Spanish albondigas
Spanish albondigas are small meatballs simmered in a rich tomato sauce with garlic and smoked paprika. The bread crumb soaked in milk preserve the meat's juiciness, while final cooking in the sauce ensures they are fully cooked.
Additional 15 min — resting and preparation
How to make it
Prepared 0 of 6 steps
Soak the bread
Soak the bread crumb in milk for 5 minutes, then mash them into a soft paste. Finely chop the garlic and parsley, and finely dice the onion. Set aside half of the garlic for the sauce and some parsley for serving.
Mix and chill the meat
Combine both types of mince with soaked bread crumb, egg, half the garlic, most of the parsley, 5g salt, and pepper. Mix until evenly combined without overworking it, then chill in the refrigerator for 15 minutes.
Form and brown
With damp hands, shape about 25 evenly sized meatballs and lightly coat in flour. Fry in 30 ml oil in batches for 4–5 minutes per batch, turning to brown all over. Transfer to a plate; the centres may still be raw.
Prepare the aromatic sauce
In a wide pan, heat remaining 15ml of oil. Sauté the onion for 7-8 minutes until soft. Add the remaining garlic and smoked paprika for 30 seconds. Pour in the wine, bring to a boil for 2 minutes, then add the tomatoes, broth, and remaining 4g salt.
Simmer the meatballs
Bring the sauce to a gentle boil, gently lower in the balls and simmer under an open lid for 18-22 minutes. Turn occasionally with a spoon without breaking them. The center of the largest ball should reach 71°C.
Thicken and serve
If the sauce is too thin, simmer uncovered for the last 3-5 minutes; if it’s already thick, do not reduce further. Serve the albondigas with the tomato sauce, sprinkle with reserved parsley and serve without an unaccounted-for garnish.
Little hint
A fine, uniform shape helps the balls cook evenly at the same time, and a fried surface keeps them whole during simmering. Do not check doneness by color alone: measure the internal temperature of the largest ball.
Frequently asked questions
What should I watch out for when cooking?
A fine, uniform shape helps the balls cook evenly at the same time, and a fried surface keeps them whole during simmering. Do not check doneness by color alone: measure the internal temperature of the largest ball.
How should I prepare the ingredients?
Soak the bread crumb in milk for 5 minutes, then mash them into a soft paste. Finely chop the garlic and parsley, and finely dice the onion. Set aside half of the garlic for the sauce and some parsley for serving.
