Spanish Style Albondigas with Patatas Bravas and Broccoli

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.

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.

For Albondigas: - 100g ground beef - 1/4 cup breadcrumbs - 1 clove garlic, minced - 1/2 tsp smoked paprika - Salt and pepper to taste - 1 egg For Tomato Sauce: - 1/2 cup canned crushed tomatoes - 1/2 tsp olive oil - 1/4 onion, finely chopped - 1/2 tsp dried oregano - Salt and pepper to taste For Patatas Bravas: - 1 medium potato, diced - 1 tbsp olive oil - 1/2 tsp paprika - Salt to taste For Tenderstem Broccoli: - 100g tenderstem broccoli - Water for steaming For Aioli: - 1 tbsp mayonnaise - 1/2 clove garlic, minced - 1/2 tsp lemon juice - Salt to taste