Spanish Meatballs (Albondigas) in a Rich Sofrito Sauce
Spanish meatballs (Albondigas) are delicious meaty morsels that are best when served in a rich flavorsome tomato sofrito sauce. They are ideal for party food or served as a small appetizer or tapas.
Equipment
- Large mixing bowl
- Large frying pan or skillet
- Oven (optional)
- Large baking sheet (optional)
Ingredients
For the meatballs
- ½ cup bread crumbs
- ¼ cup milk
- ½ lb. 225g lean ground beef
- ½ lb. 225g ground pork
- 1 egg
- ⅛ yellow onion diced fine
- 2 garlic cloves minced
- 2 tablespoons of finely chopped fresh parsley
- 1 tablespoon of dried oregano
- 1 teaspoon of ground cumin
- 1 teaspoon of garlic powder
- 3 tablespoons extra virgin olive oil for frying
- Salt and freshly ground black pepper to taste
For the Sofrito sauce
- 4 ripe tomatoes
- 2 yellow onions
- 3-4 garlic cloves
- 2 tablespoons of extra virgin olive oil
- ½ cup tomato paste
- 1 sprig of fresh rosemary optional
- Salt and pepper to taste
Instructions
Step 1 - Make the meatballs
- In a large mixing bowl, stir together bread crumbs and milk. Mix well and then allow the mixture to rest while you prepare other ingredients.½ cup bread crumbs, ¼ cup milk
- To the breadcrumb mixture, add ground beef and pork, egg, diced onion, garlic, parsley, oregano, and season with salt and pepper (note: we use around ½ tsp salt).½ lb. 225g lean ground beef, ½ lb. 225g ground pork, 1 egg, ⅛ yellow onion, 2 garlic cloves, 2 tablespoons of finely chopped fresh parsley, 1 tablespoon of dried oregano, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, Salt and freshly ground black pepper, 2 tablespoons of extra virgin olive oil
- Mix well until ingredients are evenly combined.3 tablespoons extra virgin olive oil, 4 ripe tomatoes, 2 yellow onions, 3-4 garlic cloves, ½ cup tomato paste, 1 sprig of fresh rosemary, Salt and pepper
- Use a tablespoon to scoop the mixture and use the palms of your hands to shape the mixture into even-sized meatballs, about 1 inch (2.5cm) each.
Step 2 - Cook meatballs
- (Note - We have included two cooking methods so choose the one that suits you best (we opted for the pan-fried method for the video).
Pan Fried Stovetop Method
- Add the olive oil to a 12-inch/30 cm non-stick skillet on medium heat.
- Cook meatballs in batches (so they aren't overcrowded) until just lightly golden brown this should take around 4 - 6 minutes.
- Once lightly browned on all sides, transfer meatballs to a plate for use later. (go to step 3)
Oven Baked Method (optional)
- Preheat oven to 200°C/400°F.
- Lightly oil a baking tray lined with foil or parchment paper.
- Place meatballs on baking sheets, leaving enough room between each (around an inch/2.5 cm is fine).
- Bake on the middle shelf of the oven for 10 minutes, remove and rotate balls, then bake for another 10 minutes or until they are browned evenly.
- Once browned, remove from oven and transfer meatballs to a plate for use later. (go to step 3)
Step 3 - Prepare Sofrito Sauce
- Add the onion and a splash of oil to a skillet on medium-high heat. Brown onion for around 5 minutes, then add garlic and cook until fragrant (about 1 minute).
- Grate the tomatoes and add to the skillet with the tomato paste and seasoning.
- Mix well and reduce heat to a simmer.
- Check the seasoning and add sprig of rosemary (if using). Add a splash of water if the sauce looks too dry.
- Simmer sauce for 15 minutes or until the sauce begins to thicken.
- Cooking note - To grate tomatoes, cut them in half, then rub the flesh along the box grater. Discard the skin.
Step 4 - Add meatballs and serve
- Remove the sprig of rosemary before adding meatballs to the sauce.
- Add meatballs to the sauce and simmer for around 5 minutes.
- Once the balls are warmed and well covered in sauce, serve and garnish with some fresh chopped parsley.