Recipe description
July 20, 2026
Albondigas light in tomato sauce
Light albondigas in tomato sauce for gentler digestion and fiber diversity.
85%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Lean beef provides protein while keeping fat modest, supporting balanced meals.
- Onion, carrot, celery, parsley and tomato add fiber and polyphenols for gut-friendly variety.
- Tomato sauce and olive oil provide polyphenols and healthy fats with a relatively low refined-carbohydrate profile.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Beef, mince
250
gram
Bread-crumbs
30
gram
Onion
1
piece
Garlic
2
clove
Egg
1
piece
Parsley
2
tablespoon
Tomato sauce
400
ml
Tomato, paste
2
tablespoon
Carrot
1
piece
Celery
1
stalk
Oil, olive
2
tablespoon
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Finely chop the onion, garlic, and parsley. Grate the carrot and finely chop the celery stalk.
2
In a bowl, combine the beef mince, breadcrumbs, half of the chopped onion, 1 minced garlic clove, egg, parsley, and half of the salt and pepper. Mix well until combined.
3
Form the meat mixture into small meatballs, about 2-3 cm in diameter.
4
Heat olive oil in a large pan over medium heat. Add the remaining onion and garlic, and cook until softened, about 3-4 minutes.
5
Add the grated carrot and chopped celery to the pan and cook for another 2-3 minutes.
6
Stir in the tomato paste and cook for 1 minute, then add the tomato sauce. Season with the remaining salt and pepper.
7
Gently place the meatballs into the sauce. Cover and simmer for 15-20 minutes until the meatballs are cooked through.
8
Serve the albondigas warm with your choice of side dishes like vegetables or grains.
More Recipes For Your Gut
Nutrition
462 kcal
Calories
34 g
Protein
30 g
Carbohydrates
5 g
Fiber
12 g
Sugar
26 g
Fat
5 g
Saturated fat
1.4 g
Salt
FAQ
Are these albondigas gluten-free?
The recipe uses breadcrumbs; to make them gluten-free, use gluten-free breadcrumbs or an alternative. Check other ingredients' labels if needed.
Can I freeze the meatballs before cooking?
Yes. Shape into balls and freeze raw for 1–2 months. Defrost before cooking or cook from frozen; expect a slightly longer simmer.
What internal temperature should be reached?
Cook until there is no pink in the center; use a thermometer to reach 70°C (160°F).
Can I substitute beef with turkey or chicken mince?
Yes. Lean turkey or chicken mince works, but they can be drier—consider a little extra olive oil or a splash of water and adjust seasoning.
Are these low in carbs?
Moderate carbs come from the breadcrumbs. To reduce carbs, use less breadcrumbs or substitute with almond flour or oats; keep the mixture moist.
How long should I simmer the meatballs in the sauce?
15–20 minutes, or until cooked through.
What sides pair well with this dish?
Vegetables or whole grains. Consider steamed greens, quinoa, brown rice, or a bean-based side for extra fiber.
How should I store leftovers?
Refrigerate in an airtight container within 2 hours. They keep 3–4 days in the fridge, or freeze for 2–3 months.
Why might the meatballs crumble?
Overmixing or using too much breadcrumbs can cause crumbling; chill the mixture briefly and handle it gently to keep moisture.
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