Albóndigas (Spanish meatballs) - slowcooker

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FRITEL Slowcooker SC2290


For the meatballs
* ½ kg mixed minced meat
* 1 tsp smoked paprika (dulce or piccante)
* 1 tbsp chopped fresh flat parsley 
* 1 egg
* 1 slice of bread
* 50-75 ml milk
* Pepper and salt
For the sauce
* 1,5 can of tomato cubes
* 1 tsp vegetable stock paste
* 1 tsp meat stock paste
* 1 tsp smoked paprika powder (dulce or piccante)
* 1 clove of garlic 
* 2 tbsp flat parsley 
* salt and freshly ground black pepper
* A dash of oil to fry in


For the meatballs
* Crumble the bread in a bowl and pour the milk over it (start with 50 ml of milk) and leave it to stand for a while.
* Put the minced meat in a large bowl and add 1 tbsp of chopped parsley, the egg and the smoked paprika to taste.
* Mix well with your hands.
* Add the bread and milk to the minced meat mixture and mix thoroughly again. Add some extra milk if necessary. The mixture should not get too wet.
* Turn the balls slightly larger than a walnut. Lay them on a large plate. If necessary, put them in the fridge to become a little firmer. 
* Heat the oil in a large pan and fry the balls so that they are nicely coloured, but not completely done.
* Keep the fried balls on the side for a while. 
To prepare the whole dish
* Put the tomato cubes, chopped garlic, vegetable and meat stock paste in the slow cooker. Also add a small part of the parsley and smoked paprika.
* Put the meatballs in the sauce.
* Turn the slow cooker to low and cook for 5 to 6 hours for deliciously soft meatballs.
* Taste, season with pepper, salt and smoked paprika.
* Garnish with lots of freshly chopped flat parsley.
* Enjoy !


This festive tapas dish for 10 persons can be prepared in advance.


10 servings