Name: Spanish Meatballs (Albóndigas con tomate)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 1 lb (450g) ground beef or a mix of beef and pork; 1 lb (450g) ground beef or a mix of beef and pork; 1/4 cup milk; 1 egg; 2 garlic cloves, minced; 1 teaspoon paprika; 1 teaspoon cumin; Salt and pepper to taste; Olive oil for frying; 1 can (14 oz or 400g) crushed tomatoes; 1 onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon sugar (to balance acidity); 1/2 teaspoon smoked paprika; 1 bay leaf; Olive oil; Salt and pepper to taste

AuthorJulia ForesekCategoryAppetizers & Starters, SpanishDifficultyBeginner

Yields4 Servings

Prep Time20 minsCook Time40 minsTotal Time1 hr

For the Meatballs:

1 lb (450g) ground beef or a mix of beef and pork

1/4 cup milk

1 egg

2 garlic cloves, minced

1 teaspoon paprika

1 teaspoon cumin

Salt and pepper to taste

Olive oil for frying

For the Tomato Sauce:

1 can (14 oz or 400g) crushed tomatoes

1 onion, finely chopped

2 garlic cloves, minced

1 teaspoon sugar (to balance acidity)

1/2 teaspoon smoked paprika

1 bay leaf

Olive oil

Salt and pepper to taste

Make the Meatballs:

In a bowl, soak the breadcrumbs in milk until absorbed. Mix in the ground meat, egg, minced garlic, paprika, cumin, salt, and pepper. Combine well.
Form the mixture into small, round meatballs.

Brown the Meatballs:

Heat olive oil in a skillet and brown the meatballs on all sides. Set aside on a plate.

Prepare the Tomato Sauce:

In the same skillet, add a bit more olive oil if needed, and sauté the onion until translucent. Add the minced garlic and cook for another minute.
Stir in the crushed tomatoes, sugar, smoked paprika, and bay leaf. Season with salt and pepper.

Simmer the Meatballs in Sauce:

Add the meatballs back to the skillet with the sauce. Cover and simmer over low heat for about 30 minutes, stirring occasionally.

Serve:

Check seasoning and remove the bay leaf before serving. Garnish with fresh parsley if desired.

Ingredients

For the Meatballs:

1 lb (450g) ground beef or a mix of beef and pork

1/4 cup milk

1 egg

2 garlic cloves, minced

1 teaspoon paprika

1 teaspoon cumin

Salt and pepper to taste

Olive oil for frying

For the Tomato Sauce:

1 can (14 oz or 400g) crushed tomatoes

1 onion, finely chopped

2 garlic cloves, minced

1 teaspoon sugar (to balance acidity)

1/2 teaspoon smoked paprika

1 bay leaf

Olive oil

Salt and pepper to taste

Directions

Make the Meatballs:

In a bowl, soak the breadcrumbs in milk until absorbed. Mix in the ground meat, egg, minced garlic, paprika, cumin, salt, and pepper. Combine well.
Form the mixture into small, round meatballs.

Brown the Meatballs:

Heat olive oil in a skillet and brown the meatballs on all sides. Set aside on a plate.

Prepare the Tomato Sauce:

Simmer the Meatballs in Sauce:

Add the meatballs back to the skillet with the sauce. Cover and simmer over low heat for about 30 minutes, stirring occasionally.

Serve:

Check seasoning and remove the bay leaf before serving. Garnish with fresh parsley if desired.

Spanish Meatballs (Albóndigas con tomate)

Ingredients Directions

Visited 7 times, 1 visit(s) today