Albondigas made with gluten-free breadcrumbs, simmered in a paprika tomato sauce until the sauce goes glossy.
Prep
25 mins
Cook
40 mins
Servings
4
Per serving
£2.88
Difficulty
medium
Pork and beef together gives you meatballs that are tender rather than bouncy, and soaking the breadcrumbs in milk first is the difference between a good meatball and a dry one. This makes enough sauce that you will want something to serve alongside - rice, potatoes or more gluten-free bread.
Soak the breadcrumbs in the milk for 5 minutes until they turn to a paste.
Mix the soaked crumbs with both minces, the egg, crushed garlic, 1 tsp paprika, the cumin, half the parsley, 1 tsp salt and half the pepper. Work it with your hands for a minute, then roll into 20 balls.
Wet your hands between every few balls and they will not stick.
Chill the meatballs for 15 minutes if you have time - they hold their shape much better.
Heat 2 tbsp oil in a wide casserole and brown the meatballs in two batches for about 5 minutes each, turning, until coloured all over. Lift out.
Add the remaining oil and the onion to the pan and cook for 8 minutes. Stir in the sliced garlic and remaining paprika for a minute, then the tomatoes, stock, vinegar and the rest of the salt and pepper.
Simmer for 10 minutes, then return the meatballs, cover and cook gently for 20 minutes, turning them once, until the sauce has thickened and darkened.
Scatter with the remaining parsley and serve.