Last Updated on 13/10/2021 by richard
En español: Albondigas ahumadas
Smoky albondigas aka Spanish meatballs. Make these Spanish meatballs using beef and pork mince and serve in a rich tomato sauce as part of a tapas spread
If you like the meatballs, try the chorizo in red wine.
- 4 slices Crusty white bread torn into small pieces
- 6 tbsp Milk
- 400 g Beef mince
- 400 g Pork mince
- 1 clove Garlic crushed
- 1 bunch Parsley chopped
- 1 Egg
- ½ tsp Smoked paprika
- Olive oil
- 2 cloves Garlic sliced
- 200 ml Red wine
- 2 tins Chopped tomatoes
- 1 pinch Smoked paprika
- Put the bread in a large bowl, tip over the milk and toss until it has all soaked in.
- Add the mince, garlic, parsley, egg, smoked paprika and lots of seasoning. Mix together really well using clean hands and roll into small meatballs (you’ll make about 32 from this mix).
- Heat a little olive oil in a wide, shallow pan and brown the meatballs all over in batches. Scoop out once they’re browned. Add a little more oil to the pan then add the sliced garlic and sizzle for a couple of minutes. Tip in the wine and boil until it is almost reduced to nothing. Add the tomatoes and smoked paprika, season and bring the mixture to a simmer. Cook for 10 minutes, add back the meatballs then simmer for 20 minutes until the sauce is thickened and the meatballs are cooked through.