Albondigas (large) Recipe
Make Albondigas (large) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Sauce
Method
Meatballs
- 1
Prepare breadcrumb binder
In a small bowl, soak breadcrumbs in milk for 5 minutes.
- 2
Combine meatball mixture
In a large bowl, combine ground beef, grated onion, minced garlic, chopped parsley, egg, the breadcrumb-milk mixture, salt, pepper, smoked paprika, and cumin. Mix gently until just combined; avoid overworking.
- 3
Shape meatballs
Divide mixture into 6 equal portions and roll into large meatballs; place on a tray and refrigerate 10 minutes to firm.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear meatballs on all sides until browned but not cooked through. Remove and set aside.
Sauce and simmer
- 5
- 6
Add spices and tomatoes
Stir in smoked paprika and cumin. Add crushed tomatoes, broth, wine, sugar, salt, pepper, and bay leaf. Bring to a gentle simmer.
- 7
Finish cooking
Return meatballs to the sauce. Simmer gently for 25-30 minutes, turning occasionally, until the meatballs are cooked through and the sauce thickens.
- 8
Finish and serve
Discard bay leaf. Taste and adjust seasoning. Garnish with extra parsley if desired. Serve hot with crusty bread, polenta, or rice.
