Epirotic-style Meatballs in Tomato Sauce

Ingredients

In this adaptation of Albóndigas en salsa to Epirotic cuisine, we incorporate the traditional flavors and ingredients of Epirus. The original Mexican dish is transformed by using Epirotic herbs and spices, such as oregano and paprika, to infuse the meatballs with a distinct Mediterranean flair. Additionally, the tomato sauce is enhanced with the addition of onions and garlic, which are commonly used in Epirotic cooking. These modifications create a unique fusion of Mexican and Epirotic flavors, resulting in a delightful culinary experience. We alse have the original recipe for Albóndigas en salsa, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 egg, beaten 1 egg, beaten
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 cup beef or vegetable broth 1 cup beef or vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, breadcrumbs, chopped onion, minced garlic, dried oregano, paprika, salt, black pepper, and beaten egg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
5. 5.
   Add the crushed tomatoes, beef or vegetable broth, dried oregano, paprika, salt, and pepper to the skillet. Stir well to combine.
6. 6.
   Return the meatballs to the skillet, ensuring they are submerged in the sauce. Cover the skillet and simmer for about 20 minutes, or until the meatballs are cooked through and the sauce has thickened.
7. 7.
   Serve the meatballs in tomato sauce hot, garnished with fresh parsley. Enjoy with crusty bread or over a bed of fluffy rice.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. If desired, you can also use a mixture of ground beef and ground pork for added flavor.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes or use fresh tomatoes that have been peeled and crushed.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of hot sauce to the tomato sauce.
• If you prefer a smoother sauce, use an immersion blender to puree the tomato sauce before adding the meatballs.
• To save time, you can prepare the meatballs in advance and refrigerate them until ready to cook.
• Experiment with different herbs and spices to customize the flavor of the meatballs according to your preference.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.

Serving advice

Serve the Epirotic-style Meatballs in Tomato Sauce hot, accompanied by crusty bread or over a bed of fluffy rice. This dish pairs well with a fresh green salad or steamed vegetables for a complete and balanced meal.

Presentation advice

Arrange the meatballs in a shallow serving dish, spooning the tomato sauce over them. Garnish with freshly chopped parsley for a pop of color. Serve with a side of crusty bread or rice, allowing guests to help themselves and savor the flavors of Epirus.