Spanish Meatballs in Sauce
Savory, spiced meatballs gently simmered in a rich, Mediterranean tomato and white wine sauce.
- 45 min
- 798 kcal / serving
- medium
- Protein
- 42.1 g
- Fat
- 60.6 g
- Carbs
- 17.6 g
Contains: gluten, egg, sulphites (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g ground meat (mixed beef and pork)
- 1 pc egg (medium)
- 2 tbsp breadcrumbs
- 1 pc onion (finely diced)
- 2 pc garlic cloves (minced)
- 400 g crushed tomatoes (canned)
- 100 ml white wine (dry)
- 3 tbsp olive oil
- 1 tsp dried oregano
- salt and pepper
Method
- Thoroughly combine the ground meat with the egg, breadcrumbs, half of the minced garlic, salt, and pepper.
- Shape the mixture into approximately 12 small, equally sized meatballs.
- Heat the olive oil in a pan and sear the meatballs for about 5 minutes until browned all over, then remove.
- In the same pan, sauté the diced onion and the remaining minced garlic until translucent.
- Deglaze with the white wine, add the crushed tomatoes and dried oregano, and bring the mixture to a boil.
- Return the meatballs to the sauce, cover, and simmer over medium-low heat for 15-20 minutes until fully cooked.
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