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Albóndigas Recipe

Spanish · Main course · 55 min total

Albóndigas are Spanish-style meatballs simmered in a rich tomato and smoked paprika sauce. This recipe yields tender, flavorful meatballs perfect as a tapa or main course.

Ingredients

• 1 lb ground beef (80/20)
• 1/4 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 1 can (14 oz) crushed tomatoes
• 1 cup beef broth
• 1 tsp smoked paprika
• 1 bay leaf

Instructions

1. In a large bowl, combine breadcrumbs and milk; let sit 5 minutes. Add ground beef, pork, egg, garlic, parsley, salt, pepper, and cumin. Mix gently until just combined.
2. Shape mixture into 1.5-inch meatballs (about 20).
3. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, turning to brown all sides, about 5 minutes per batch. Transfer to a plate.
4. In the same skillet, add onion and cook until softened, about 5 minutes. Stir in crushed tomatoes, beef broth, smoked paprika, and bay leaf. Bring to a simmer.
5. Return meatballs to the skillet. Cover and simmer over low heat for 20 minutes, until meatballs are cooked through and sauce has thickened.
6. Remove bay leaf. Adjust seasoning with salt and pepper. Serve hot.

Tips

• For a lighter version, use all ground turkey or chicken.
• Serve with crusty bread or over rice to soak up the sauce.
• Meatballs can be made ahead and reheated gently.

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