Best 4 Spanish Style Albondigas In A Sunny Mediterranean Sauce Recipes
Indulge in the delectable flavors of Spanish-style Albondigas, a traditional dish that captures the essence of Mediterranean cuisine. These tender and juicy meatballs, simmered in a vibrant and aromatic sauce, transport taste buds to the sun-kissed shores of Spain.
Dive into the savory goodness of Albondigas en Salsa de Tomate, a classic version where meatballs bask in a rich tomato sauce, infused with garlic, onion, and aromatic herbs. Discover the vibrant Albondigas en Salsa Verde, where meatballs are enveloped in a vibrant green sauce, made with fresh parsley, cilantro, and tangy capers. For a delightful twist, explore Albondigas en Salsa de Azafrán, where saffron lends its golden hue and distinct flavor to the sauce, creating a dish fit for a fiesta.
Each recipe in this article offers a unique journey through Spanish culinary traditions, promising an explosion of flavors and a taste of the Mediterranean. Prepare to tantalize your palate and embark on a culinary adventure with these Spanish-style Albondigas recipes.
ALBONDIGAS
Authentic albondigas are a quick and popular tapas dish that can also work well as a mid-week meal for all the family served with rice or pasta. My albondigas recipe is made from minced beef and pork blended with fried onions, cumin and smokey paprika and shaped into large Spanish meatballs that are slowly cooked in a rich tomato sauce made with roasted red peppers and Rioja wine.
Provided by Javier De La Hormaza
Categories Spanish Meat Recipes, Tapas Recipes
Yield 6 people
Number Of Ingredients 20
Steps:
- Start by making the meatballs. In a large bowl combine the minced beef and pork with the sweated onions, cumin, paprika, parsley, egg yolk, bread dough, salt and pepper. Mix well and shape into meatballs the size of a golf ball. Rest in the refrigerator for 30 minutes.
- To make the sauce, place a medium-sized pan on a low heat, add 4 tablespoons of the oil, chopped onions, garlic and bay leaf and cook until soft for about 10 minutes. Add the red wine, bring to the boil and reduce by half. Add the chopped tomatoes and cook on a low heat for 30 minutes. Add a pinch of sugar to balance the acidity of the tomatoes and season with salt and keep warm.
- Pre-heat your oven grill. Rub 1 tablespoon of olive oil on all the pepper halves and place under the grill until the skins are completely black all round, remove from the grill and cover with some aluminium foil and rest for 10 minutes. After this time, peel all the peppers and cut into long strips.
- Heat some oil in a large frying pan and fry the meatballs until nicely brown on all sides. Add the meatballs to the sauce and cook on a low heat without boiling for 2 minutes on each side. Add the strips of roasted peppers and serve in small dishes with grated manchego cheese melted under the grill.
SPANISH STYLE ALBONDIGAS IN A SUNNY MEDITERRANEAN SAUCE
The sunshine just shines on and on. A delight to the taste buds.
Provided by Allrecipes Member
Categories Meatballs
Time 2h20m
Yield 4
Number Of Ingredients 24
Steps:
- 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.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 26.4 g, Cholesterol 86.9 mg, Fat 40.1 g, Fiber 3.8 g, Protein 26.4 g, SaturatedFat 11.3 g, Sodium 760.1 mg, Sugar 7.6 g
SPANISH STYLE ALBONDIGAS IN A SUNNY MEDITERRANEAN SAUCE
The sunshine just shines on and on. A delight to the taste buds.
Provided by Allrecipes Member
Categories Meatballs
Time 2h20m
Yield 4
Number Of Ingredients 24
Steps:
- 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.
Nutrition Facts : Calories 615.1 calories, Carbohydrate 26.4 g, Cholesterol 86.9 mg, Fat 40.1 g, Fiber 3.8 g, Protein 26.4 g, SaturatedFat 11.3 g, Sodium 760.1 mg, Sugar 7.6 g
ALBONDIGAS SPANISH STYLE
SPANISH TAPAS RECIPE: The original Albondiga recipe was Moorish in origin. Now offered throughout Spain, every tapas bar varies the recipe to suit the local tastes.
Provided by Member 610488
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a large bowl, combine the pork, veal, garlic, breadcrumbs, spices, egg and season with salt and pepper. Mix by hand until the mixture is smooth and leaves the side of the bowl. Refrigerate covered for one hour.
- When ready to cook, roll tablespoons of the mixture into balls.
- Heat one tbsp of olive oil in a frying pan and brown half the meatballs on medium-high heat (3 minutes). Drain on paper towels.
- Add the remaining oil, if necessary, and brown the other half of the meat balls. Drain on paper towels. Set aside the meatballs while making the sauce.
- Heat the oil in a frying pan and cook the onion on medium high until translucent (about 3 minutes). Add the garlic and cook for 1 minute more.
- Increase the heat to high and add the wine. Boil for 1 minute.
- Add the chopped tomatoes, tomato paste, oregano and stock and simmer for 10 minutes. Stir in the cayenne pepper.
- Add the peas and the meat balls and simmer for 10 minutes or until the sauce is thick. Serve hot.
Tips:
- For a richer flavor, brown the meatballs in a skillet before adding them to the sauce. - To make the meatballs more tender, soak the bread crumbs in milk before adding them to the meat mixture. - If you don't have any canned diced tomatoes, you can use fresh tomatoes instead. Just peel and chop them before adding them to the sauce. - Serve the meatballs with your favorite sides, such as rice, pasta, or mashed potatoes.Conclusion:
These Spanish-style albondigas are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The meatballs are juicy and flavorful, and the sauce is rich and flavorful. Serve them with your favorite sides, and you'll have a meal that everyone will love.
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