Albondigas in Tomato Sauce

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 15 mins

Cook: 25 mins

Nutrition per serving:

333 kcals 28g Fats

16g Carbs 38g Protein

  • Gluten Free

  • Dairy Free

  • Low Carb (under 20g per serving)

  • High Protein (over 20g per serving)


  • 1 tbsp. coconut oil

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 14 oz. (400g) lean beef mince

  • 7 oz. (200g) lean pork mince

  • 1 egg

  • 3 tbsp. parsley, finely chopped

  • 1 chili pepper, finely chopped

  • 1 tbsp. buckwheat flour

  • 1 cup (200ml) beef stock

  • 1 can chopped tomatoes

  • 7 oz. (200g) green peas, frozen


  1. Finely chop the onion and crush the garlic

  2. Place in a large bowl with the meats, egg, parsley and chilli

  3. Season generously with salt and pepper, then combine everything using your hands

  4. Form 16 meatballs with your hands about the size of a walnut

  5. Heat the oil in a pan on low heat and cook the meatballs for about 10 mins, until browned all over, turn them regularly

  6. Once cooked, transfer onto a plate and cover with tin foil

  7. To the same pan, with the oil and juices, add the flour and stir well on low heat

  8. Slowly add the beef stock, stirring constantly until well combined

  9. Next add in the chopped tomatoes and green peas, mix well, then return the meatballs to the pan

  10. Simmer everything for 10 mins and serve with rice or bread (not included in macro info).

Have you tried this recipe? I'd love to know your feedback! Leave me a message in the comments and share your creations on social media by tagging me @Jademottley #OnlineRecipeBook

© 2019 by Jade Mottley.