Albondigas Spanish Style Recipe

Ingredients for Albondigas Spanish Style

• Ground Pork
• Ground Veal
• Garlic Cloves
• Dry Breadcrumbs
• Coriander
• Nutmeg
• Cumin
• Cinnamon
• 1 large egg
• Olive oil, as needed (approx. 4 tbsp)
• 1 medium onion, chopped
• Dry White Wine
• 1 (28-ounce) can crushed tomatoes
• Tomato Puree
• Chicken Stock
• Dried Oregano
• Cayenne Pepper
• Frozen Peas

How to Make Albondigas Spanish Style

1. In a large bowl, combine 1 lb ground pork, 1/2 lb ground veal, 4 cloves minced garlic, 1/2 cup breadcrumbs, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 large egg, and season generously with salt and pepper.
2. Gently mix with your hands until the mixture is well combined and slightly sticky.
3. Cover the bowl and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to meld.
4. Roll the meat mixture into 1-inch meatballs.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown half of the meatballs, ensuring not to overcrowd the pan. This may take a few batches.
6. Remove the browned meatballs and set aside on a paper towel-lined plate.
7. Add another 1 tbsp olive oil to the skillet (if needed) and brown the remaining meatballs.
8. Set aside the browned meatballs.
9. In the same skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium onion, chopped, and cook until softened and translucent (about 5 minutes).
10. Add 2 cloves minced garlic and cook for 1 minute more.
11. Increase heat to high, pour in 1/2 cup dry Spanish red wine (like Rioja), and boil for 1 minute to cook off the alcohol.
12. Add 1 (28-ounce) can crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, and 1 cup chicken or beef stock. Bring to a simmer and cook for 10 minutes.
13. Stir in 1/4 tsp cayenne pepper (or more, to taste).
14. Gently add the browned meatballs and 1/2 cup frozen peas to the sauce. Simmer for 10-15 minutes, or until the sauce has thickened and the meatballs are cooked through.
15. Serve hot, garnished with fresh parsley (optional).