Albondigas (Spanish meatballs)

Based on 3 ratings

Diana

Community Member

Difficulty

Medium 👍
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g ground beef
egg
15 g breadcrumbs
¼ tsp ground nutmeg
1 pinch ground cinnamon
½ clove garlic
salt
pepper
15 g flour
olive oil (for frying)
½ onion
½ red bell pepper
½ clove garlic
25 ml dry red wine
240 g canned crushed tomatoes
½ tbsp sugar
½ tbsp tomato paste
¼ tsp chili powder
½ tbsp parsley

Utensils

  • bowl
  • garlic press
  • frying pan
  • cutting board
  • knife
  • Step 1/6

    For the meatballs, combine ground beef, egg, breadcrumbs, nutmeg, and cinnamon in a bowl. Press garlic into the mixture and season with salt and pepper.
    • 250 g ground beef
    • egg
    • 15 g breadcrumbs
    • ¼ tsp ground nutmeg
    • 1 pinch ground cinnamon
    • ½ clove garlic
    • salt
    • pepper
    • bowl
    • garlic press

    For the meatballs, combine ground beef, egg, breadcrumbs, nutmeg, and cinnamon in a bowl. Press garlic into the mixture and season with salt and pepper.

  • Step 2/6

    Shape the mixture into walnut-sized meatballs and roll them in flour.
    • 15 g flour

    Shape the mixture into walnut-sized meatballs and roll them in flour.

  • Step 3/6

    Heat olive oil in a frying pan over medium heat. Fry the meatballs for approx. 5 min., or until golden brown from all sides. Take the meatballs out of the pan and set them aside, but don't rinse out the pan.
    • olive oil (for frying)
    • frying pan

    Heat olive oil in a frying pan over medium heat. Fry the meatballs for approx. 5 min., or until golden brown from all sides. Take the meatballs out of the pan and set them aside, but don't rinse out the pan.

  • Step 4/6

    Finely chop onion, garlic, and bell pepper. Sauté them in the same pan until translucent, approx. 5 – 8 min.
    • ½ clove garlic
    • ½ onion
    • ½ red bell pepper
    • cutting board
    • knife

    Finely chop onion, garlic, and bell pepper. Sauté them in the same pan until translucent, approx. 5 – 8 min.

  • Step 5/6

    Add tomato paste and sugar into the pan and keep sautéing, approx. 2 min. Deglaze with red wine. Add crushed tomatoes and simmer for approx. 7 – 10 min. Season to taste with salt, pepper, and chili powder.
    • 25 ml dry red wine
    • 240 g canned crushed tomatoes
    • ½ tbsp sugar
    • ½ tbsp tomato paste
    • ¼ tsp chili powder

    Add tomato paste and sugar into the pan and keep sautéing, approx. 2 min. Deglaze with red wine. Add crushed tomatoes and simmer for approx. 7 – 10 min. Season to taste with salt, pepper, and chili powder.

  • Step 6/6

    Add the meatballs into the sauce and let them simmer over low heat for approx. 20 min. Garnish with chopped parsley and serve (it looks really nice served in the pan!). Enjoy!
    • ½ tbsp parsley

    Add the meatballs into the sauce and let them simmer over low heat for approx. 20 min. Garnish with chopped parsley and serve (it looks really nice served in the pan!). Enjoy!

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