Albondigas Guisadas - Recipe by Natalie Nikki Rodriguez
Ingredients
Sauce:
1/4 cup olive oil
1 small onion, diced small
1 red bell pepper, diced small
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground coriander
1 tsp Nikki Mix (P 152)
1/4 tsp ground cumin
2 Tbs Sofrito (P 139)
1 Tbs tomato paste
1 can stewed tomatoes
1/4 cup red wine
2-3 cups vegetable stock
1/4 cup Manzanilla olives, chopped
Meatballs:
1 shallot, diced small
450 g favourite vegan ground ‘beef’
1/2 cup unseasoned breadcrumbs
1/4 cup fresh cilantro (coriander), chopped
3 garlic cloves, smashed
1 Tbs Sofrito (P 139)
1/2 tsp dried oregano
1 tsp ground cumin
Method
Sauce:
Add the oil to a large pot and sauté the onion, pepper, garlic, dried spices (oregano, smoked paprika, garlic powder, onion powder, ground coriander, ground cumin) and Nikki mix for 3-4 minutes.
Add the sofrito, tomato paste, and canned stewed tomatoes and sauté for another few minutes.
Deglaze with the red wine and then add the stock.
Cover and simmer for 15 minutes, or until slightly thickened. Once you’ve cut the heat, add the olives. Adjust the salt if necessary.
Meatballs:
Preheat the oven to 190 C.
Sauté the shallot with a little oil in a small saucepan over a medium heat for about 5 minutes.
Add to a medium mixing bowl with the remaining ingredients. Fold until just incorporated (do not over-mix).
Use a scoop or your hands to form approximately 30 g meatballs.
In a large sauté pan, sear the meatballs over a medium-high heat, turning until all sides are browned.
Add the sauce to the pan and transfer the pan to the oven. Bake for 10-12 minutes.
To serve:
Stack these babies on a hoagie roll, use to top rice or noodles, or serve with a big piece of crusty bread.
