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Albóndigas en Salsa Española

Serves 4 to 6 Entree meat

Albóndigas en Salsa Española

Albóndigas en Salsa Española is a staple of Spanish home kitchens, a dish that thrives on repetition rather than written instruction. In Spain, these meatballs are a comforting fixture at the family table, effortlessly bridging the gap between a casual weeknight meal and a hearty weekend lunch. The recipe is often passed down through generations, echoing the flavors of countless home-cooked meals.

These albóndigas should be tender yet robust, with a balance of pork and beef that speaks to the soul of Spanish comfort food. The sauce, enriched with dry white wine and beef broth, carries the warmth of sweet pimentón and garlic, creating a deeply savory and aromatic experience. This is not a dish that demands ceremony but rather one that invites you to savor its simplicity.

Ingredients

  • 500 gground pork
  • 300 gground beef
  • 100 gday-old bread — soaked in milk
  • 1egg
  • 3 clovesgarlic — minced
  • 3 tbspflat-leaf parsley — chopped
  • 1onion — finely chopped
  • 1carrot — finely diced
  • 150 mldry white wine
  • 400 mlbeef broth
  • 1 tspsweet pimentón
  • 2 tbspall-purpose flour
  • 5 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. In a large mixing bowl, combine 500 g ground pork, 300 g ground beef, 100 g day-old bread (crumbled), 1 egg, 2 cloves minced garlic, 2 tbsp chopped flat-leaf parsley, and a pinch of fine sea salt and black pepper. Mix thoroughly with your hands until the ingredients are well incorporated and the mixture holds together.
  2. Shape the meat mixture into small balls, about the size of a walnut. Heat 3 tbsp extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat. Brown the meatballs in batches, ensuring they develop a deep golden crust on all sides. Remove the browned meatballs and set aside, leaving the oil in the pan.
  3. In the same skillet, reduce the heat to medium and add 1 finely chopped onion and 1 diced carrot. Cook until the vegetables are soft and the onion becomes translucent, about 5 minutes. Add 1 clove minced garlic and cook for another minute until fragrant.
  4. Remove the skillet from the heat and stir in 1 tsp sweet pimentón. This prevents the pimentón from burning and turning bitter, allowing it to infuse the vegetables with its smoky aroma.
  5. Return the skillet to the heat and pour in 150 ml dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes until it reduces slightly, then add 400 ml beef broth.
  6. Return the meatballs to the skillet, ensuring they are submerged in the liquid. Bring the mixture to a gentle simmer, cover, and cook for about 30 minutes, or until the meatballs are tender and easily pierced with a fork.
  7. Once cooked, remove the skillet from the heat and let it rest for a few minutes. Skim off any excess fat from the surface of the sauce. Taste and adjust the seasoning with fine sea salt and black pepper as needed.
  8. Serve the albóndigas with crusty bread or boiled potatoes to soak up the rich sauce. Garnish with the remaining 1 tbsp chopped flat-leaf parsley for a fresh finish.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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