Albondigas Receta (Spanish Meatballs)

partiesdinner

Apr 6

One of the things I’ve been thinking about over my last week living in Barcelona is how can I bring the flavors I’ve grown to love home in a user-friendly way. Perhaps it’s my Eastern European roots talking, but the addition of sweet or smoked paprika into basically every dish has been something I’ve warmly welcomed. This recipe is an example of the many glorious paprika-infused dishes I've enjoyed in Barcelona. Although not originally from this region, these little meatballs have weaseled their way onto many a tapas menu (tapas are also not from this region), and they’re delicious! Unlike Italian meatballs, they are generally small, smoky, and usually onion-less. Like Italian meatballs, they’re soft and comforting, and most importantly, laden with garlic. And they hold onto my strong belief that breadcrumbs never belong in meatballs. Bread or bust!

Another thing that I love about this dish is they’re perfect for batch cooking. Double the recipe and eat em over the week, or freeze half for a week when you’re feeling lazy.

This recipe is sponsored by OXO, they are hands down my favorite small kitchen appliance and tool company. I’m so honored to get to work with them. If you’re in the market for any new tools, I highly recommend you click on the links below and get cooking. You can also find a recipe video for this on my Instagram.

INGREDIENTS:

Meatballs:

2 cups any kind of white bread, crusts removed and torn into small pieces
½ cup milk
2 cloves garlic, minced
½ pound ground pork
½ pound ground beef (the fattier the better)
½ teaspoon smoked paprika
1 egg
1 teaspoon sea salt
¼ teaspoon black pepper
¼ cup fresh parsley, finely chopped
1 tablespoon olive oil

Sauce:

2 cloves of garlic, thinly sliced
½ teaspoon sea salt
¼ teaspoon paprika
1 cup full-bodied red wine (I used Tempranillo… when in Spain)
6 roma tomatoes, chopped (about 4 cups)
1 teaspoon white wine vinegarr

LET’S COOK:

In a small bowl combine the bread and the milk.
In a large mixing bowl drop in the garlic, ground pork, ground beef, paprika, egg, salt, pepper, and parsley.
Use a spatula, or spoon, to vigorously stir the bread until it becomes a paste.
Grab a plate or sheet pan, and place it next to the large mixing bowl.
Add the bread to the large mixing bowl and mix with your hands until everything is evenly incorporated.
Use your hands to form small meatballs, we’re talking a little smaller than a golf ball, and place them on a plate or sheet pan as you finish each one.
Once all the meatballs are ready, heat your largest pan over medium-high heat with the olive oil and sear them on all sides, about 5 minutes. Remove the seared meatballs and set them aside.
Add into the pan the sliced garlic, ½ teaspoon sea salt, ¼ teaspoon paprika, and the wine. Reduce heat to medium and cook until the wine is reduced by about half, 5 minutes.
Toss in the tomatoes, stir and cook until they’re jammy and the sauce is thick and deep red, 15-20 minutes.
Return the meatballs to the pan and stir every few minutes to make sure all sides get their chance in the sauce, cook until the internal temperature is 145°F degrees, around 10 minutes. Enjoy!!