Albondigas - Spanish Meatballs

 Albondigas are my favourite meatball with sauce.  Served as a tapas, as a main course, snacks, etc.  They are easy to prepare and delicious.

For The Meatballs

1 ½ Tbsp olive oil, divided
½ onion, minced
2 cloves garlic, crushed


1 c fresh white bread, torn into small pieces (I have used other kinds of bread)
¼ c beef stock 
1kg ground beef
1 egg
2 Tbsp grated Manchego cheese, or Pecorino
1 Tbsp parsley
½ tsp salt
¼ tsp ground black pepper

For The Sauce

1 tsp olive oil (if needed)
1 onion, minced
2 c crushed tomatoes
½ c red wine (pinot noir, cabernet sauvignon, or merlot)
¼ c beef stock (we prefer low sodium)
1 tsp paprika
½ tsp salt

Instructions

For The Meatballs

In a small sauté pan, heat ½ Tbsp oil over medium heat. Add the onion and garlic. Sauté until softened, 3-5 minutes. Set aside to cool.
Place the torn bread in a small bowl and pour the stock over it. Let the bread soak up the stock for 2-3 minutes.
In a medium bowl, combine the  ground beef, egg, grated cheese, parsley, salt, and pepper. Add the cooled onion mixture and soaked bread. Using a large fork or your hands, mix the ingredients until evenly combined.
Roll the meat mixture into 1 inch balls and add them to the baking sheet.  Bake at 350ºF for 10+ minutes.  

 

For The Sauce

Once all your meatballs have been browned, add a little oil to the sauté pan, if needed. Heat the oil over medium high heat and add the minced onion for the sauce. Sauté the onion until softened, 3-5 minutes.
Add the crushed tomatoes, beef stock, wine, paprika, and salt. Mix well and bring the sauce to a simmer. 

Add the meatballs and reduce the heat to medium low. Simmer the meatballs and sauce for 20 minutes, until the meatballs are cooked and the sauce is thick.
Serve the meatballs with crusty bread and a glass of red wine. 

 Enjoy!