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Spanish Meatballs (Albondigas en Salsa)

This version of Spanish Meatballs (albondigas en salsa) is just like those you'll find served in shallow, earthenware cazuelas in old Madrid Tapas Bars. It's a restaurant worthy dish that's accessible to the home cook with everyday ingredients and straightforward methods.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 8
Author: Marissa Stevens, PinchAndSwirl.com

Ingredients

  • ⅔ cup panko breadcrumbs
  • 2 tablespoons milk
  • ¼ cup finely chopped white onion note that you'll need more white onion for the sauce
  • 1 pound ground pork
  • ½ pound ground beef
  • 2 eggs lightly beaten
  • 1 ¼ teaspoon kosher salt plus more for the sauce
  • 1 teaspoon freshly ground black pepper
  • pinch ground nutmeg or 2 to 3 gratings of fresh nutmeg
  • 2 tablespoons minced fresh parsley plus more for garnish
  • 3 tablespoons olive oil divided
  • 1 small white onion finely chopped
  • 1 medium carrot peeled and diced
  • ¾ teaspoon sweet paprika not smoked
  • 14 ½ ounce can diced tomatoes chopped and drained reserving ¼ cup of juice
  • 3 tablespoons brandy
  • 1 cup dry red wine recipe note #2
  • 1 ¼ cups chicken stock or broth or more as needed
  • all-purpose flour for dusting the meatballs

Instructions

  • Add breadcrumbs, milk, and finely chopped onion to a large bowl; stir until well combined and let stand 5 minutes.
  • 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).
  • 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 ¼ 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.
  • Purée half of the sauce in a standard blender and return to saucepan. Or purée 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.)
  • To make the meatballs, spread a thin layer of flour on a large plate and set a parchment lined rimmed baking sheet nearby. Use a teaspoon or 1-tablespoon scoop to portion meatball mixture into about 1 ¼-inch diameter ragged portions and place side by side on baking sheet. Gently roll each ragged portion between between cupped hands into a ball, returning meatballs to baking sheet as you go. Then gently roll each meatball in flour, shaking off any excess and return to baking sheet.
  • Heat 1 tablespoon of the olive oil in a large, non-stick skillet over medium-high heat. Add half of meatballs and brown on all sides, 3 to 5 minutes. Transfer browned meatballs to bowl. Repeat with remaining olive oil and meatballs.
  • Add ⅓ cup water to empty skillet; cook and stir, scraping up any brown bits and add to sauce.
  • Add browned meatballs and any accumulated liquid to sauce and gently stir to combine; bring to simmer. Reduce heat to low and cover; simmer 5 to 7 minutes to cook meatballs through completely. Remove from heat to cool slightly, about 5 minutes. Transfer meatballs and sauce to cazuela or other shallow serving bowl and garnish with fresh parsley. Serve.

Notes

  1. One large white onion is enough for both the grated onion in the meatballs and chopped onion in the sauce.
  2. Anya von Bremzen notes that dry white wine is often used for these saucy meatballs, though she chose dry red wine for hers. Both ways are delicious. 
  3. Serves 8 people as a tapa with crusty bread, 6 as a main course with rice or potatoes.