Albondigas Meatballs

Preparation

1. dice the onion finely
2. Blitz the slice of bread to make breadcrumbs
3. Beat the egg in a large bowl, then add the mince, half of the onion, the breadcrumbs, oregano and a pinch of salt and pepper
4. Mix thoroughly together and then roll into meatballs 4-5cm in diameter
5. Heat 6tbsp olive oil in a pan and fry the meatballs, turning regularly, until well browned
6. Remove the meatballs with a slotted spoon and set aside to drain
7. Fry the remaining onions, garlic and chillis until softened and beginning to brown
8. Add the chopped tomatoes and another pinch of salt and pepper and cook for around 5 minutes
9. Add the stock cube and water and then readd the meatballs
10. Simmer for around 20-25 minutes

Notes

• These work especially well with Mexican red rice

Ingredients

• 1 small onion
• 1 chilli pepper
• 3 cloves garlic
• 1 slice bread
• 1 egg
• 500g mince
• 1tbsp hendersons relish
• 1 tin tomatoes
• 1tsp oregano
• 1tbsp smoked paprika
• 300ml water
• 1 beef stock cube

Equipment

• Blender
• Bowl
• Knife
• Chopping board
• Wide-bottomed pan
• Slotted spoon

Nutritional Facts

• Serving size: 369.7g
• (16% / 20%)   Calories: 406kcal
• (49%)Total fat: 27g
• (47%)   Saturated fat: 9.4g
• (31%)   Unsaturated fat: 10.9g
•     Mono: 9.7g
•     Poly: 1.2g
• (49%)   Cholesterol: 146mg
•   Trans Fat: 0.9g
• (5%)Total carbohydrates: 14g
•   Starch: 0g
• (12%)   Sugars: 3.7g
•     Sucrose: 0.5g
•     Glucose: 0.9g
•     Maltose: 0.1g
•     Lactose: 0g
•     Fructose: 0.9g
•     Galactose: 0g
• (12%)   Fibre: 2.9g
• (52%)Protein: 26g
• Salts
• (18%)   Sodium: 359mg
• (21%)   Potassium: 747mg