Albondigas in Tomato Sauce
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 10 • Difficulty: Easy
Unlike their Italian counterparts, these Spanish-style meatballs are seasoned with smoked paprika and tossed with a small amount of smoky tomato sauce—just enough to coat the meat and flavor each bite. To streamline the process, we bake the meatballs while the sauce cooks; not only does this eliminate the need for any cooking oil (if you were to pan-fry them), but it also helps to keep the beef mixture more moist. Serve as part of a tapas spread, or try them over cauliflower rice.
Ingredients
Whole wheat panko breadcrumbs
0.5 cup(s)
Uncooked onion(s)
0.333 cup(s), chopped
Smoked paprika
1.25 tsp
Kosher salt
1 tsp
Dried oregano
1 tsp
Uncooked 90% lean ground beef
1 pound(s)
Egg(s)
1 large egg(s)
Garlic
4 medium clove(s)
Olive oil
1.5 tsp
Crushed red pepper flakes
0.5 tsp
No-salt-added canned tomato sauce
1.5 cup(s)
Instructions
1
Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
2
In a large bowl, combine the panko, onion, ½ tsp each paprika and salt, oregano, beef, and egg. Grate 1 garlic clove and add to the beef mixture. Mix until thoroughly combined. Shape the mixture into 20 meatballs, arranging them on the prepared baking sheet. Bake until a thermometer inserted in the center of meatballs registers 165°F, 12 to 15 minutes.
3
Meanwhile, heat the oil in a large skillet over medium heat. Mince the remaining 3 garlic cloves. Add the minced garlic and pepper flakes to the pan; cook 1 minute. Add the tomato sauce and the remaining ¾ tsp paprika and ½ tsp salt. Reduce the heat to low, and cook 5 minutes. Stir in the cooked meatballs; cook 3 minutes.
4
Serving size: 2 meatballs
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