Main Dishes Mediterranean
Spanish Albóndigas in Rich Prebiotic Tomato Sauce
Method
Shape Meatballs: Mix beef mince, grated onion, and half the garlic, then roll into sixteen uniform spheres.
Sear Beef: Heat olive oil in a non-stick pan and brown the meatballs evenly for 5 minutes.
Simmer Sauce: Stir in remaining garlic, chopped tomatoes, chicory purée, and smoked paprika.
Combine Together: Lower the heat and simmer the meatballs inside the sauce for 20 minutes until cooked through.
Chef's Tip
Nutritional Insight: The hidden chicory purée delivers premium inulin fibre to feed beneficial gut microbes whilst maintaining structural fullness. Culinary Hack: Grate the onion directly into the raw meat mixture to retain all natural juices, keeping the extra-lean beef incredibly tender.
Nutrition Facts
Per serving
195
Calories
24 g
Protein
6 g
Fat
7 g
Carbs
