If you fancy a Spanish evening, or you are just in the mood for tapas, Why not make your own Albóndigas: Spanish meatballs in a sauce of Looye JOYN tomatoes. Easy to prepare and bursting with flavour!
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Puree the Looye JOYN tomatoes in a food processor.
Peel and finely chop the garlic cloves.
Finely chop the parsley.
Peel and finely chop the shallots.
Cut the red chili in half, remove the seeds and slice into wafer-thin strips.
Mix the beef and pork mince with the egg, breadcrumbs, 1 minced garlic clove, salt, pepper, paprika powder, oregano and half of the finely chopped parsley. If the mixture is still very wet, add more breadcrumbs. Roll the mixture into small balls of approx. 40 g.
Heat 1 tbsp of olive oil in a frying pan and brown the meatballs for approx. 12 minutes. Start at high heat and lower the heat to medium once the meatballs are browned, until cooked through.
Heat 1 tbsp of olive oil in the other pan and fry the chopped shallots. Add the rest of the chopped garlic and the thinly sliced red chili pepper to taste. Fry for a few minutes and then add the pureed Looye JOYN tomatoes. Season the sauce to taste with salt and pepper. Finally add some fresh parsley. Add the meatballs to the sauce and mix well.