Spanish-Style Albondigas in a Sunny Mediterranean Sauce recipe

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Ingredients

¾ pound ground beef
¼ pound ground pork
2 tablespoons chopped spring onions
2 tablespoons chopped fresh oregano
1 clove garlic, finely chopped
1 tablespoon Worcestershire sauce, or to taste
1 tablespoon chopped fresh flat-leaf parsley
salt and ground black pepper to taste
1 ⅔ cups fresh, white bread crumbs, divided
extra-virgin olive oil for frying
2 tablespoons extra-virgin olive oil
½ cup pancetta, chopped
3 tablespoons finely chopped onion
1 clove garlic, finely chopped
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped carrot
2 tablespoons finely chopped celery
1 ½ teaspoons dried oregano
1 ½ teaspoons dried basil
¼ teaspoon ground coriander
¼ teaspoon freshly ground black pepper, or to taste
1 cup white wine
2 tablespoons tomato puree
2 (14 ounce) cans Italian plum tomatoes, chopped

Nutrition Info

733.9 calories
carbohydrate: 31.2 g
cholesterol: 53.1 mg
fat: 55.3 g
fiber: 3.4 g
protein: 20.3 g
saturatedFat: 10.6 g
servingSize: -
sodium: 644.5 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine ground beef, ground pork, spring onions, fresh oregano, 1 clove garlic, Worcestershire sauce, parsley, salt, and black pepper in a bowl. Mix well. Add 1 1/3 cups bread crumbs gradually. Form mixture into balls.

  2. Place remaining 1/3 cup bread crumbs in a bowl. Dip meatballs into bread crumbs and transfer to a tray. Cover with plastic wrap and refrigerate, at least 30 minutes.

  3. Heat oil in a large skillet over low heat. Cook meatballs in batches, stirring and turning occasionally, until evenly brown and no longer pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into a meatball should read at least 160 degrees F (70 degrees C).

  4. Heat 2 tablespoons oil in a skillet. Add pancetta, fry until brown but not crisp, about 4 minutes. Add onion and the remaining garlic, cook and stir until fragrant, about 1 minute. Add red bell pepper, carrot, and celery. Fry, stirring occasionally, until softened, about 3 minutes. Add oregano, basil, coriander, and black pepper, cook and stir for 1 minute.

  5. Pour wine into the pancetta mixture and stir to reduce. Stir tomato puree in quickly to avoid burning. Add plum tomatoes, stir to break down. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce thickens considerably, 1 to 1 1/2 hours.

  6. Blend sauce using an immersion blender. Add meatballs to the sauce, cook until heated through, about 10 minutes more.

Recipe Yield

24 meatballs

Recipe Note

A meatball dish to savor. Rich tangy meatballs in a rich savory tomato sauce. Brilliant all year round.

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