Andrei Jach

December 20, 2021

Albondingas (Spanish meatballs)

These albondigas are made with beef and pork mince and served in a quick, rich tomato sauce. Bite sized, full of flavour and the perfect addition to your Spanish Christmas table.

INGREDIENTS

Units: Metric | Imperial(US)
  • 1 lb. 1 lb. (500 g) ground beef
  • 1 lb. (500 g) 1 lb. (500 g) ground pork
  • 1/2 1/2cup dried bread crumbs
  • 24 24medium-large shrimp in the shell with heads intact
  • 3 3eggs
  • 4 4garlic cloves, minced
  • 1 tbs. plus1 tsp. 1 tbs. plus1 tsp.smoked paprika
  • Salt and freshly ground pepper
  • 2 tbs. 2 tbs.olive oil
  • 1 1yellow onion, finely chopped
  • 1 tsp 1 tspanchovy paste
  • 1 tsp. 1 tsp.sugar
  • 1/4 cup 1/4 cup sherry vinegar
  • 1 1can crushed tomatoes

METHOD

1
Preheat an oven to 350°F (180°C).
2
In a large bowl combine the beef, pork, bread crumbs, eggs, parsley, half of the garlic and 1 tsp. of the paprika. Season with salt and pepper. Using your hands, mix gently but thoroughly. Form the mixture into meatballs about 1 1/2 inches (4 cm) in diameter.
3
In a large pan over medium-high heat, warm the olive oil.
4
Working in batches to avoid crowding, sear the meatballs, turning occasionally, until lightly browned on all sides, about 3 minutes per batch. Gently transfer the meatballs to a platter and set aside.
5
Add the remaining 1 tbs. olive oil to the pan. When the oil is hot, add the onion and sauté until translucent, 3 to 5 minutes. Add the garlic and cook 30 seconds more. Stir in the remaining 1 tbs. paprika, the anchovy paste and sugar. Add the vinegar to deglaze the pan.
6
Stir and scrape up the browned bits from the pan bottom. Add the tomatoes and bring to the boil.
7
Return the meatballs to the pan with the tomato sauce. Transfer the pan to the oven and cook, uncovered, until the meatballs are firm and cooked through – 45 to 50 minutes. Garnish with parsley and serve immediately.

Wine Match

Gran Reserva

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