One Pan Albondigas

For the meatballs:

500g pork mince*

500g beef mince*

1 egg, lightly beaten

2 ½ tbsp dried breadcrumbs

1 tbsp fresh parsley, chopped

½ pack Capsicana Brazilian BBQ Wrap Seasoning Mix

For the sauce:

2 tins of chopped tomatoes

1 onion, finely chopped

2 garlic cloves

Fresh parsley, chopped

½ pack Capsicana Brazilian BBQ Wrap Seasoning Mix

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*Make vegetarian by swapping out the meat for your favourite mince alternative, we'd recommend Meatless Farm

METHOD:

1. In a large bowl mix together the mince, egg, dried breadcrumbs, chopped parsley and half the pack of seasoning mix. Add a pinch of salt and pepper, then mix well (we find mixing by hand is the easiest way!).

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2. Roll 20-25 small meatballs, aiming for the size of a ping pong ball or hazelnut.

3. On medium heat fry the meatballs in a large pan with 1 tbsp oil. It’s best not too overcrowd the pan, so fry the meatballs in two batches if needed. Fry until nicely browned, approximately 5 minutes. The meatballs won’t be fully cooked, but they will continue cooking in the sauce afterwards.

4. Remove the meatballs from the pan and set aside. Keep the used pan for the sauce and do not wash out any of the flavour!

5. Put the pan back on medium heat, add 1 tbsp oil and fry the onion until softened. Chuck in two crushed garlic cloves, the second half of seasoning mix and the chopped tomatoes.

6. Simmer on medium heat for 5 minutes, then add in the meatballs. Mix well and then leave to bubble for a further 15-20 minutes. Stir occasionally.

7. It will be ready once all the meatballs have cooked through and the sauce has thickened. Serve with a sprinkle of parsley on top, and of course, cheese!

ENJOY!

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