Main Course

Albondigas en Salsa

Name: Albondigas en Salsa
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 250 g ground pork; 250 g ground beef; 50 g bread crumb; 60 ml milk; 1 pcs egg beaten; 2 clove garlic minced; 2 tbsp fresh parsley chopped; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 0.25 cup all-purpose flour; 3 tbsp olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 1 pcs red bell pepper diced; 400 g crushed tomato canned; 250 ml chicken broth; 120 ml dry white wine; 1 pcs bay leaf; 1 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 1 tbsp fresh parsley chopped, for garnish (optional)

These Spanish-style meatballs are simmered in a rich, flavorful tomato sauce. Perfect as a main course with rice or bread, or as a hearty tapa. The meatballs are tender and the sauce is deeply savory.

An original recipe by Forkin

Total time: 1 hr 15 min
Serves: 4
Difficulty: Medium
Per serving: 598 kcal

Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meatballs

250 gground pork
250 gground beef
50 gbread crumb
60 mlmilk
1 pcsegg, beaten
2 clovegarlic, minced
2 tbspfresh parsley, chopped
0.5 tspsalt
0.25 tspblack pepper, freshly ground
0.25 cupall-purpose flour

sauce

3 tbspolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
1 pcsred bell pepper, diced
400 gcrushed tomato, canned
250 mlchicken broth
120 mldry white wine
1 pcsbay leaf
1 tspsmoked paprika
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

1 tbspfresh parsley, chopped, for garnish(optional)

Equipment

large skillet · large bowl · dutch oven

The method

Step by step

1
In a large bowl, combine the ground pork, ground beef, bread crumb, milk, egg, minced garlic (for meatballs), chopped fresh parsley (for meatballs), salt (for meatballs), and black pepper (for meatballs).
About 5 min
Cook’s note: Do not overmix the meatball mixture, as this can make the meatballs tough.
2
Roll the mixture into small, golf-ball-sized meatballs.
About 10 min
Cook’s note: Wet your hands slightly to prevent the meat mixture from sticking.
3
Lightly dust the meatballs with all-purpose flour, shaking off any excess.
About 5 min
Cook’s note: The flour helps to create a nice crust and also thickens the sauce.
4
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
About 1 min
5
Brown the meatballs in batches on all sides until golden. Remove them from the pan and set aside.
About 10 min
Cook’s note: Do not cook them through, just brown the exterior.
6
Add the chopped yellow onion and diced red bell pepper to the same pan, adding a little more olive oil if needed.
7
Sauté until the onion is softened and translucent, about 5-7 minutes.
About 7 min
8
Stir in the minced garlic (for sauce) and smoked paprika, and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
9
Pour in the dry white wine and scrape up any browned bits from the bottom of the pan.
About 2 min
10
Add the crushed tomato, chicken broth, bay leaf, salt (for sauce), and black pepper (for sauce).
About 1 min
11
Bring the sauce to a simmer, then return the browned meatballs to the pan.
About 2 min
12
Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
About 30 min
Cook’s note: Stir occasionally to prevent sticking.
13
Remove the bay leaf before serving.
14
Garnish with fresh parsley if desired and serve hot.

Per serving

Nutrition

53%Score

Calories: 597.6kcal
Protein: 28.9g
Carbs: 29.3g
Fat: 38.6g
Fibre: 4.2g
Sugar: 8.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover albondigas in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.