Rabbit Albondigas in Tomato Sauce
This Rabbit Albondigas recipe brings a subtle Spanish flair to the table with tender rabbit sausage meatballs simmered in a rich tomato and red wine sauce. Perfect for appetizers or as a main course, it’s a flavorful twist on a classic dish.
Ingredients
- 1 pound rabbit sausage
- 4 cloves garlic, minced
- 1 egg
- ¼ cup milk
- ½ cup breadcrumbs
- ½ small onion, grated
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon olive oil
- ½ cup tomato paste
- 1 cup red wine
- 1 teaspoon paprika
- 1 tablespoon honey
- Salt and pepper, to taste
Instructions
- Preheat the oven to 475°F.
- Squeeze the sausage from the casing and put into a large bowl. Add half of the garlic, egg, milk, breadcrumbs and onion, and mix gently to combine. Season lightly with salt and pepper. Don’t overmix or the meatballs will be tough. Form into small balls —I like slightly smaller than golf ball size so that they are easy to pick up with a toothpick. Put into a sprayed baking sheet, and put into the oven for about 15 minutes, until lightly browned on top.
- To make the sauce, heat the olive oil and add the rest of the garlic, then add the tomatoes, being careful not to burn the garlic. Crush the tomatoes lightly, then add the wine, tomato paste, paprika and honey. Season to taste and simmer for about 15 minutes, until slightly thickened.
- Once browned, add the meatballs to the sauce (thin the sauce with a little water if it gets too thick) and simmer for 5 minutes. Season one last time and serve immediately.
Nutrition
Calories: 367kcal | Carbohydrates: 25g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 430mg | Potassium: 887mg | Fiber: 2g | Sugar: 11g | Vitamin A: 832IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 4mg