Albondias (Savoury Meatballs) |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Taken from 'Slimming World' magazine - make double and freeze for a delicious supper on standby - worth the effort Ingredients:
794 g pork (minced, extra-lean) |
3 garlic cloves, crushed |
1 egg yolk |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
salt and pepper |
1 onion, finely chopped |
1 garlic clove, crushed |
400 g chopped tomatoes (canned) |
1/4 teaspoon artificial sweetener |
1 teaspoon sweet smoked paprika |
salt and pepper |
parsley (large handful of fresh, finely chopped) |
Directions:
1. Put the mince, garlic, egg yolk and spices (garlic, cumin, coriander, nutmeg and cinnamon) in a bowl and using your fingers, mix until well combined. season, Cover and chill in the fridge for 1-2 hours.
2. To make the sauce, heat a large frying pan sprayed with fry light and add the onion and garlic. Cook over a medium heat for 5-6 minutes. Add the tomatoes, sweeteer and paprika and bring to the boil. Reduce the heat to low cover and simmer gently for 12-15 minutes stirring occasionally.
3. For the meatballs, make small balls from the mince mixture (allow 5-6 per serving) Add the meatballs to the sauce in a single layer and stir gently., Continue to cook for a gentle heat for 12-15 minutes or until the meatballs are cooked through and the sauce has thickened. Remove from the heat and season to taste. Serve in warmed bowls, scattered with the chopped parsley.
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