Albondigas spaghetti recipe
Albondigas are smoky Spanish meatballs in a rich tomato sauce. We've given them an Italian-style twist by serving them with spaghetti for a fun family meal idea.
See method- Serves 4
- Takes 25 mins
- 447 calories / serving
- Dairy-free
- Healthy
Ingredients
- 250g 5% fat lean beef steak mince
- 15g flat-leaf parsley, chopped
- 4 large garlic cloves, finely crushed
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 red onion, finely chopped
- ½ red pepper, deseeded and finely chopped
- 300g Grower’s Harvest tomato passata
- 300g Hearty Food Co. spaghetti
- ½ 60g pack wild rocket
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Shop ingredientsEach serving contains
- Energy
- 1890kJ 447.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 8g
of the Reference intake
Carbohydrate 64.8gProtein 25.4gFibre 6.2g
Method
- In a large bowl, mix the beef, half the parsley, 2 garlic cloves, ½ tsp smoked paprika and a grind of black pepper together until the ingredients come together in a uniform ball. Shape into 12 equal-sized balls.
- Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for 6-8 mins until evenly golden. Add the onion and pepper and cook for a further 5 mins until starting to soften. Pour in the passata, ½ tsp smoked paprika and a pinch of sugar and simmer for 5 mins.
- Cook the spaghetti according to packet instructions. Drain, reserving a mug of the cooking water and toss through the tomato and meatball sauce, adding a splash of the cooking water if the sauce appears too thick.
- Serve scattered with the remaining parsley with a little rocket on the side for added freshness.
- See more Meatball recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
