Ingredients for Bikers Spanish Meatballs Albondigas
- 1 lb ground beef
- 1 cup chopped onion
- garlic cloves
- dried parsley
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 1/2 cup chopped carrots
- 4 cloves minced garlic
- 1 tablespoon paprika
- 1/4 teaspoon saffron threads
- salt to taste
- 1/2 lb ground pork
- 1/2 cup chopped fresh parsley
- 1 1/4 cups (300ml) water or beef broth
- pepper to taste
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How to Make Bikers Spanish Meatballs Albondigas
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 lb ground beef, 1/2 lb ground pork, 1/2 cup finely chopped onion, 2 cloves minced garlic, 1/4 cup chopped fresh parsley, and 1/2 cup breadcrumbs.
- Gently mix with your hands until just combined. Add 1 large beaten egg and mix until evenly distributed. Do not overmix.
- Shape the mixture into 1-inch meatballs.
- Place meatballs on a baking sheet lined with parchment paper. Lightly coat with 2 tablespoons of flour.
- In a large oven-safe skillet, heat 2 tablespoons olive oil over medium-high heat. Brown meatballs in batches, about 3-4 minutes per side, ensuring not to overcrowd the pan. Set aside browned meatballs.
- In the same skillet, sauté 1/2 cup chopped carrots, 1/2 cup chopped onion, and 2 cloves minced garlic until softened, about 5 minutes.
- Stir in 1 tablespoon paprika, a pinch of saffron threads (about 1/4 teaspoon), and 1/4 cup chopped fresh parsley.
- Pour in 1 1/4 cups (300ml) water or beef broth. Bring to a simmer.
- Return the browned meatballs to the skillet. Season with salt and pepper to taste.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
- Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
196 g
Sugar
8g
Fat
2082g
Carbs
2g
