Recipe details
Dinner
Share
Albondigas
1h 15min
6 servings
Cook this dish
Albondigas is a classic Spanish dish featuring tender, flavorful meatballs simmered in a rich tomato sauce. The meatballs are made with a combination of ground beef and pork, seasoned with garlic, parsley, and smoked paprika. Served over rice or with crusty bread, this comforting meal is perfect for a cozy dinner at home.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
3 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
Choose ‘+’ button to add missing ingredients to your grocery list
0
Steps
Read instructions and get ready to cook
Prepare the meatball mixture
In a large bowl, combine the ground beef, ground pork, bread crumbs, milk, egg, 1/4 cup finely chopped parsley, 2 minced garlic cloves, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until combined.
Form the meatballs
Using wet hands, shape the mixture into 24 meatballs, each about 1 1/2 inches in diameter.
Brown the meatballs
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in batches and cook, turning occasionally, until browned on all sides, about 6-8 minutes per batch. Transfer to a plate.
Prepare the sauce
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the remaining 2 minced garlic cloves and cook for 1 minute more.
Add the tomatoes and broth
Stir in the canned tomatoes with their juices, chicken broth, bay leaves, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer.
Simmer the meatballs
Return the meatballs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer until the meatballs are cooked through and the sauce has thickened, about 30 minutes.
Serve
Remove the bay leaves. Sprinkle the albondigas with the remaining chopped parsley and serve hot over rice or with crusty bread.
Ratings
0
Comments (0)
No ratings or reviews yet.