Albondigas Con Salsa De Tomate Spanish Style Meatballs Recipe

Ingredients for Albondigas Con Salsa De Tomate Spanish Style Meatballs

• 2 tablespoons olive oil
• Ground Beef
• Scallions
• Garlic Cloves
• Parmesan Cheese
• Fresh Thyme Leaves
• Salt And Pepper
• Tomatoes
• White Wine
• Fresh Rosemary
• Sugar
• Salt
• Pepper

How to Make Albondigas Con Salsa De Tomate Spanish Style Meatballs

1. In a large bowl, gently combine 1 lb ground beef (80/20 blend recommended), 1/2 cup breadcrumbs, 1/4 cup finely chopped fresh parsley, 1 clove garlic (minced), 1 large egg, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined; avoid overmixing.
2. Roll the meat mixture into 1-inch meatballs.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and cook, turning frequently, until browned on all sides (about 8-10 minutes).
4. Add 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, 1/2 cup dry red wine (optional, can substitute with chicken broth), 1 teaspoon dried oregano, 1/2 teaspoon sugar, and a pinch of red pepper flakes to the skillet. Stir to combine.
5. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
6. Garnish with fresh parsley and serve with crusty bread for dipping. ¡Buen provecho!