Name: Albóndigas en Salsa
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 300 g ground beef (cold); 200 g Ground pork (cold); 60 g Breadcrumbs (plain); 80 ml milk (at room temperature); 3 cloves Garlic (finely minced); 15 g Flat-leaf parsley (finely chopped); 1 egg Egg (beaten); 3 tbsp Olive oil (divided); 1 onion yellow onion (finely diced); 2 tsp smoked paprika (divided); 400 g crushed tomatoes (canned); 1 tbsp sherry vinegar (plain); 250 ml chicken stock (low-sodium); 1 tsp Salt (divided); 1/2 tsp Black pepper (freshly ground)

Sposób przygotowania

Combine the breadcrumbs and milk in a large bowl and let them stand for 5 minutes until softened. Add the beef, pork, half of the garlic, parsley, egg, 1 teaspoon of salt, 1/2 teaspoon of paprika, and the black pepper. Mix just until evenly combined; do not compact the meat.

With lightly oiled hands, shape the mixture into 16 meatballs, each about 4 cm wide. Set them on a plate while the sauce ingredients are prepared.

Heat 2 tablespoons of the olive oil in a wide, heavy saucepan over medium-high heat. Brown the meatballs in two batches for 6 to 8 minutes per batch, turning them until deeply golden on several sides. They need not be cooked through yet; transfer them to a plate.

Reduce the heat to medium and add the remaining olive oil. Sauté the onion with a pinch of the remaining salt for 7 to 9 minutes, stirring often, until soft and lightly golden. Add the remaining garlic and paprika and cook for 30 seconds, just until fragrant.

Stir in the crushed tomatoes, stock, and sherry vinegar, scraping up the browned bits from the pan. Bring the sauce to a gentle boil, then reduce the heat and simmer uncovered for 10 minutes until slightly thickened.

Return the meatballs and any collected juices to the sauce. Cover and simmer gently for 18 to 20 minutes, turning the meatballs once, until the sauce coats a spoon and the centers reach 74°C/165°F.

Albóndigas simmering in a glossy tomato and paprika sauce

Obraz wygenerowany przez AI

Taste the sauce and adjust the salt or vinegar if needed. Rest the meatballs in the covered pan for 5 minutes, then spoon them onto warm plates with plenty of sauce and serve.

Spanish meatballs served in paprika tomato sauce with bread

Obraz wygenerowany przez AI

Dlaczego ten przepis się sprawdza

A beef-and-pork blend gives the meatballs both savory depth and tenderness, while soaking the breadcrumbs prevents a dense texture. Paprika, sherry vinegar, and slow-simmered onion give the tomato sauce the balanced sweet, smoky, and bright character of a Spanish home-style classic.

Przechowywanie i odgrzewanie

Jak przechowywać

Refrigerate cooled meatballs and sauce in an airtight container for up to 3 days. Freeze for up to 2 months; thaw overnight in the refrigerator.

Jak odgrzewać

Reheat gently in a covered saucepan over medium-low heat until the sauce is steaming and the meatballs reach 74°C/165°F internally, adding a splash of water if needed.