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.
- 1 lb. (500 g) ground beef
- 1 lb. (500 g) ground pork
- 1/2 cup dried bread crumbs
- 3 eggs
- 1 tbs. chopped fresh flat-leaf parsley
- 4 garlic cloves, minced
- 1 tbs. plus1 tsp. smoked paprika
- Salt and freshly ground pepper
- 2 tbs. olive oil
- 1 yellow onion, finely chopped
- 1 tsp. anchovy paste
- 1 tsp. sugar
- 1/4 cup sherry vinegar
- 1 can crushed tomatoes
- Preheat an oven to 350°F (180°C).
- 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.
- In a large pan over medium-high heat, warm the olive oil.
- 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.
- 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.
- Stir and scrape up the browned bits from the pan bottom. Add the tomatoes and bring to the boil.
- 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.