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Classic Albondigas

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Albondigas, also known as Spanish meatballs, are seared and slow cooked and then topped with a spicy tomato sauce. Coming from Angela at Spice or Die, they are wonderfully seasoned and exultingly tender. Try this meatball recipe tonight!

Notes


Check out more recipes from Angela at Spice or Die.

Ingredients

  • 1 pound ground pork
  • 1 pound ground beef
  • 3 cloves of garlic
  • 3 tablespoon flat-leaf parsley, finely chopped
  • 1 tablespoon fresh oregano
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoon salt
  • 1/4 of a large onion, finely chopped
  • 1/4 cup bread crumbs
  • 1 egg
  • 1 teaspoon worchestershire sauce
  • 2 tablespoon olive oil
  • 24 ounce jar of piquillo peppers, drained (can use roasted reds instead)
  • 1 can (16.5-ounces) stwed tomatoes
  • 2 tablespoon olive oil
  • 1 tablespoon sherry
  • salt and pepper to taste
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine

Instructions

  1. Preheat the oven to 400 degrees F.

  2. Add pork, beef, garlic, parsley, oregano, pepper, salt, onion and worchestershire sauce to a large bowl and mix well. Mix in egg and bread crumbs and set aside.

  3. Wash hands well and then wet them thoroughly. Scoop out about 2-3 heaping tablespoons into your hand and roll into a ball. Place on a plate and continue to roll meatballs.

  4. To a food processor or blender, add the piquillo peppers, the tomatoes with juice,two tbs. of olive oil and the sherry. Pulse until smooth. Taste for salt and pepper and season accordingly. Pour mixture into a dutch oven and put over medium-low heat to simmer.

  5. Heat the remaining 2 tbs. of olive oil in a skillet.

  6. In batches, brown the meatballs on all sides, making sure to sear them well. As they finish, add them to the piquillo pepper sauce.

  7. When all meatballs are browned an the skillet is still hot, carefully add the white wine to the pan. As the wine reduces, scrape up the browned bits on the bottom of the pan.

  8. Add the chicken broth and continue to reduce by half. Pour liquid into the pot with the piquillo sauce and meatballs.

  9. Cover dutch oven and place into the oven. Bake for 40 minutes, checking after a half an hour to make sure that the sauce hasn’t thickened too much. If it looks as if there is no liquid left, add a 1/2 c. of water, recover and cook for the last 15 minutes.

  10. To serve, remove albondigas to a dish and top with the piquillo pepper sauce. Sprinkle with chopped parsley and serve.

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