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.