Spanish Style Albondigas in a Sunny Mediterranean Sauce

Forget going out to eat or ordering takeout every time you crave European food. Try making Spanish Style Albondigas in a Sunny Mediterranean Sauce at home. For $3.73 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This sauce has 754 calories, 30g of protein, and 49g of fat per serving. This recipe serves 4. This recipe is liked by 37 foodies and cooks. Head to the store and pick up pancetta, tomato puree, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes. It is brought to you by Allrecipes. It is a good option if you're following a dairy free diet. With a spoonacular score of 85%, this dish is outstanding. Albondigas (Tapas Spanish Meatballs), Sunny's Grilled Shrimp with Sunny's 1-2-3 BBQ Sauce, and Spanish Style Lamb Meatballs with Spicy Tomato Sauce are very similar to this recipe.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 80 minutes

 

Ingredients:

3 1/2 ounces fresh white bread crumbs

1 (28 ounce) can Italian plum tomatoes, chopped

2 tablespoons minced carrot

2 tablespoons minced celery

1 1/2 teaspoons dried basil

1 tablespoon minced fresh flat-leaf parsley

1 clove garlic, minced

2 tablespoons minced green onion

2/3 pound ground beef

1/4 teaspoon ground coriander

2 grinds ground black pepper

salt and ground black pepper to taste

1/3 pound ground pork

2 tablespoons extra-virgin olive oil

2 tablespoons extra-virgin olive oil, or as needed

3 tablespoons minced onion

1 1/2 teaspoons dried oregano

2 tablespoons minced fresh oregano

3 1/2 ounces pancetta, chopped

2 tablespoons minced red bell pepper

2 tablespoons tomato puree

1 cup white wine

2 dashes Worcestershire sauce, or to taste

Equipment:

plastic wrap

bowl

pot

paper towels

frying pan

Cooking instruction summary:

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

 

Step by step:


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.

3. 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.

4. Pour wine over the pancetta mixture. Increase heat to medium-high and cook until the liquid reduces by about half.

5. 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.

6. 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.

7. Gently drop meatballs into the simmering sauce; cook together until meatballs are heated through, about 10 minutes.


Nutrition Information:

Quickview
754k Calories
30g Protein
49g Total Fat
40g Carbs
30% Health Score
Limit These
Calories
754k
38%

Fat
49g
76%

  Saturated Fat
14g
90%

Carbohydrates
40g
13%

  Sugar
12g
14%

Cholesterol
97mg
32%

Sodium
701mg
30%

Alcohol
6g
34%

Get Enough Of These
Protein
30g
60%

Vitamin K
75µg
72%

Vitamin B1
0.79mg
53%

Vitamin B3
10mg
52%

Manganese
1mg
51%

Selenium
33µg
48%

Vitamin B6
0.91mg
46%

Iron
7mg
44%

Vitamin A
2071IU
41%

Vitamin E
5mg
39%

Zinc
5mg
37%

Phosphorus
357mg
36%

Vitamin B12
2µg
35%

Vitamin C
28mg
35%

Potassium
1206mg
34%

Fiber
7g
30%

Copper
0.58mg
29%

Vitamin B2
0.48mg
28%

Magnesium
98mg
25%

Calcium
215mg
22%

Folate
79µg
20%

Vitamin B5
1mg
16%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

Food Joke

When the employees of a restaurant attended a fire safety seminar, they watched a fire official demonstrate the proper way to operate an extinguisher. "Pull the pin like a hand grenade," he explained, "then depress the trigger to release the foam." Later an employee was selected to extinguish a controlled fire in the parking lot. In her nervousness, she forgot to pull the pin. The instructor hinted, "Like a hand grenade, remember?" In a burst of confidence she pulled the pin -- and hurled the extinguisher at the blaze.

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