Albondigas R Recipe

Mix meatball base

In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan, chopped parsley, milk, egg, minced garlic, dried oregano, salt, and pepper. Mix with hands or a spoon until just combined; avoid overmixing to keep meatballs tender.

Shape the mixture into small 1-inch meatballs (about 24 pieces) and place on a parchment-lined tray.

Refrigerate the formed meatballs for 15 minutes to help them hold shape during browning.

Cook aromatics

Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Add minced garlic and sauté for another 30 seconds.

Stir in crushed tomatoes, tomato sauce, sugar, dried oregano, salt, and pepper. Bring to a gentle simmer and cook for 10-15 minutes to meld flavors; add water if the sauce is too thick.

Taste and adjust seasoning with more salt or a pinch more sugar if needed.

In a separate skillet, brown the meatballs in a little olive oil (in batches) until lightly browned on all sides. They do not need to be fully cooked through at this stage.

Return browned meatballs to the simmering sauce. Cover and simmer gently for 20-25 minutes, until meatballs are cooked through and sauce has thickened slightly.

Taste and adjust seasoning as needed.

Spoon albondigas with sauce into a serving dish. Serve warm with toothpicks as an appetizer; garnish with extra chopped parsley if desired.