Albóndigas Recipe

Appetizers

1. 1

   Prep breadcrumbs

   In a small bowl, pour the breadcrumbs. Add milk and let soak for about 5 minutes until soft.

2. 2

   Make meatball mixture

   In a large bowl, combine ground beef and ground pork with finely chopped onion, minced garlic, egg, grated Parmesan, chopped parsley, salt, pepper, cumin, and soaked breadcrumbs. Mix gently with hands until just combined; avoid overworking.

3. 3

   Form meatballs

   Shape the mixture into small meatballs about 1.5 cm to 2 cm in diameter (roughly 24–30 meatballs). Place on a tray as you go.

4. 4

   Brown meatballs

   Heat olive oil in a large skillet over medium-high heat. Working in batches, brown meatballs on all sides until golden; they do not need to be cooked through. Transfer browned meatballs to a plate.

5. 5

   Make sauce

   In the same skillet, pour in tomato sauce and water. Add sugar and red pepper flakes. Bring to a simmer, stirring to loosen browned bits from the bottom.

6. 6

   Simmer meatballs in sauce

   Return browned meatballs to the sauce. Cover and simmer on low heat for 20–25 minutes, until meatballs are cooked through and sauce thickens slightly.

7. 7

   Finish and serve

   Season sauce to taste with additional salt if needed. Sprinkle chopped parsley over the meatballs. Serve hot as an appetizer with crusty bread or toothpicks.