Albóndigas
Albóndigas are a classic tapas dish that is a must have at your next tapas soirée. These flavour-packed classic Spanish meatballs can be enjoyed on their own or as a side for any meal. Pair with your favourite Spanish wine.Ingredients
Serves 8 to 10 large or 15 to 18 small meatballs
1½ cups (375 ml) chopped onions
3 cloves garlic, crushed
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) tomato paste
1 tsp (5 ml) Spanish smoked paprika
3 tbsp (45 ml) amontillado or oloroso sherry, or red wine
1 × 19 oz (540 ml) can crushed or stewed tomatoes
⅛ tsp (a pinch) red pepper chili flakes (optional)
½ cup (125 ml) chicken or vegetable stock
4 tbsp (60 ml) chopped fresh parsley, divided
1 bay leaf
Meatballs, make ahead, recipe follows
salt and pepper, to taste
2 tbsp (30 ml) sherry vinegar or red wine vinegar
MEATBALL RECIPE:
½ tsp (2.5 ml) baking soda
1 tbsp (15 ml) water
1 lb (450 g) ground beef
¼ cup (60 ml) bread crumbs
1 tsp (5 ml) Spanish smoked paprika
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
1 egg
1 tbsp (15 ml) white vinegar
1 cup (250 ml) finely chopped onions
2 cloves garlic, crushed
¼ cup (60 ml) chopped fresh parsley
2 tbsp (30 ml) vegetable oil
Instructions
- In a medium saucepan over medium heat, sauté onions and garlic in olive oil until onions are translucent, about 5 minutes. Add tomato paste and paprika and continue sautéing for 1 minute.
- Increase heat to high, add sherry and deglaze the pan. Continue cooking for another minute, until liquid evaporates and mixture looks glossy.
- Reduce heat back to medium and add canned tomatoes, chili flakes (if desired), stock, 3 tbsp (45 ml) parsley and bay leaf. Bring to a boil. Cover and simmer on low heat for about 20 minutes.
- Continue cooking, uncovered and stirring occasionally, for another 10 to 15 minutes, until sauce thickens slightly. Remove bay leaf.
- Add cooked Meatballs and simmer for 5 more minutes. Season with salt and pepper. Stir in vinegar, cover and remove from heat.
- Let rest for about 10 minutes before serving. Garnish with remaining 1 tbsp (15 ml) parsley.
- To make meatballs, in a small bowl, mix baking soda and water.
- Place ground beef in a large bowl, add baking soda mixture and mix well. Allow to rest for 10 minutes.
- In a medium bowl, mix bread crumbs, paprika, salt and pepper.
- In a small bowl, whisk egg and vinegar.
- Add bread crumb mixture, egg mixture, onions, garlic and parsley to ground beef and mix well.
- Using a large ice-cream scoop, scoop out mixture to form 8 to 10 large or 15 to 18 small meatballs.
- In a large skillet, heat vegetable oil and fry meatballs until internal temperature reaches 160 F (71 C).
- If making ahead, transfer to an airtight container and store in refrigerator for up to 3 days.