced meat mix of pork and beef
  • 2 eggs
  • 1 clove garlic
  • Fresh chopped parsley
  • 100ml milk
  • Salt
  • Pepper
  • 2 tablespoons breadcrumbs
For the pomodoro sauce:
  • 800g whole canned tomato
  • 2 onions
  • 2 cloves of garlic
  • fresh rosemary
  • fresh thyme
  • Oregano
  • 100ml white wine 2 carrots
  • Salt
  • Pepper
  • 4-5 tablespoons of extra virgin olive oil
albondigas7935web Preparation:
  1. In a large bowl we put the meat together with the rest of the ingredients that will make up our meatballs. We stir with our hands or with a wooden spoon until everything is integrated and let it marinate for half an hour.

  2. Once this time has passed, we form our meatballs, wetting our hands with a little oil to make this step easier.
  3. We preheat the oven to 200ºC.
  4. We put the meatballs on a tray and bake for approximately 15 minutes or until we see that they are ready.
  5. We take out and reserve.
  6. To make the sauce, we heat the oil in our saucepan, add the chopped onion, garlic, carrots and our aromatic herbs. We sauté until poached.
  7. Add the chopped tomatoes, season with salt and pepper and cover. We leave it on medium-low heat for about 15-20 minutes, stirring occasionally.
  8. Once our sauce is ready, we add the meatballs and continue cooking for 5-10 minutes so that they take on the flavor and the sauce becomes a little more concentrated.
  9. We remove from the heat and serve. We can decorate with a little chopped parsley.

The meatballs are baked, a way to make the dish a little lighter. But if you prefer, you can flour them once they are formed and fry them in plenty of oil, the rest of the preparation would be the same.


Photographs and recipe by Raquel Carmona .

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