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Albóndigas en Salsa

Spanish meatballs in a savory tomato and wine sauce with peas.

Serves 6

Prep 25 min

Cook 40 min

Albóndigas en Salsa
Photo: Avicentegil, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tablespoons chopped parsley
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1/2 cup white wine
  • 1 cup crushed tomatoes
  • 1 cup chicken stock
  • 1/2 cup peas

Steps

  1. Step 1. Soak the breadcrumbs in the milk for 5 minutes. Mix with the meats, egg, garlic, parsley, and salt. Roll into 24 balls.

  2. Step 2. Brown the meatballs in half the oil in batches for 6 minutes. Remove.

  3. Step 3. Cook the onion in the remaining oil for 6 minutes. Add the wine and simmer 2 minutes, then the tomatoes and stock.

  4. Step 4. Return the meatballs and simmer for 20 minutes until cooked through (160°F). Add the peas for the last 5 minutes.

Where this recipe comes from

Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.