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A Classic Dish Found Throughout Spain
Spanish Albondigas, also known as meatballs, is a classic dish that can be found throughout Spain. These meatballs are typically made with ground beef, pork, or a combination of both, and are flavoured with a variety of spices and herbs.
Easy to Make
To create the perfect Spanish Albondigas, start by combining the meat with breadcrumbs, egg, garlic, and parsley. Mix everything until it forms a smooth mixture. Then, shape the mixture into small balls and set them aside.
Making the Albondigas
Next, heat a large frying pan over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add the meatballs to the pan and cook them for about 5 minutes, or until they are browned on all sides. Then, remove the meatballs from the pan and set them aside.
In the same pan, add diced onions, minced garlic, and sliced bell peppers. Cook these ingredients until they are soft and fragrant. Then, add canned tomatoes, tomato paste, and beef broth to the pan. Stir everything together until it forms a smooth sauce.
Serving the Albondigas
Return the meatballs to the pan and let them simmer in the sauce for about 10-15 minutes, or until they are fully cooked. Serve the Spanish Albondigas hot, garnished with fresh parsley, and accompanied by crusty bread or rice.
Spanish Albondigas is a comforting and flavourful dish that is perfect for any occasion. They are easy to make and can be enjoyed by the whole family.
How to Make the Spanish Albondigas
Ingredients:
For the albondigas:
500g pork mince 500g beef mince 1 medium onion, finely chopped and sweated for 5 minutes in pan with 1 tbsp of olive oil 1 tablespoon sweet Spanish paprika 1 tablespoon ground cumin 2 tablespoons fresh flat-leaf parsley, finely chopped 1 egg yolk 1 small piece of bread dough, soaked in milk Salt and pepper to taste Olive oil for frying Manchego cheese to grate
For The Sauce:
1 large onion, peeled and finely chopped 1 garlic clove, peeled and finely chopped 1 bay leaf 5 tbsp of olive oil 100ml rioja red wine1kg ripe plum tomatoes, roughly chopped Pinch of caster sugar Salt and pepper taste 1 large red pepper, cut in half lengthways, core and seeds removed
Method:
- 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 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 low heat for 30 minutes. Add a pinch of sugar to balance the acidity of the tomatoes season with salt and keep warm.
- Preheat 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 around, remove from the grill cover with some aluminum 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.
