Spicy Spanish Meatballs
Spicy Spanish Meatballs, known as "Albóndigas" in Spain, offer a taste of Spanish cuisine's fiery spirit and rich traditions. This delicacy combines quality beef, breadcrumbs for tenderness, and a harmonious tomato sauce enriched with herbs and spices, yielding bold yet balanced flavors. Each bite delivers warmth that mirrors the passion of its Mediterranean origins. After being inspired by a culinary journey in Spain, I crafted a recipe that captures the authentic taste and comfort of the original dish. With enthusiasm, I share this Spicy Spanish Meatballs recipe, inviting others to explore the multifaceted flavors of Spain and to bring a piece of its revered food culture to their tables.
Equipment
- 1 large skillet
- 1 serving bowl
Ingredients
Spanish Meatballs
- 2 1/2 teaspoon smoked
- paprika
- 1/4 cup olive oil
- 2 clove garlic
- 1 egg yolk
- 2 tablespoon milk
- 500 grams beef
- 1/2 cup breadcrumbs
Smoked Paprika Tomato Sauce
- 1/2 teaspoon smoked
- paprika
- 500 grams tomatoes
- 3 cloves garlic
- 1 bay leaf
- 1 onion
- 1 tablespoon olive oil
Instructions
- Soak the breadcrumbs in dairy for five minutes before pressing out any remaining water.
- Add salt and pepper to taste.
- Make 12 balls out of the flour mix and place them on a table to work with.
- In a large skillet, heat the oil over medium heat.
- Heat the meatballs for four minutes, rotating once or until golden brown.
- Heat for about four minutes with the spray of excess oil, onions, ginger, and bay leaf.
- Wait for another minute till the paprika is aromatic.
- Transfer the meatballs to the bowl after stirring in the tomatoes.
- Transfer to a serving bowl and serve right away.