Recipe Background
Albondigas blend rich meatballs and savory sauce for a satisfying meal.
Albondigas offer a warm embrace of flavor, wrapped in a savory, home-cooked allure. The combination of ground beef and pork brings richness to these meatballs, while the finely chopped garlic ensures a depth that lingers lovingly on the palate. As they brown in the skillet, their aroma fills the kitchen, teasing you with promises of a hearty, satisfying meal. It's essential to allow the breadcrumbs and milk to mingle for a few minutes—this ensures the meatballs stay tender and moist.
A robust tomato sauce provides the perfect backdrop, with hints of paprika and wine elevating the dish to new heights. The sauce thickens as it simmers, melding the sweet acidity of tomatoes with the aromatic vegetables. When the meatballs and sauce come together, the result is a comforting blend of textures and flavors. Each bite delivers a delightful mingling of soft meat and slightly tangy tomato, complemented by a whisper of fresh parsley.
Sharing a plate of these albondigas is an invitation to slow down and savor, making it an ideal dish for gatherings or a leisurely meal at home. As you serve these saucy delights, you also share a moment of culinary tradition and a touch of joy over simple yet deeply satisfying food.
Ingredients
- 1/2 cup breadcrumbs
- 2 tablespoons milk
- 1 pound ground beef
- 1/2 pound ground pork
- 2 eggs
- 6 cloves garlic finely chopped, divided
- 1 teaspoon salt plus more, to taste
- 1/2 teaspoon black pepper plus more, to taste
- 3 1/2 teaspoons sweet paprika divided
- 1/4 cup parsley chopped, plus more, to taste, for garnish
- 5 tablespoons olive oil divided
- 1 small yellow or white onion finely chopped
- 1/2 cup carrot grated
- 1 (28-ounce) can whole tomatoes drained
- 1 cup white wine
- 1/2 cup chicken stock
- all-purpose flour to taste
Directions
- In a large bowl, add the breadcrumbs and the milk and stir until well-combined.
- Let the breadcrumb mixture stand for 5 minutes.
- Add the ground beef, the ground pork, the eggs, 2 of the chopped garlic cloves, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, 1 1/2 teaspoons of the sweet paprika, and 1/4 cup of the parsley to the breadcrumb mixture and knead the mixture gently until thoroughly combined.
- Roll the meat mixture into 1 1/4-inch meatballs and transfer the meatballs to a baking sheet.
- Cover the baking sheet with plastic wrap and refrigerate the meatballs until ready to cook.
- In a saucepan or a Dutch oven over medium-high heat, add 3 tablespoons of the olive oil.
- Add the onions, the carrots, and the remaining chopped garlic cloves to the saucepan and cook, while stirring, until the onions start to caramelize, about 15 minutes.
- In a bowl, add the whole tomatoes and using a fork, mash them into a purée.
- Add the tomato purée, the remaining sweet paprika, the extra salt, and the extra pepper to the pot and cook, stirring occasionally, until the liquid starts to evaporate, about 10 minutes.
- Add the wine and the chicken stock and stir to combine.
- Bring the tomato mixture to a boil.
- Reduce the heat to medium-low.
- Simmer the tomato mixture, while stirring occasionally, until it thickens slightly and the flavors meld together, about 20-30 minutes.
- Taste the tomato mixture and add the extra salt and the extra pepper, as needed.
- While the tomato mixture is simmering, in a large, nonstick skillet over medium-high heat, add the remaining olive oil.
- Unwrap the meatballs and gently roll them in the flour, shaking off any excess.
- Add the flour-coated meatballs to the hot oil and cook them on all sides until browned, about 5-8 minutes. Repeat until all of the meatballs are browned.
- Transfer the meatballs to a plate to rest at room temperature until the tomato mixture is ready.
- Once the tomato mixture is ready, add the meatballs and gently stir to combine and thoroughly coat the meatballs.
- Simmer until the meatballs are cooked through, reaching an internal temperature of at least 155 degrees F, about 15 minutes.
- Transfer the meatballs to a serving dish.
- Serve garnished with the extra parsley.
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