Albondigas Meatballs in Tomato and Lentil Sauce
Albondigas Meatballs in Tomato and Lentil Sauce

Ingredients

Method

  • 1 pack of pancetta, cubed
  • 1⁄2 onion, chopped
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 55g tinned lentils, drained
  • 100g tinned cherry tomatoes, drained
  • Small handful of basil, torn
  • 1 slice of bread, crusts removed
  • 1 clove garlic, chopped
  • 2 sausages, skin removed
  • 1 egg yolk
  • 2 tbsp olive oil
  • Fry the pancetta until crisp and golden, then chuck the onion in the pan to soften. Add the sugar and vinegar, stir for 2 minutes, then add the lentils and tomatoes to cook gently for 5 minutes.
  • For the meatballs, add the ingredients to a food processor, and blitz to make a paste. With wet hands, shape the meatballs to the size and shape of golf balls, and then fry in a little olive oil until browned all over and cooked through.
  • Add the basil to the sauce, stir well, and then pour into your serving bowl. Pop the sizzling meatballs on top, season well, and serve. Nice!
30 mins
1 serving
This recipe pairs perfectly with the Celler Communica 'Vi del Mas' Grenache Blend 2018 from Montsant, Spain.

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