Best Albondigas Spanish Meatballs Recipes

BIKERS SPANISH MEATBALLS "ALBONDIGAS"

Steps:

• For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
• Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
• Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
• Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.

ALBONDIGAS (SPANISH MEATBALLS)

Steps:

• Mix the mince with the egg and half the onion. Season with 1 stock cube and black pepper.
• Roll the mixture with your hands into ping pong sized balls and fry in oil until almost cooked (the meatballs can still be slightly pink in middle as they are going to simmer in the sauce). Drain all but 1tbsp oil in the pan, retaining the bit's of meat that are left in the bottom of the pan. Add the rest of the onions and some garlic and fry for a further 2 minutes - they should turn a beatiful meaty colour.
• Add the 2 tins of chopped tomatoes and a good sprinkling of mixed herbs (I used Herbs de Provence). Add in the red wine and crumble in the final stock cube, then season again if required.
• Simmer for 20 minutes so that the sauce thickens - longer if it requires it.
• Serving Suggestion - This can be served on it's own as part of a tapas meal, or you could serve these with spaghetti or some Spanish rice.

SPICY SPANISH ALBONDIGAS (MEATBALLS)

Steps:

• Combine hamburger and chorizo in a large bowl. Add all other ingredients, but do not over-work the meat.
• Form into small, bite-sized balls and fry in hot oil until brown on all sides and done through.
• *Note: These can also be baked at 400 F for about 18 - 20 minutes.

SPANISH MEATBALLS (ALBONDIGAS)

Steps:

• Mix the ground beef with the egg and half of the chopped onion. Season with one stock cube and black pepper.
• Pour olive oil into a large pot and heat. Roll the meat mixture into the size of ping pong balls and add them to the oil. Fry until almost done then add the rest of the onion and fry together for another couple of minutes.
• Add tomatoes to the meatballs; add the red wine, the other stock cube and black pepper to season. Let everything simmer for another 15 minutes.

ALBONDIGAS CON SALSA DE TOMATE (SPANISH STYLE MEATBALLS)

Steps:

• Combine meatball ingredients in a bowl.
• Shape mixture into balls.
• Cook in 2 tbspns olive oil, turning frequently.
• Add sauce ingredients to pan.
• Cover and cook gently, about 15 minutes; until tomatoes are pulpy and meatballs are cooked through.

ALBÓNDIGAS EN SALSA (SPANISH TAPAS-STYLE MEATBALLS)

Steps:

• Meatballs: Mix together the beef, pork, bread crumbs, parsley, eggs, 4 cloves garlic, and salt and pepper to taste in a large bowl. Let chill for 1 hour. Put 1 cup flour into a bowl. Using wet hands, form meat mixture into 20 even-sized meatballs. Roll each in flour; shake off excess. Transfer to sheet pan. Heat half the oil in a large skillet over medium-high heat. Brown half the meatballs in the skillet, 10-12 minutes. Transfer meatballs to a plate. Wipe out skillet and repeat with remaining oil and meatballs, leaving oil and caramelized bits in skillet. Sauce: Heat skillet with reserved oil over medium-low heat. Add remaining garlic, onions, leeks, and bay leaf and cook until softened, 12-15 minutes. Add remaining flour; cook for 2 minutes. Whisk in broth and wine, raise heat to medium-high, and bring to a boil while whisking constantly. Reduce heat to medium-low; simmer until thickened, 12-14 minutes. Let cool and discard bay leaf. Pureé sauce in blender in batches. Return sauce to skillet along with meatballs. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thickened and meatballs are cooked through, 16-18 minutes. Season with salt and pepper and serve.

ALBONDIGAS DE PAVO (SPANISH-STYLE TURKEY MEATBALLS)

Steps:

• Preheat oven to 500 degrees F.
• Mix all ingredients together. Using a number 16 scoop (2 ounces) or by hand, shape into 2-inch balls and place on lightly greased sheet pans.
• Roast for 15 minutes or until internal temperature reaches 165 degrees F.
• Remove from oven and hold for service.
• To make the sauce, heat the oil in a medium stockpot. Sauté onions in oil until caramelized, stirring frequently for about 15 minutes.
• Add garlic and thyme and cook only until garlic is fragrant. Season mixture with salt and pepper; stirring often, cook another 5 minutes over a low heat.
• Stir in tomatoes and diced red peppers. Cook for another 45 minutes over a low heat stirring often. Add remaining ingredients.