Albóndigas (Spanish Meatballs)
Spanish
Lunch
Difficulty
Easy 👌
Total
1h 5m
Prep
20m
Cook/Bake
45m
Servings
6
These juicy Spanish meatballs are first seared to develop their flavor, then finished in an aromatic white wine and saffron broth. Serve tapa-style with more small bites to share, or make into a meal with rice or your favorite grain.
🧺Ingredients
1x
3 slice
white bread
crusts removed (about 2 ounces)
½ cup
milk
1 ½ lb
ground beef
1
yellow onion
grated
2
garlic cloves
minced
1
egg
¼ cup
chopped fresh parsley
1 tsp
kosher salt
Freshly ground black pepper
All purpose flour
for coating
¼ cup
extra virgin olive oil
1
yellow onion
finely chopped
4
garlic cloves
minced
1 cup
canned crushed tomatoes or grated fresh tomatoes
½ tsp
salt
¼ cup
fresh parsley
1 tbsp
roasted unsalted almonds
1 pinch
saffron
½ cup
white wine
1 cup
chicken stock
🍳Instructions
Soak the bread in milk for 5 minutes and stir to form a paste.
Add beef, onion, garlic, egg, parsley, salt, and pepper to the bread mixture and mix gently by hand.
Roll the mixture into golf ball-sized meatballs.
Coat the meatballs in flour.
Heat olive oil in a skillet and fry the meatballs until browned, about 10 minutes. Drain on paper towels.
Retain 2 tablespoons of fat in the pan, removing large black bits.
Sauté onions until caramelized, then add garlic and sauté for 1 minute.
Add tomatoes and salt, cook until reduced, about 5 minutes.
Pulse parsley, almonds, and saffron in a processor to make picada.
Add wine and chicken stock to the pan, nestle in meatballs, and add picada. Simmer for 5 to 10 minutes.
Serve meatballs as a tapa with crusty bread or over rice.
🍴Equipment
Large mixing bowl
Skillet
Cookie scoop or tablespoon
Baking sheet
Food processor
Paper towels