Spanish Style Albondigas with Patatas Bravas and Broccoli

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Spanish Style Albondigas with Patatas Bravas and Broccoli AI-generated image
45 minTotal time
mediumDifficulty
600kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Ground beef Ground pork in the same amount
  • Tenderstem broccoli An equal amount of regular broccoli florets
  • Dried oregano An equal amount of dried thyme

Nutrition per serving

Estimated values for 1 serving, 600 kcal

Protein29 g
Carbohydrates55 g
Fat27 g

Fiber 7 g · Sugar 8 g · Sodium 900 mg

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Savor the flavors of Spain with these tender meatballs in a rich tomato sauce, perfectly paired with crispy patatas bravas, steamed tenderstem broccoli, and a zesty aioli.

Spanish

Steps

  1. In a bowl, combine the ground beef, breadcrumbs, minced garlic, smoked paprika, salt, pepper, and egg. Mix well and form small meatballs.
  2. In a pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 5 minutes, then add the meatballs and cook until browned and cooked through.
  3. For the patatas bravas, boil the diced potato for 5 minutes until slightly tender. Drain and toss with olive oil, paprika, and salt. Roast in a preheated oven at 200°C (400°F) for 20 minutes until crispy.
  4. Steam the tenderstem broccoli for 3-4 minutes until bright green and tender.
  5. For the aioli, mix mayonnaise, minced garlic, lemon juice, and salt in a small bowl.
  6. Serve the albondigas in tomato sauce with patatas bravas, steamed broccoli, and a side of aioli.

Tips for Spanish Style Albondigas with Patatas Bravas and Broccoli

  • A good sauce should cling to the meatballs, while the potatoes should have browned edges and a crisp exterior.
  • Avoid crowding the potatoes on the roasting tray; close packing can leave them soft rather than crisp.
  • Make the aioli shortly before serving so its lemon and garlic stay bright; serve it alongside rather than over the potatoes.

Drink pairing

A medium-bodied Spanish red such as a Rioja
Its savory fruit and moderate structure complement the tomato sauce, smoked paprika, and browned meatballs without overwhelming the vegetables.

0% option: Sparkling water with lemon

Storage

Refrigerate cooked leftovers within 2 hours in a covered container and use within 3–4 days. Reheat the meatballs and sides until steaming hot; keep the aioli chilled and serve it cold.

Frequently asked questions

How can I tell when the meatballs are cooked through?
Cut one open: the center should be opaque with no raw-looking meat, and the juices should not look bloody.

Can I prepare any parts ahead?
The tomato sauce and aioli can be made earlier and refrigerated. For the crispest potatoes and brightest broccoli, cook those close to serving.

Can I cook the potatoes and meatballs at the same time?
Yes, if you have enough oven and stovetop space. Keep an eye on both, since the potatoes need browned edges and the meatballs need to be cooked through.
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