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Albondigas with tomato sauce

A hearty Spanish dish with an oriental twist


  • 8 mini hamburgers (beef or lamb)

  • 1 250 g peeled and sliced tomato (tin)

  • 2 garlic cloves (finely diced)

  • 1 red chilli (deseeded and finely diced)

  • ½ mid-sized Spanish onion (finely chopped)

  • ½ teaspoon grounded coriander seeds

  • ½ teaspoon curry powder

  • ½ teaspoon grounded paprika

  • 1 teaspoon sugar

  • Fresh coriander (chopped) – ALTERNATIVE: continental parsley

  • ½ lemon (zest)

  • 4 tablespoons olive oil

  • Sea salt and freshly ground black pepper


  • 1.

    Heat a small pot with 3 tablespoons olive oil and roast chilli, garlic and onion mixture with low heat for about 5 minutes (the garlic and onions should not turn brown).

  • 2.

    Add the sliced tomato.

  • 3.

    Season it with coriander seeds, curry powder, ground paprika, sugar, sea salt and freshly ground black pepper.

  • 4.

    Cook it over low heat for about 30 minutes.

  • 5.

    Form the mini hamburgers into small balls.

  • 6.

    Heat 1 tablespoon of olive oil in a frying pan and fry the hamburger balls from all sides for about 5 minutes (or until golden brown).

  • 7.

    Put the hamburger balls into the pot with the Tomato Sauce and sizzle it on low heat for about 5 minutes.

  • 8.

    Stir the zests and the coriander into the tomato sauce.

  • 9.

    Serve hot with white bread.

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