Spanish Style Albondigas in a Sunny Mediterranean Sauce
Forget going out to eat or ordering takeout every time you crave European food. Try making Spanish Style Albondigas in a Sunny Mediterranean Sauce at home. For $3.73 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This sauce has 754 calories, 30g of protein, and 49g of fat per serving. This recipe serves 4. This recipe is liked by 37 foodies and cooks. Head to the store and pick up pancetta, tomato puree, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes. It is brought to you by Allrecipes. It is a good option if you're following a dairy free diet. With a spoonacular score of 85%, this dish is outstanding. Albondigas (Tapas Spanish Meatballs), Sunny's Grilled Shrimp with Sunny's 1-2-3 BBQ Sauce, and Spanish Style Lamb Meatballs with Spicy Tomato Sauce are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 80 minutes
Ingredients:
3 1/2 ounces fresh white bread crumbs
1 (28 ounce) can Italian plum tomatoes, chopped
2 tablespoons minced carrot
2 tablespoons minced celery
1 1/2 teaspoons dried basil
1 tablespoon minced fresh flat-leaf parsley
1 clove garlic, minced
2 tablespoons minced green onion
2/3 pound ground beef
1/4 teaspoon ground coriander
2 grinds ground black pepper
salt and ground black pepper to taste
1/3 pound ground pork
2 tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil, or as needed
3 tablespoons minced onion
1 1/2 teaspoons dried oregano
2 tablespoons minced fresh oregano
3 1/2 ounces pancetta, chopped
2 tablespoons minced red bell pepper
2 tablespoons tomato puree
1 cup white wine
2 dashes Worcestershire sauce, or to taste
Equipment:
plastic wrap
bowl
pot
paper towels
frying pan
Cooking instruction summary:
Mix ground beef, ground pork, green onion, oregano, parsley, garlic, Worcestershire sauce, salt, and black pepper together in a bowl. Slowly add and mix breadcrumbs into meat mixture to desired consistency. Form mixture into balls, roll them in remaining bread crumbs to coat, and arrange onto a shallow tray. Cover meatballs with plastic wrap and refrigerate at least 30 minutes. Heat 2 tablespoons olive oil in a large pot over medium heat. Cook and stir pancetta in the hot oil until browned, about 4 minutes. Add onion and garlic to the pancetta; continue to cook and stir until fragrant, about 1 minute. Stir carrot, celery, and red bell pepper into the pancetta mixture; cook until the carrot softens slightly, about 3 minutes. Sprinkle basil, oregano, coriander, and black pepper over pancetta mixture; stir to season evenly. Pour wine over the pancetta mixture. Increase heat to medium-high and cook until the liquid reduces by about half. Quickly stir tomato puree into pancetta mixture; add chopped tomatoes. Cook and stir the mixture until the tomatoes begin to break down into a sauce, about 5 minutes. Reduce heat to low and simmer until the sauce thickens, 60 to 90 minutes. Heat 2 tablespoons oil in a large skillet over low heat. Cook and stir meatballs in batches in hot oil until evenly browned and cooked through, 5 to 7 minutes; drain on a plate lined with paper towel. Gently drop meatballs into the simmering sauce; cook together until meatballs are heated through, about 10 minutes.
Step by step:
1. Mix ground beef, ground pork, green onion, oregano, parsley, garlic, Worcestershire sauce, salt, and black pepper together in a bowl. Slowly add and mix breadcrumbs into meat mixture to desired consistency. Form mixture into balls, roll them in remaining bread crumbs to coat, and arrange onto a shallow tray. Cover meatballs with plastic wrap and refrigerate at least 30 minutes.
2. Heat 2 tablespoons olive oil in a large pot over medium heat. Cook and stir pancetta in the hot oil until browned, about 4 minutes.
3. Add onion and garlic to the pancetta; continue to cook and stir until fragrant, about 1 minute. Stir carrot, celery, and red bell pepper into the pancetta mixture; cook until the carrot softens slightly, about 3 minutes. Sprinkle basil, oregano, coriander, and black pepper over pancetta mixture; stir to season evenly.
4. Pour wine over the pancetta mixture. Increase heat to medium-high and cook until the liquid reduces by about half.
5. Quickly stir tomato puree into pancetta mixture; add chopped tomatoes. Cook and stir the mixture until the tomatoes begin to break down into a sauce, about 5 minutes. Reduce heat to low and simmer until the sauce thickens, 60 to 90 minutes.
6. Heat 2 tablespoons oil in a large skillet over low heat. Cook and stir meatballs in batches in hot oil until evenly browned and cooked through, 5 to 7 minutes; drain on a plate lined with paper towel.
7. Gently drop meatballs into the simmering sauce; cook together until meatballs are heated through, about 10 minutes.
Nutrition Information:
covered percent of daily need
