Albondigas en Salsa
These Spanish-style meatballs are simmered in a rich, flavorful tomato sauce. Perfect as a main course with rice or bread, or as a hearty tapa. The meatballs are tender and the sauce is deeply savory.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 598 kcal
Allergen information: may contain eggs, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
meatballs
- 250 gground pork
- 250 gground beef
- 50 gbread crumb
- 60 mlmilk
- 1 pcsegg, beaten
- 2 clovegarlic, minced
- 2 tbspfresh parsley, chopped
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 0.25 cupall-purpose flour
sauce
- 3 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 1 pcsred bell pepper, diced
- 400 gcrushed tomato, canned
- 250 mlchicken broth
- 120 mldry white wine
- 1 pcsbay leaf
- 1 tspsmoked paprika
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 1 tbspfresh parsley, chopped, for garnish(optional)
Equipment
large skillet · large bowl · dutch oven
The method
Step by step
- 1
In a large bowl, combine the ground pork, ground beef, bread crumb, milk, egg, minced garlic (for meatballs), chopped fresh parsley (for meatballs), salt (for meatballs), and black pepper (for meatballs).
About 5 min
Cook’s note: Do not overmix the meatball mixture, as this can make the meatballs tough.
- 2
Roll the mixture into small, golf-ball-sized meatballs.
About 10 min
Cook’s note: Wet your hands slightly to prevent the meat mixture from sticking.
- 3
Lightly dust the meatballs with all-purpose flour, shaking off any excess.
About 5 min
Cook’s note: The flour helps to create a nice crust and also thickens the sauce.
- 4
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
About 1 min
- 5
Brown the meatballs in batches on all sides until golden. Remove them from the pan and set aside.
About 10 min
Cook’s note: Do not cook them through, just brown the exterior.
- 6
Add the chopped yellow onion and diced red bell pepper to the same pan, adding a little more olive oil if needed.
- 7
Sauté until the onion is softened and translucent, about 5-7 minutes.
About 7 min
- 8
Stir in the minced garlic (for sauce) and smoked paprika, and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 9
Pour in the dry white wine and scrape up any browned bits from the bottom of the pan.
About 2 min
- 10
Add the crushed tomato, chicken broth, bay leaf, salt (for sauce), and black pepper (for sauce).
About 1 min
- 11
Bring the sauce to a simmer, then return the browned meatballs to the pan.
About 2 min
- 12
Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
About 30 min
Cook’s note: Stir occasionally to prevent sticking.
- 13
Remove the bay leaf before serving.
- 14
Garnish with fresh parsley if desired and serve hot.
Per serving
Nutrition
- Calories
- 597.6kcal
- Protein
- 28.9g
- Carbs
- 29.3g
- Fat
- 38.6g
- Fibre
- 4.2g
- Sugar
- 8.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover albondigas in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
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