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Spanish Albóndigas en Salsa (Traditional Tapas Meatballs in Rich Garlic Tomato Sauce)
The beloved Spanish tapas bar essential: succulent minced beef and pork meatballs scented with garlic and fresh parsley, lightly seared and gently braised in a rich, garlicky white wine and tomato sauce.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
4servings
- Ground beef300 g
- Ground pork200 g
- Crushed tomatoes400 g
- Egg1 piece
- Breadcrumbs and flour for dusting40 g
- Yellow onion, diced1 piece
- Garlic cloves, minced3 clove
- Extra virgin olive oil3 tbsp
- Salt1 tsp
Preparation Steps
1
Combine beef and pork with egg, breadcrumbs, 1 clove minced garlic, and salt. Shape into 3-4 cm balls and lightly dust in flour.
6 min timer
2
Heat olive oil in a deep skillet and brown meatballs for 5-6 minutes; transfer to a plate.
6 min timer
3
In the same oil, sauté onion and remaining garlic for 5 minutes. Stir in crushed tomatoes and salt, bringing to a simmer.
5 min timer
4
Return meatballs to the sauce, cover partially, and simmer on low for 15 minutes until tender and sauce thickens.
15 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
