![Photo of Albondigas in Tomato Sauce by WW](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/xan6ees7xlsjxpntjh8v.jpg?auto=webp&optimize=medium)
Albondigas in Tomato Sauce
3
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
10
Difficulty
Easy
Unlike their Italian counterparts, these Spanish-style meatballs are seasoned with smoked paprika and tossed with a small amount of smoky tomato sauce—just enough to coat the meat and flavor each bite. To streamline the process, we bake the meatballs while the sauce cooks; not only does this eliminate the need for any cooking oil (if you were to pan-fry them), but it also helps to keep the beef mixture more moist. Serve as part of a tapas spread, or try them over cauliflower rice.
Ingredients
Whole wheat panko breadcrumbs
½ cup(s)
Uncooked onion
⅓ cup(s), chopped, grated
Smoked paprika
1¼ tsp, divided
Kosher salt
1 tsp, divided
Dried oregano
1 tsp
Uncooked 90% lean ground beef
1 pound(s)
Egg
1 large egg(s), lightly beaten
Garlic
4 clove(s), divided
Olive oil
1½ tsp
Crushed red pepper flakes
½ tsp
No-salt-added canned tomato sauce
1½ cup(s)