Spain · Pork · No. 282
Spanish Albóndigas in Almond-Tomato Sauce
A single portion of Spanish cooking, ready in 29 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Soak the breadcrumbs in the milk, then mix with the pork mince, egg yolk, half the garlic and the parsley. Shape into small meatballs.
- 2
Heat half the oil and brown the meatballs all over, 4–5 minutes. Remove and set aside.
- 3
Add the remaining oil and soften the onion and remaining garlic for 4 minutes, then stir in the paprika, tomatoes and almonds. Simmer for 5 minutes.
- 4
Return the meatballs to the sauce, cover and simmer for 8–10 minutes until cooked through.
- 5
Season to taste, then serve with the crusty bread.
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