Traditional Albondigas

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.

• Prep time: 25 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 665
• Protein: 21 g
• Carbs: 34 g
• Fat: 47 g

Ingredients

• 500 g Pork and beef stuffing ( room temperature )
• 50 g White bread ( crumb only )
• 50 ml Whole milk
• 1 piece Egg ( beaten )
• 2 piece Garlic ( chopped )
• 10 g Flat-leaf parsley ( chopped )
• 1 piece Onion ( finely diced )
• 4 piece Round tomato ( finely diced )
• 100 ml Dry white wine
• 50 g Wheat flour ( for coating )
• 3 tbsp Extra virgin olive oil
• 1 tsp Sweet paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the bread

   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. Mixing the meat

   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. Searing the meatballs

   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. Making the sauce

   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. Final simmering

   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.

Chef's tips

• 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.

Storage

Keep for up to 3 days in the refrigerator in an airtight container. The flavors develop even more the next day.