Albondigas en Salsa

Tender Spanish meatballs simmered in a rich tomato sauce with aromatic garlic and onion create pure comfort on a plate. Soft breadcrumbs and milk keep each bite incredibly moist, while the savory sauce ties everything together beautifully. Perfect for weeknight dinners or casual entertaining—serve with crusty bread to soak up every drop.

Ingredients

1 pound ground beef (450g)

1/4 cup fresh breadcrumbs (30g)

1/4 cup whole milk (60ml)

1 small onion, minced (100g)

2 cloves garlic, minced (6g)

1 egg (50g)

1/2 teaspoon salt (3g)

1/4 teaspoon black pepper (0.5g)

1/4 teaspoon ground cumin (0.5g)

2 tablespoons olive oil (30ml)

1 medium onion, sliced (150g)

3 cloves garlic, minced (9g)

1 can crushed tomatoes (14 ounces/400g)

1/2 cup dry sherry or amontillado (120ml)

1 cup beef broth (240ml)

1 bay leaf (1g)

1/2 teaspoon paprika (1g)

1 tablespoon parsley, chopped (3g)

Instructions

Soak the breadcrumbs in milk for 5 minutes until softened, then squeeze out excess liquid.

In a bowl, combine ground beef, squeezed breadcrumbs, minced onion, 2 minced garlic cloves, egg, salt, pepper, and cumin. Mix gently with your hands until just combined, avoiding overworking the meat.

Roll the mixture into 16 meatballs, about 1.5 inches (4cm) in diameter, and set aside on a plate.

Heat olive oil in a large skillet over medium-high heat until shimmering, approximately 30 seconds. Working in batches to avoid crowding, brown the meatballs on all sides for about 5-6 minutes total, until golden brown. Transfer to a plate and set aside.

In the same skillet, add sliced onion and reduce heat to medium. Cook for 4-5 minutes until softened and beginning to caramelize, stirring occasionally. Add 3 minced garlic cloves and cook for 1 minute until fragrant.

Pour in the sherry and scrape up any browned bits from the bottom of the pan with a wooden spoon, cooking for 2 minutes until slightly reduced.

Add crushed tomatoes, beef broth, bay leaf, and paprika. Stir to combine. Return the meatballs to the skillet, nestling them into the sauce. Bring to a simmer.

Reduce heat to low and simmer uncovered for 20-25 minutes, stirring gently occasionally, until the sauce thickens slightly and the meatballs are cooked through (internal temperature of 160°F/71°C).

Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaf. Garnish with chopped parsley before serving.