Albondigas (Spanish Meatballs)

 

Ingredients:

For the Albondigas:

• 1 pound ground beef
• 1/2 pound ground pork
• 1 cup breadcrumbs
• 1/2 cup milk
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped parsley

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 (28-ounce) can crushed tomatoes
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions:

1. Combine meat mixture: In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, garlic, paprika, salt, and pepper. Mix well.
2. Shape meatballs: Shape meat mixture into small meatballs.
3. Brown meatballs: Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides. Remove from skillet and set aside.
4. Sauté vegetables: In the same skillet, sauté onion, carrots, and garlic until softened.
5. Make sauce: Add crushed tomatoes, garlic, oregano, red pepper flakes, salt, and pepper to the skillet. Simmer for 15-20 minutes.
6. Combine meatballs and sauce: Return meatballs to the skillet and simmer in the sauce until cooked through (about 15-20 minutes).
7. Serve: Serve albondigas hot, garnished with parsley.

Tips:

• For a richer flavor, consider adding a splash of red wine or a pinch of ground cumin to the tomato sauce.
• Serve albondigas with rice, pasta, or crusty bread.
• To make ahead, cook albondigas and store in the refrigerator for up to 3 days. Reheat in the sauce before serving.

Enjoy your delicious Spanish meatballs!