Spanish Style Albondigas in a Sunny Mediterranean Sauce

Spanish Style Albondigas in a Sunny Mediterranean Sauce

6
Don 150

"The sunshine just shines on and on. A delight to the taste buds."

Ingredients

2 h 20 m {{adjustedServings}} servings 615 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 615 kcal
  • 31%
  • Fat:
  • 40.1 g
  • 62%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Pour wine over the pancetta mixture. Increase heat to medium-high and cook until the liquid reduces by about half.
  4. 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.
  5. 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.
  6. Gently drop meatballs into the simmering sauce; cook together until meatballs are heated through, about 10 minutes.
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Reviews

6
  1. 7 Ratings

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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...

Hi, recently, Summerpls gave me a great review. I thank her greatly. re the recipe but said too much salt. However, I was confused.!! Salt in the meatballs is to personal taste and per se, the...

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...