Andorran-style Meatball Sandwich

Ingredients

In this Andorran adaptation, we infuse the Spanish bocadillo with the unique flavors of Andorra. While the original Spanish version may use traditional Spanish spices and ingredients, the Andorran-style Meatball Sandwich incorporates the distinct flavors of Andorran cuisine. This includes the use of local herbs and spices, such as thyme and paprika, to enhance the taste of the meatballs. Additionally, the sandwich is served with aioli, a popular condiment in Andorra, which adds a tangy and creamy element to the dish. We alse have the original recipe for Bocadillo de albóndigas, so you can check it out.

• 500g (1.1 lb) ground beef and pork mixture 500g (1.1 lb) ground beef and pork mixture
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 4 small baguettes 4 small baguettes
• Aioli, for spreading Aioli, for spreading
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef and pork mixture, chopped onion, minced garlic, chopped red bell pepper, dried thyme, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat a drizzle of olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes.
4. 4.
   Pour the tomato sauce into the skillet with the meatballs. Reduce the heat to low and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened.
5. 5.
   While the meatballs are simmering, slice the baguettes lengthwise and spread aioli on both sides.
6. 6.
   Once the meatballs are ready, place a few meatballs and a generous amount of sauce on one side of each baguette. Garnish with fresh parsley.
7. 7.
   Serve the Andorran-style Meatball Sandwiches warm and enjoy!

Treat your ingredients with care...

• Ground beef and pork mixture — Ensure that the meat mixture is well combined with the other ingredients to create a uniform texture for the meatballs.
• Tomato sauce — Opt for a high-quality tomato sauce to enhance the flavor of the dish.
• Baguettes — Choose fresh and crusty baguettes for the perfect texture in the sandwich.
• Aioli — You can make your own aioli by combining garlic, egg yolks, lemon juice, and olive oil, or use store-bought aioli for convenience.
• Fresh parsley — Use fresh parsley as a garnish to add a touch of freshness to the sandwich.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the meatball mixture.
• If you prefer a softer texture, you can briefly soak the baguettes in warm water before assembling the sandwich.
• Customize your sandwich by adding sliced cheese, pickles, or lettuce for extra flavor and crunch.
• Make a larger batch of meatballs and freeze them for future use. They can be easily reheated and used in various dishes.
• Serve the Andorran-style Meatball Sandwich with a side of crispy fries or a fresh green salad for a complete meal.

Serving advice

Serve the Andorran-style Meatball Sandwiches warm, allowing the flavors to meld together. Accompany them with a side of fries or a salad for a satisfying meal.

Presentation advice

To present the Andorran-style Meatball Sandwiches, cut them into smaller portions for easy handling. Arrange them on a platter, garnish with fresh parsley, and serve alongside a bowl of extra tomato sauce for dipping.