Albondigas (small) Recipe

Tapas

1. 1

   Prepare the meat mixture

   In a large bowl, combine the ground beef and ground pork until just blended. Avoid overmixing to keep meatballs tender.

2. 2

   Moisten breadcrumbs

   Stir breadcrumbs into the meat along with the milk; let sit for a minute or two to absorb.

3. 3

   Add aromatics and spices

   Add onion (yellow, finely chopped), minced garlic, parsley, smoked paprika, ground cumin, salt, and black pepper. Mix until evenly distributed.

4. 4

   Bind with egg

   Whisk in the egg and fold it into the meat mixture until well combined.

5. 5

   Chill the mixture

   Cover and refrigerate the mixture for 20 minutes to firm up for easier shaping.

6. 6

   Shape meatballs

   With damp hands, roll the mixture into small meatballs about 1 inch in diameter and place on a tray.

7. 7

   Brown the meatballs

   Heat olive oil in a heavy skillet over medium-high heat. Brown the meatballs in batches on all sides; they should be nicely caramelized but not cooked through.

8. 8

   Make the sauce base

   In the same skillet, add crushed tomatoes, beef stock, and sugar. Bring to a simmer, scraping up browned bits from the bottom.

9. 9

   Simmer the meatballs in sauce

   Return the browned meatballs to the sauce. Simmer gently for 15–20 minutes, until meat is cooked through and sauce thickens. Taste and season with more salt if needed.

10. 10

    Finish and serve

    Check seasoning, ladle into small tapas bowls or plates, and garnish with extra parsley if desired. Serve hot with toothpicks.