Albondigas In Tomato Sauce
Check out these Spanish Meatballs, a mix of both pork and beef mince in a tasty tomato sauce, great served with a crispy salad.
1 tbsp. coconut oil
1 onion, finely chopped
2 garlic cloves, crushed
14 oz. (400g) beef mince
7 oz. (200g) pork mince
3 tbsp. parsley, finely chopped
1 chili pepper, finely chopped
1 beef stock cube
1 big spoon of cream cheese
1 can chopped tomatoes
1 cup green peas*1, frozen
*1 Peas are in fact legumes and are quite high in starch. Would I omit them? Not necessarily as each serving will equate to only ¼ of a cup.
Finely chop the onion and crush the garlic. Place in a large bowl with the meats, egg, parsley and chili. Season generously with salt and pepper, then combine everything using your hands.
Form 16 meatballs with your hands about the size of a walnut.
Heat the oil in a pan on low heat and cook the meatballs for about 10 minutes, until browned all over, turn them regularly. Once cooked, transfer onto a plate and cover with tin foil.
To the same pan, with the oil and juices, add in the chopped tomatoes, crumbled beef stock and green peas, mix well.
Allow to heat up and add a scoop of cream cheese such as mascarpone then return the meatballs to the pan.
Simmer everything for 10 minutes and serve with rice or bread (not included in macro info).
I have adapted this dish for you, the sauce will be creamier than the image…but will have extra deliciousness!
Serves: 4 . Prep: 15 mins . Cook: 25 mins
Nutrition per serving: 333 kcal . 8g Fats . 16g Carbs . 38g Protein