Recipe For Albondigas Spanish Meatballs

Spanish Meatballs (like those in Madrid tapas bars)

WEBMar 9, 2021 · Step 4: In a large, non-stick skillet brown the meatballs on all sides in hot olive oil in two batches, placing both batches of browned …

1. Add breadcrumbs, milk, and finely chopped onion to a large bowl; stir until well combined and let stand 5 minutes.
2. To breadcrumb mixture, add pork, beef, eggs, salt, pepper, nutmeg and parsley. Knead mixture gently until thoroughly combined (do not overwork or your meatballs will be tough). Cover and refrigerate while you make the sauce (about 40 minutes).
3. Meanwhile, in a medium saucepan heat 1 tablespoon of the olive oil over medium heat until hot. Add onion and carrot; cook and stir until softened and starting to brown, 5-7 minutes. Add paprika, tomatoes plus 1/4 cup of their juice and brandy. Increase heat to high; cook and stir 1 minute, or until reduced slightly. Stir in wine and chicken stock and bring to boil; reduce heat to medium-low. Partially cover and simmer 30 minutes, stirring occasionally. Season with salt to taste.
4. Puree half of the sauce in a standard blender and return to saucepan. Or puree half of the sauce right in the saucepan with an immersion blender. Place over low heat to keep warm while you prepare the meatballs. (Add chicken stock as needed if sauce is getting too thick.)

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Spanish Meatballs (Albondigas Recipe) Platings

WEBApr 27, 2023 · Instructions. Preheat oven to 400 degrees. Stir together corn chips and milk in a large bowl; let stand about 5 minutes or until chips …

1. Preheat oven to 400 degrees.
2. Stir together corn chips and milk in a large bowl; let stand about 5 minutes or until chips soften. Stir in onion, garlic, cilantro, cumin, eggs, salt and pepper. Fold in beef. Shape into 1 1/2-inch meatballs (about 2 tablespoonfuls each). Evenly space meatballs on a cookie rack set in a deep sided baking sheet or on a broiler pan.
3. Bake 10 to 12 minutes or until browned. Transfer meatballs to a large skillet or Dutch oven; add enchilada sauce. Bring to a boil over high heat. Reduce heat to medium, and simmer, covered, for 15-20 minutes or until meatballs are cooked through. Remove from heat, sprinkle on cheddar cheese, cover pan, and let stand for 5 minutes before serving.
4. Serve meatballs with tortillas and desired toppings.

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