Albóndigas are Spanish or Mexican meatballs, and they are a popular and delicious dish in many Spanish-speaking countries. The word “albóndigas” is derived from the Arabic word “al-bunduq,” which means hazelnut, likely referring to the size or shape of the meatballs.
Here’s a basic recipe for making traditional Spanish albóndigas:
Ingredients:
For the meatballs:
- 1 pound ground meat (beef, pork, or a mixture)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 egg
- Salt and pepper to taste
For the sauce:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- In a large mixing bowl, combine the ground meat, breadcrumbs, milk, chopped onion, minced garlic, parsley, egg, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
- Add the crushed tomatoes, beef or vegetable broth, oregano, thyme, salt, and pepper to the skillet. Bring the sauce to a simmer.
- Gently add the meatballs to the simmering sauce, being careful not to overcrowd the skillet. Cook the meatballs in the sauce for about 20-25 minutes, or until they are cooked through.
- Serve the albóndigas hot, either on their own or with rice, pasta, or crusty bread.
Feel free to customize the recipe to your liking, and enjoy these flavorful meatballs with your favorite side dishes!
