Albondigas, Spanish-style Meatballs in Tomato Sauce. Good quality ground beef lovingly treated, with free-range chicken eggs, Italian-style breadcrumbs, milk-soaked stale bread, Parmigiano Reggiano, and lots of paprika and seasoning. Taking over the top with a rich sweet tomato sauce. Have I got you hungry yet? I hope so because these meatballs are the real deal! Talk about super rich and flavorful, tender morsels of love!
Song of the day: “Hearts” by Yes.
Valentine’s Day is coming and I am laying out many wonderful appetizer recipes for that special night with the one you love. But you know what? Any night can be a Valentine’s celebration, after all, it is a celebration of the heart!
Blogging from two sides of the world……………………………….
These days I am blogging from Canada and Nicoletta from Italy. It’s not easy being apart and even harder when we work so well together and have to do it separately for a bit. I have to say I love having the food blog. All my life I have been passionate about food. I was so happy when I met Nicoletta and found she had the same foodie spirit and that she really introduced me to the world of traditional Italian cooking, and I am so respectful and grateful!
It is hard work blogging, recipes, photographing, writing, researching, and trying to make a life and career doing it. Sometimes I feel the pressure to be creative, figure out what works, what people want to see, and what will be successful! It’s hard. I am the type of person that needs to be relaxed and in the moment of creativity to actually access those juices. Furthermore, you can’t get water from a rock but water will shape a rock into a glass, and you know the rest, lol.
Do What You Love……………..
Someone once said do what you love doing and the rest will take care of itself. I sure hope that is true so I am just going to release that thought because I am doing what I love doing and with the utmost authenticity that is me!
Enough reflections, now time for Albondigas, Spanish-style Meatballs in Tomato Sauce!
I could go on and on and go into a one-hour monologue but I am not food blogging for that purpose, I want to cook for you so you can be inspired, furthermore hopefully make you extremely hungry!
What you are going to need to make Albondigas, Spanish-style Meatballs in Tomato Sauce…..
- Good quality ground beef
- Italian-style breadcrumbs
- free-range chicken eggs
- stale bread
- grated Parmigiano Reggiano
- fresh chopped parsley
- salt, pepper, smoked paprika
- all-purpose flour
- stewed tomatoes or passata
First things first………………………
- Firstly you will want to get that ground beef all mixed up and into the fridge to mingle and develop flavor and moisture.
Roll ’em Roll ’em Roll ’em…………………………
- Secondly, once the meat has had some time in the fridge, it is time to roll them. I used a spoon to measure the amount, then placed that into the palm of my hand rotating until I had a nice round meatball. Pretty cute, eh!
- Thirdly, a dusting of seasoned all-purpose flour making sure to dust off any loose bits. Into an olive oiled saute pan you go to get nice and golden and to release those natural sugars.
- While this is happening, a good time to get that sauce going for the Albondigas, Spanish-style Meatballs in Tomato Sauce. Olive oil, garlic, onion, and tomatoes. That’s it!
Now that’s a beautiful meatball!………………
Look at that meatball! Wait till you taste it all sauced up and moist and tender. Is your mouth watering yet? Mine is, lol.
Meatballs are all sauteed after being coated in flour. The sauce is simmering low and slow. Now time to lay these amazing meatballs into the sauce and covered so they can just mingle with the sweetness of the sauce. Just a little more time and some finishing with parsley and guess what. These babies are ready to eat.
Oooohh……. This Albondigas, Spanish-style Meatballs in Tomato Sauce look so good………………..
Look how rich that sauce looks, however, the meatballs look even more scrumptious as that sauce just hugs the texture of the meat. Totally yummy! Bread is on the table because you can’t let that sauce go to waste and even if you want to do a meatball slider we are prepared!
Finally, time to taste these Albondigas, Spanish-style Meatballs in Tomato Sauce……….
Wine’s poured, fork is in position, however, I only have one thing on my mind. Getting this meatball into my mouth. Here it goes, are you with me? OMG, it is so tender and moist. I taste the cheese and paprika and that sauce has flavored this meatball beyond belief! The sauce is so sweet and smoky and the caramelized onions have just melted into the mix. Hey, I am going to try one with a sauce-slathered piece of bread. Mmmmmmmmmmmmmmmmmmmmm that is crazy good.
I love surprising my wife Nicoletta. Imagine your loved one being surprised with a very romantic candlelight tapas-style dinner. I can’t think of a better way to celebrate. Oh, okay, sitting on a beach watching the sunset and sharing a plate of these Albondigas, Spanish-style Meatballs in Tomato Sauce, lol.
Stay tuned because I have more delicious appies coming! It doesn’t have to stop here!
Cheers, and most of all, enjoy!
Song of the day: “Hearts” by Yes.Print
Albondigas, Spanish-style Meatballs in Tomato Sauce. Good quality ground beef lovingly treated, with free-range chicken eggs, Italian-style breadcrumbs, milk-soaked stale bread, Parmigiano Reggiano, and lots of paprika and seasoning. Taking over the top with a rich sweet tomato sauce. Have I got you hungry yet? I hope so because these meatballs are the real deal!
- 650 g ground beef
- 2 medium fresh range chicken eggs
- 1/2 cup grated Parmigiano Reggiano
- 1/4 cups Italian-style breadcrumbs
- 1/2 cup broken up stale bread
- 3 Tbsp milk
- 1 tsp paprika
- 1 tsp each salt and fresh cracked pepper
- 2 Tbsp fresh chopped parsley
- 3 Tbsp e.v.o. oil
- 700 ml tomato passata or stewed San Marzano tomatoes
- 2 Tbsp e.v.o. oil
- 2–3 fresh basil leaves
- 1 clove garlic pressed
- 1/4 cup finely chopped yellow onion
- Salt and pepper to taste
- In a bowl, break up ground beef and add in eggs, breadcrumbs, grated Parmigiano, milk-soaked bread, salt, pepper, paprika, and parsley.
- Mix well with hands until seasoning and herbs are well incorporated. Cover bowl with plastic wrap and place in the fridge for an hour.
- Take out of the fridge and using a tablespoon scoop meat mixture and place it in the palm of the hand. Use both hands to shape the meat into a ball. Place on a dish. Do this repeatedly until all meat mixture is completed.
- Sprinkle meatballs with all-purpose flour seasoned with salt and pepper. Rotate the meatballs and sprinkle again to make sure they are totally coated with the flour.
- Heat up olive oil in a saute pan. Shake excess flour off meatballs and place in the pan and sear for about 2 minutes, turning to make sure the total surface of the meatball is seared.
- In a deep cast pot, drizzle in oil, and toss in garlic and onions. Heat up and saute for about 5 minutes on medium heat.
- Pour in the passata or tomatoes and throw in basil leaves. Season with salt, pepper, and a pinch of sugar. Partially cover and let simmer on low for about 25 minutes, remember to turn frequently to prevent the sauce from sticking to the bottom of the pan.
- Take meatballs and place in sauce, cover meatballs with the sauce and place the lid on the pot. Cook on a low simmer for 30 minutes turning the meatballs to prevent from sticking.
- Take off heat, and spoon meatballs onto a serving dish. Top with sauce.
- Sprinkle freshly chopped parsley all over the top.
- Ready to serve!
You can use a combination of ground beef and veal and even do a trio adding in pork. Just divide the quantities to equal the total amount of meat used.