Description
Albondigas are juicy Spanish meatballs served in a slightly spicy tomato sauce. A classic Spanish tapas dish that’s perfect for sharing.
Ingredients
Units
Scale
- 1.2 lb ground beef and pork blend
- 6 ripe tomatoes on the vine
- 2 cloves garlic
- 2 shallots
- 1 egg
- 2 tablespoons breadcrumbs
- 3 teaspoons smoked paprika
- 2 teaspoons cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Fresh Italian parsley
- Olive oil
Instructions
- Mix 1.2 lb ground beef and ground pork blend (50/50 mix) with 1 egg yolk, 1 very finely chopped shallot, 2 heaping teaspoons smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon ground cumin, 2 tablespoons breadcrumbs, and a handful of finely chopped fresh parsley. Season generously with salt and black pepper.
- Shape the mixture into small meatballs, about 1 inch in diameter (or smaller for tapas). Refrigerate briefly.
- Meanwhile, finely chop 1 shallot and 2 garlic cloves.
- Bring a pot of water to a boil and peel 6 tomatoes by submerging them in the boiling water for 1 to 2 minutes, then rinsing them under ice-cold water. The skins should come off easily. Cut the tomatoes into small cubes.
- Sauté the shallot and garlic briefly in a splash of olive oil. Add the diced tomatoes and cook briefly, stirring regularly.
- Add 1 teaspoon dried oregano, 1 teaspoon smoked paprika, and 1 scant teaspoon cayenne pepper. Simmer gently over medium-low heat until the sauce thickens slightly.
- Meanwhile, cook the meatballs in a splash of olive oil over medium heat until browned on all sides and cooked through, about 10 to 15 minutes.
- Add the meatballs to the sauce (or the sauce to the meatballs) and finish with some finely chopped fresh parsley. Serve as an appetizer with other tapas and some crusty baguette.
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Spanish