Spanish Meatballs (Albondigas)
Juicy, tanned and plump meatballs, soak up a smoked paprika, bell pepper and tomato sauce, with briny greens olives bobbing alongside too.
Servings: 6 people
Ingredients
- 500g/1lb ground beef 5% or 10% fat content
- 500g/1lb ground pork 5% or 10% fat content
- 75g / 3/4 cup breadcrumbs or oatmeal (porridge oats)
- 1 egg
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp This is an affiliate link.smoked Spanish paprika
- 1 tsp salt
- 10g / 1/3 cup parsley chopped
For the sauce
- 1-2 tsp This is an affiliate link.olive oil
- 1 onion chopped
- 4 cloves garlic sliced
- 1 red pepper (red bell pepper in the US) sliced
- 1/2 tsp Spanish smoked paprika
- 2-3 sprigs fresh thyme or 1 tsp dried thyme
- 400g / 14 oz This is an affiliate link.canned chopped tomatoes
- 125ml / 1/2 cup water
- 1 tbsp red wine vinegar
- Salt to taste
- 90g / 1/2 cup green olives or black olives of any kind
- 2-3 sprigs flat leaf parsley chopped
Instructions
- In a large bowl combine beef and pork, an egg, breadcrumbs (or oats), garlic powder, onion powder, smoked Spanish paprika and salt, mix well and shape into large meatballs. You should get 15 meatballs.
- Preheat the oven to 180C/350F. Heat the olive oil in a large pan, which could be used in the oven later, and brown the meatballs over high heat until golden but not cooked all the way through. (If you cook them till done, they will dry out in the oven later.) Remove to a separate plate.
- To the same pan add the chopped onion, sliced red peppers, sliced or pressed garlic and cook over low heat for 5 minutes. Add the smoked paprika and thyme (leaves only) and cook for 5 minutes longer.
- Pour in canned chopped tomatoes, water, red wine vinegar and a pinch of salt, turn the heat up and bring to a boil, then turn the heat down and stir in the olives.
- Next put the meatballs on top of the sauce, put the pan in the preheated oven and bake uncovered for 30-35 minutes. Sprinkle with chopped parsley and serve over rice or potatoes.
Notes
- Roll those meatballs fat to keep them moist. I use an ice-cream scoop to make them uniform in size and shape, so they look good and cook evenly.
- Browning the meatballs is a crucial step. It flavours the oil for the sauce, seals in moisture and slightly caramelises the outside.
- Traditionally, the albondigas sauce is smooth. I like mine chunky. I’ve also thrown in a handful of green olives for a salty bolt.
- To stretch the dish and add extra protein, I sometimes throw in a can of butter beans or chickpeas.
Nutrition
Calories: 383kcal | Carbohydrates: 17g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1322mg | Potassium: 842mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1264IU | Vitamin C: 37mg | Calcium: 95mg | Iron: 6mg