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Spanish Style Albondigas

The introduction to Spanish Style Albondigas takes you on a culinary journey back to the vibrant heart of Spain, where the discovery of this beloved dish unfolds. Albondigas, traditional Spanish meatballs, are lovingly prepared with a rich blend of beef and pork, and are simmered in a luscious sauce made from ripe plum tomatoes. This dish is celebrated not only for its robust and hearty flavors but also for the tender, melt-in-your-mouth texture of the meatballs, seasoned to perfection and embodying the generosity of Spanish cuisine. Motivated by an unforgettable encounter with Albondigas during travels in Spain, the narrator embarked on a quest to recreate the magic of this dish at home. After refining the recipe through experimentation and a deep dive into the culinary techniques that define Spanish cooking, success was achieved. Now, with great eagerness and a shared sense of culinary exploration, the narrator presents this recipe for Spanish Style Albondigas, inviting readers to experience the warmth and vibrancy of Spanish dining, encapsulating the essence of communal meals and the joy of sharing a carefully crafted dish that is a testament to Spain's rich gastronomic legacy.
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Prep Time 30 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Spanish
Servings 4 people
Calories 856 kcal

Equipment

  • 1 mixing bowl
  • 1 big saucepan
  • 1 wide skillet

Ingredients
  

  • 1 can plum tomatoes
  • 2 tablespoons olive oil
  • 1 cup white wine
  • 2 tablespoons tomato puree
  • 1/4 teaspoon coriander
  • 2 grinds black pepper
  • 2/3 pound beef
  • 1 1/2 teaspoons basil
  • 1 1/2 teaspoons oregano
  • 1/3 pound pork
  • 2 tablespoons celery
  • 1 clove garlic
  • 2 tablespoons carrot
  • 3 1/2 ounces pancetta
  • 3 tablespoons onion
  • 3 1/2 ounces white bread crumbs
  • 2 tablespoons olive oil
  • 2 tablespoons red bell pepper
  • 2 dashes Worcestershire sauce
  • Salt and pepper
  • 2 tablespoons green onion
  • 1 tablespoon fresh parsley
  • 1 clove garlic
  • 2 tablespoons fresh oregano

Instructions
 

  • In a mixing bowl, combine ground beef, pork belly, spring onions, oregano, tarragon, garlic, Balsamic vinegar, salt, and black pepper.
  • Slowly stir in the breadcrumbs until the meat mixture reaches the perfect consistency.
  • Freezer meatballs for at least 30 minutes after wrapping them in cling film.
  • In a big saucepan, steam 2 tablespoons olive oil on medium-high heat.
  • In a hot skillet, continue cooking pancetta until it is golden brown, about four minutes. Toss in the vegetables and seasoning.
  • In a wide skillet, steam 2 tablespoons of oil over medium heat.
  • 6 to 10 minutes, continue cooking meatballs in hot oil quantities until uniformly browned and heated through.
  • Transfer the meatballs softly into the boiling sauce and cook together until the meatballs are thoroughly cooked.
Keyword beef, black pepper, pork