Albondigas Spanish Style Recipes

SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE

Steps:

• Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
• Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set them aside.
• Chop the onion very finely.
• Saute: Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
• Simmer: Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.
• Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
• Serve as suggested above.

ALBONDIGAS SPANISH STYLE

Steps:

• In a large bowl, combine the pork, veal, garlic, breadcrumbs, spices, egg and season with salt and pepper. Mix by hand until the mixture is smooth and leaves the side of the bowl. Refrigerate covered for one hour.
• When ready to cook, roll tablespoons of the mixture into balls.
• Heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat (3 minutes). Drain on paper towels.
• Add the remaining oil, if necessary, and brown the other half of the meat balls. Drain on paper towels. Set aside the meatballs while making the sauce.
• Heat the oil in a frying pan and cook the onion on medium high until translucent (about 3 minutes). Add the garlic and cook for 1 minute more.
• Increase the heat to high and add the wine. Boil for 1 minute.
• Add the chopped tomatoes, tomato paste, oregano and stock and simmer for 10 minutes. Stir in the cayenne pepper.
• Add the peas and the meat balls and simmer for 10 minutes or until the sauce is thick. Serve hot.

ALBONDIGAS

Steps:

• Start by making the meatballs. In a large bowl combine the minced beef and pork with the sweated onions, cumin, paprika, parsley, egg yolk, bread dough, salt and pepper. Mix well and shape into meatballs the size of a golf ball. Rest in the refrigerator for 30 minutes.
• To make the sauce, place a medium-sized pan on a low heat, add 4 tablespoons of the oil, chopped onions, garlic and bay leaf and cook until soft for about 10 minutes. Add the red wine, bring to the boil and reduce by half. Add the chopped tomatoes and cook on a low heat for 30 minutes. Add a pinch of sugar to balance the acidity of the tomatoes and season with salt and keep warm.
• Pre-heat your oven grill. Rub 1 tablespoon of olive oil on all the pepper halves and place under the grill until the skins are completely black all round, remove from the grill and cover with some aluminium foil and rest for 10 minutes. After this time, peel all the peppers and cut into long strips.
• Heat some oil in a large frying pan and fry the meatballs until nicely brown on all sides. Add the meatballs to the sauce and cook on a low heat without boiling for 2 minutes on each side. Add the strips of roasted peppers and serve in small dishes with grated manchego cheese melted under the grill.

ALBONDIGAS

Steps:

• In a Dutch oven, cook onion, garlic and ½ cup tomato sauce with olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.

ALBONDIGAS (SPANISH MEATBALLS)

Steps:

• Mix the mince with the egg and half the onion. Season with 1 stock cube and black pepper.
• Roll the mixture with your hands into ping pong sized balls and fry in oil until almost cooked (the meatballs can still be slightly pink in middle as they are going to simmer in the sauce). Drain all but 1tbsp oil in the pan, retaining the bit's of meat that are left in the bottom of the pan. Add the rest of the onions and some garlic and fry for a further 2 minutes - they should turn a beatiful meaty colour.
• Add the 2 tins of chopped tomatoes and a good sprinkling of mixed herbs (I used Herbs de Provence). Add in the red wine and crumble in the final stock cube, then season again if required.
• Simmer for 20 minutes so that the sauce thickens - longer if it requires it.
• Serving Suggestion - This can be served on it's own as part of a tapas meal, or you could serve these with spaghetti or some Spanish rice.