Albondigas Recipe
Make Albondigas Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tapas
Method
Tapas
- 1
Prepare the meat mixture
In a large bowl, combine ground beef, ground pork, breadcrumbs, parsley, onion, garlic, egg, 1 tsp salt, 0.5 tsp black pepper, 1 tsp sweet paprika, and 0.5 tsp cumin. Mix gently with your hands until just combined; avoid overmixing to keep meatballs tender. Chill the mixture for 15–20 minutes to firm up.
- 2
Form meatballs
Shape the mixture into small 1-inch (2.5 cm) meatballs and place them on a parchment-lined tray.
- 3
Brown the meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, sear the meatballs until browned on all sides, about 2–3 minutes per side. Do not cook through. Transfer browned meatballs to a plate.
- 4
Make the sauce base
In the same pan, add 1 tablespoon olive oil for the sauce if needed and sauté briefly. Deglaze with a splash of white wine, scraping up any browned bits from the pan.
- 5
Add sauce ingredients
Stir in crushed tomatoes, chicken stock, bay leaf, and 1 teaspoon sugar. Bring to a gentle simmer.
- 6
Simmer meatballs in sauce
Return the browned meatballs to the pan, nestling them in the sauce. Simmer gently for 20–25 minutes, or until the meatballs are cooked through and the sauce has thickened. Season with salt for sauce to taste and additional pepper if desired.
- 7
