Traditional Albondigas
Ingredients
- 500 gPork and beef stuffing (room temperature)
- 50 gWhite bread (crumb only)
- 50 mlWhole milk
- 1 pcEgg (beaten)
- 2 pcGarlic (chopped)
- 10 gFlat-leaf parsley (chopped)
- 1 pcOnion (finely diced)
- 4 pcRound tomato (finely diced)
- 100 mlDry white wine
- 50 gWheat flour (for coating)
- 3 tbspExtra virgin olive oil
- 1 tspSweet paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Meatballs seared until golden then simmered in a smooth tomato sauce scented with paprika. The meat remains juicy and falls apart effortlessly with a fork.
- 1
Tear the white bread into small pieces in a bowl and pour the milk over it. Let it soak until the bread is completely softened.
- 2
Finely chop the garlic and flat parsley. In a large bowl, mix the pork and beef stuffing with the egg, squeezed bread, garlic, and parsley. The mixture should be homogeneous and soft to the touch.
- 3
Form walnut-sized balls. Roll them in wheat flour. In a pan with olive oil, sear the meatballs over high heat until a brown, crispy crust forms. Remove and set aside.
- 4
In the same pan, sauté the chopped onion. Deglaze with dry white wine, scraping up the juices. Add the finely diced tomatoes and sweet paprika. Let it reduce over medium heat.
- 5
Put the meatballs back into the sauce. Cover and simmer over low heat. The sauce should thicken until it coats the spoon and the meatballs are tender inside.
Frequently asked questions
How do you get this dish right?
- Don't compress the meatballs too much when shaping them, otherwise they will be dense and tough after cooking.
- The sauce should be thick and glossy; if it reduces too much, add a small splash of water or broth.
How long does this dish keep?
Keep for up to 3 days in the refrigerator in an airtight container. The flavors develop even more the next day.
