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My review
Spanish Style Albondigas in a Sunny Mediterranean Sauce
Hasta Luego
"The sunshine just shines on and on. A delight to the taste buds."
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Ingredients
2 h 20 m servings 615 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 615 calories; 40.1 g fat; 26.4 g carbohydrates; 26.4 g protein; 87 mg cholesterol; 760 mg sodium. Full nutrition
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
1/7/2013
I've had Spanish meatballs before and really liked them so I was anxious to try these. I considered a prior reviewer's comment that they were a bit salty so I decided to leave out the added salt...
Most helpful critical review
2/25/2014
I served the sauce on frozen meatballs and that wasn't the best idea. But, the sauce wasn't very flavorful and too chunky to coat the meatballs. Instead of simmering stovetop I put in the croc...
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1/7/2013
I've had Spanish meatballs before and really liked them so I was anxious to try these. I considered a prior reviewer's comment that they were a bit salty so I decided to leave out the added salt...
10/14/2012
This is an excellent recipe! Tried it yesterday and followed it completely ... except ... I had no white wine so I used red wine. The only reason I did not give it a 5 star was it was too sal...
11/19/2012
I made this when it was still a personal recipe; Here is my review:.....Reviewed on Jun. 9, 2012by misty This tasted wonderful and was enjoyed by all. Leftovers were equally as good! I fol...
1/29/2013
Based on other's comments, I checked the sodium content of the pancetta at the store before purchasing, and there was 6 times more sodium per serving compared to low-sodium bacon (which still ha...
2/25/2014
I served the sauce on frozen meatballs and that wasn't the best idea. But, the sauce wasn't very flavorful and too chunky to coat the meatballs. Instead of simmering stovetop I put in the croc...
10/25/2017
My boyfriend is from Ecuador and loves homemade Spanish food. He really liked this recipe. The only suggestion I can add is that if you use dried oregano cut the amount at least in half.
3/9/2017
This is a cool, new, European twist on the Mexican albondigas soup I love and I'm familiar with, and I had to try it. Mexican albondigas soup has rice in the meatballs, potatoes, cilantro and mi...