Albondigas Recipe
Tender homemade Spanish meatballs made with ground meat, chorizo, fresh breadcrumbs, garlic, and sweet paprika, simmered in a rich tomato sauce with red wine and cinnamon.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 45 meatballs
- Category: Dinner
- Method: Stovetop
- Cuisine: Spanish
Ingredients
1.6 lbs (750g) ground lamb, beef, or pork
1 cup (50g) fresh breadcrumbs
3 oz (85g) chorizo, casing removed and cubed
2 shallots, peeled and roughly chopped
2 large garlic cloves
1 large egg
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/4 teaspoon ground black pepper
2 tablespoons olive oil, for frying
2 tablespoons olive oil, for the sauce
4 garlic cloves, minced
2 bay leaves
1 tablespoon sugar
1 teaspoon sweet paprika
1/2 cup (120ml) red wine, such as Rioja
1 small cinnamon stick
28 oz (800g) canned chopped tomatoes
1/2 cup (120ml) beef stock
Salt and pepper, to taste
Fresh chopped flat-leaf parsley, to serve
Instructions
1. Blitz two slices of sandwich bread in a mini food processor to make fresh breadcrumbs. Transfer to a bowl.
2. Pulse the chorizo, shallots, and garlic in the same processor until finely minced.
3. Combine the ground meat, breadcrumbs, chorizo mixture, and egg in a large bowl.
4. Add salt, garlic powder, paprika, and black pepper. Mix until fully incorporated.
5. Roll the mixture into small meatballs using about 1/2 tablespoon per ball. Makes about 45 meatballs.
6. Heat olive oil in a large nonstick skillet over medium heat.
7. Fry the meatballs in batches, turning to brown all sides. Do not overcrowd the pan.
8. Transfer the browned meatballs to a plate.
9. In the same pan, add more oil if needed. Sauté garlic and bay leaves over low heat for 3–4 minutes.
10. Add sugar, paprika, red wine, and cinnamon stick. Increase heat and simmer for about 5 minutes.
11. Add chopped tomatoes and beef stock. Bring to a simmer, reduce heat, and cook for 15 minutes.
12. Return the meatballs to the pan and gently stir to coat them with the sauce.
13. Simmer for 20 minutes, until the meatballs are cooked through and the sauce has thickened.
14. Discard the bay leaves and cinnamon stick.
15. Season with salt and pepper to taste.
16. Garnish with fresh chopped flat-leaf parsley and serve.
Notes
Use ground lamb, beef, or pork for the meatballs.
Brown the meatballs in batches to develop a golden crust.
The meatballs finish cooking in the tomato sauce.
Serve with fresh parsley and bread.