Albondigas (Spanish Meatballs)

Ingredients

For the Meatballs:

• 1 pound (450g) ground beef (or a mix of beef and pork)
• 1/2 cup (60g) breadcrumbs
• 1/4 cup (60ml) milk
• 1 egg
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1/4 cup (15g) fresh parsley, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying)

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz or 400g) crushed tomatoes
• 1/2 cup (120ml) chicken or beef broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 cup (15g) fresh parsley, chopped (for garnish)

Instructions

1. Prepare the meatballs:

• In a large bowl, combine the breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk.
• Add the ground meat, egg, minced garlic, chopped onion, chopped parsley, ground cumin, smoked paprika, salt, and pepper to the breadcrumb mixture. Mix until everything is well combined.
• Form the mixture into small meatballs, about 1 inch (2.5 cm) in diameter.

1. Cook the meatballs:

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pan.
• Fry the meatballs until they are browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set them aside on a plate.

1. Prepare the tomato sauce:

• In the same skillet, add 2 tablespoons of olive oil. Add the chopped onion and cook until softened, about 5 minutes.
• Add the minced garlic and cook for another 1-2 minutes, until fragrant.
• Stir in the crushed tomatoes, chicken or beef broth, smoked paprika, ground cumin, bay leaf, salt, and pepper. Bring the sauce to a simmer.

1. Simmer the meatballs in the sauce:

• Return the browned meatballs to the skillet, nestling them into the tomato sauce. Cover and simmer over low heat for 20-25 minutes, until the meatballs are cooked through and the flavors have melded together.

1. Serve:

• Remove the bay leaf from the sauce. Garnish the meatballs with fresh parsley.
• Serve the albondigas hot, either as an appetizer with crusty bread or as a main course with rice, pasta, or potatoes.

Enjoy your delicious Albondigas (Spanish Meatballs) with rich tomato sauce!