Albondigas is a fantastic Spanish Meatballs dish made with minced pork smothered with a tomato Sauce that is absolutely full of flavour.
This is a is available throughout Spain and every region has a different take on this national dish. Move over Swedish Meatballs, Spanish Albondigas is the new standard in meatballs!
Albondigas, Spanish Meatballs
Course: Tapas, Main, Appetizers, Lunch, Side DishCuisine: SpanishDifficulty: Medium4
servings20
minutes30
minutes320
kcalMove over Swedish Meatballs, Spanish Albondigas is the new standard in meatballs!
Ingredients
- For the Meatballs
250g minced beef
250g minced pork
2 slices of bread (crusts removed)
1 large egg (beaten)
1 garlic clove (Minced)
1 cup of milk
50g chopped parsley
1/2 tsp sea salt
1/4 tsp freshly ground pepper
- For the Tomato Sauce
1 medium carrot (finely chopped)
1 Spanish onion (finely diced)
2 cloves garlic (minced)
Extra Virgin olive oil
250ml white wine
250ml beef stock
Salt & freshly ground black pepper
Directions
- Soak the bread in a little of the milk in a medium to large mixing bowl.
- Add the minced beef, pork, one beaten egg, minced garlic, salt and pepper.
Mix together well and set bowl aside. - Take portions of the meat (the size will depend on what size you want your meatballs to be, I use a small ice cream scoop). Shape the meat into balls, lightly dust them with a little flour.
- When all the meatballs have been prepared, fry off in small batches in a medium sized frying pan (with lid or Dutch Oven) with olive oil until they have been cooked throughout. (be careful not overcrowd the pan) When cooked through, remove to a piece of kitchen towel to drain any excess oil.
- In the same frying pan (with lid or Dutch Oven) add a little oil to the remaining oils from the meatballs, fry off the chopped onion, minced garlic and finely diced carrot and season with salt and pepper to taste.
- When the onions and carrots are softened and golden in colour, add the white wine and beef stock to the pan, cover and cook on a medium heat for 20 minutes.
- Once cooked, pass the sauce through a fine sieve in to a casserole dish, add the meatballs to the dish and simmer for 15 minutes.
Add the chopped parsley, stir through the dish and serve with some freshly sliced crusty loaf.
Notes
- Albondigas is perfect served with some simple crusty baguette.
