Albondigas, also known as Spanish meatballs, are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even as a soup. Made with a combination of ground meat, bread crumbs, eggs, and spices, albondigas are simmered in a flavorful tomato sauce until tender and juicy. Whether you prefer them served with rice, pasta, or simply on their own, these meatballs are sure to be a hit with family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
SPANISH STYLE ALBONDIGAS IN A SUNNY MEDITERRANEAN SAUCE
The sunshine just shines on and on. A delight to the taste buds.
Provided by Anonymous
Categories Main Dish Recipes Meatball Recipes
Time 2h20m
Yield 4
Number Of Ingredients 24
Steps:
- Mix ground beef, ground pork, green onion, oregano, parsley, garlic, Worcestershire sauce, salt, and black pepper together in a bowl. Slowly add and mix breadcrumbs into meat mixture to desired consistency. Form mixture into balls, roll them in remaining bread crumbs to coat, and arrange onto a shallow tray. Cover meatballs with plastic wrap and refrigerate at least 30 minutes.
- Heat 2 tablespoons olive oil in a large pot over medium heat. Cook and stir pancetta in the hot oil until browned, about 4 minutes. Add onion and garlic to the pancetta; continue to cook and stir until fragrant, about 1 minute. Stir carrot, celery, and red bell pepper into the pancetta mixture; cook until the carrot softens slightly, about 3 minutes. Sprinkle basil, oregano, coriander, and black pepper over pancetta mixture; stir to season evenly.
- Pour wine over the pancetta mixture. Increase heat to medium-high and cook until the liquid reduces by about half.
- Quickly stir tomato puree into pancetta mixture; add chopped tomatoes. Cook and stir the mixture until the tomatoes begin to break down into a sauce, about 5 minutes. Reduce heat to low and simmer until the sauce thickens, 60 to 90 minutes.
- Heat 2 tablespoons oil in a large skillet over low heat. Cook and stir meatballs in batches in hot oil until evenly browned and cooked through, 5 to 7 minutes; drain on a plate lined with paper towel.
- Gently drop meatballs into the simmering sauce; cook together until meatballs are heated through, about 10 minutes.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 26.4 g, Cholesterol 86.9 mg, Fat 40.1 g, Fiber 3.8 g, Protein 26.4 g, SaturatedFat 11.3 g, Sodium 760.1 mg, Sugar 7.6 g
SPANISH-STYLE ALBONDIGAS IN A SUNNY MEDITERRANEAN SAUCE
A meatball dish to savor. Rich tangy meatballs in a rich savory tomato sauce. Brilliant all year round.
Provided by Anonymous
Categories World Cuisine Recipes European Spanish
Time 2h24m
Yield 6
Number Of Ingredients 24
Steps:
- Combine ground beef, ground pork, spring onions, fresh oregano, 1 clove garlic, Worcestershire sauce, parsley, salt, and black pepper in a bowl. Mix well. Add 1 1/3 cups bread crumbs gradually. Form mixture into balls.
- Place remaining 1/3 cup bread crumbs in a bowl. Dip meatballs into bread crumbs and transfer to a tray. Cover with plastic wrap and refrigerate, at least 30 minutes.
- Heat oil in a large skillet over low heat. Cook meatballs in batches, stirring and turning occasionally, until evenly brown and no longer pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into a meatball should read at least 160 degrees F (70 degrees C).
- Heat 2 tablespoons oil in a skillet. Add pancetta; fry until brown but not crisp, about 4 minutes. Add onion and the remaining garlic; cook and stir until fragrant, about 1 minute. Add red bell pepper, carrot, and celery. Fry, stirring occasionally, until softened, about 3 minutes. Add oregano, basil, coriander, and black pepper; cook and stir for 1 minute.
- Pour wine into the pancetta mixture and stir to reduce. Stir tomato puree in quickly to avoid burning. Add plum tomatoes; stir to break down. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce thickens considerably, 1 to 1 1/2 hours.
- Blend sauce using an immersion blender. Add meatballs to the sauce; cook until heated through, about 10 minutes more.
Nutrition Facts : Calories 733.9 calories, Carbohydrate 31.2 g, Cholesterol 53.1 mg, Fat 55.3 g, Fiber 3.4 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 644.5 mg, Sugar 6.5 g
ALBONDIGAS CON SALSA DE TOMATE (SPANISH STYLE MEATBALLS)
These Spanish style meatballs with tomato sauce are fabulous....can't remember where I got this recipe.
Provided by LatinaAtHeart
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine meatball ingredients in a bowl.
- Shape mixture into balls.
- Cook in 2 tbspns olive oil, turning frequently.
- Add sauce ingredients to pan.
- Cover and cook gently, about 15 minutes; until tomatoes are pulpy and meatballs are cooked through.
Nutrition Facts : Calories 369.2, Fat 25.5, SaturatedFat 8.5, Cholesterol 81.5, Sodium 162.3, Carbohydrate 7.7, Fiber 2.2, Sugar 3.3, Protein 24.6
ALBONDIGAS SPANISH STYLE
SPANISH TAPAS RECIPE: The original Albondiga recipe was Moorish in origin. Now offered throughout Spain, every tapas bar varies the recipe to suit the local tastes.
Provided by Member 610488
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a large bowl, combine the pork, veal, garlic, breadcrumbs, spices, egg and season with salt and pepper. Mix by hand until the mixture is smooth and leaves the side of the bowl. Refrigerate covered for one hour.
- When ready to cook, roll tablespoons of the mixture into balls.
- Heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat (3 minutes). Drain on paper towels.
- Add the remaining oil, if necessary, and brown the other half of the meat balls. Drain on paper towels. Set aside the meatballs while making the sauce.
- Heat the oil in a frying pan and cook the onion on medium high until translucent (about 3 minutes). Add the garlic and cook for 1 minute more.
- Increase the heat to high and add the wine. Boil for 1 minute.
- Add the chopped tomatoes, tomato paste, oregano and stock and simmer for 10 minutes. Stir in the cayenne pepper.
- Add the peas and the meat balls and simmer for 10 minutes or until the sauce is thick. Serve hot.
Tips:
- Use a variety of meats to create complex flavors. Ground beef, pork, and lamb are all popular choices, but you could also use veal, turkey, or chicken.
- Don't overmix the meatball mixture. Overmixing will make the meatballs tough. Mix just until the ingredients are combined.
- Use a large spoon or ice cream scoop to shape the meatballs. This will help to ensure that they are all uniform in size and shape.
- Lightly brown the meatballs in a skillet before adding them to the soup. This will help to develop their flavor and prevent them from falling apart.
- Simmer the soup for at least 30 minutes to allow the flavors to meld.
- Serve the soup with a variety of toppings, such as chopped fresh parsley, grated Parmesan cheese, or a dollop of sour cream.
Conclusion:
- Use a variety of meats to create complex flavors. Ground beef, pork, and lamb are all popular choices, but you could also use veal, turkey, or chicken.
- Don't overmix the meatball mixture. Overmixing will make the meatballs tough. Mix just until the ingredients are combined.
- Use a large spoon or ice cream scoop to shape the meatballs. This will help to ensure that they are all uniform in size and shape.
- Lightly brown the meatballs in a skillet before adding them to the soup. This will help to develop their flavor and prevent them from falling apart.
- Simmer the soup for at least 30 minutes to allow the flavors to meld.
- Serve the soup with a variety of toppings, such as chopped fresh parsley, grated Parmesan cheese, or a dollop of sour cream.
Conclusion:
Albondigas soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a relatively easy soup to make, making it a great option for busy weeknights. With a few simple tips, you can make albondigas soup that is sure to impress your family and friends.
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