Albóndigas II

Authentic Spanish Albóndigas II Recipe - Flavorful Meatballs

Region / culture: Spain | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Albóndigas, or meatballs in Spanish, are a beloved traditional dish that spans across various cultures with its own unique twists and flavors. This particular recipe for Albóndigas II brings a delightful combination of pork meatballs simmered in a savory white wine and onion sauce, offering a comforting and hearty meal that's perfect for any occasion. Whether you're a seasoned cook or a beginner in the kitchen, this recipe promises to guide you through the process of creating delicious, homemade meatballs that are sure to impress.

History

The tradition of meatballs spans across many cultures, each with its own version of this versatile dish. In Spain, Albóndigas have been a staple part of the cuisine for centuries, with recipes varying from region to region. The origins of Albóndigas in Spain can be traced back to the influence of Arabic cuisine during the Moorish occupation. Over time, the recipe has evolved, incorporating local ingredients and cooking techniques, leading to the rich and diverse variety of Albóndigas recipes found in Spanish cuisine today.

Ingredients

2 lb (907 g) of ground meat (beef or veal with pork)
1 cup whole milk
2 eggs
4 cloves of garlic
3 oz (85 g) of breadcrumbs
flour for coating meatballs
parsley
salt and pepper to taste
olive oil for frying

Sauce

1 large onion
1 cup white wine
olive oil for frying

How to prepare

Place the minced meat in a large bowl.
In a separate smaller bowl, soak the breadcrumbs in the milk.
Add two eggs to the breadcrumb mixture, stirring with a wooden spoon.
Using a pestle and mortar, crush the garlic.
Chop the parsley.
Add the parsley and garlic to the breadcrumb mixture, then transfer the contents to a blender and blend until smooth.
Pour the blended mixture into the larger bowl of minced meat, stirring with a wooden spoon until fully combined.
Now, it's time to shape the meatballs.
Take one or two tablespoons of the minced meat in your hand and roll it into a ball.
Place the ball in a teacup, cover it with your hand, and shake gently.
This will give the meatballs a round finish and make them denser and more compact, preventing them from falling apart when frying.
Coat the meatballs in flour.
Once all the meatballs are formed, heat a deep pan and fill it halfway with olive oil.
When the olive oil is very hot, carefully place the meatballs in the pan and brown them evenly.
Be cautious not to burn the meatballs, and keep turning them until they are browned.
They don't need to be fully cooked inside at this point.
In a separate pot, pour a layer of olive oil that is one inch deep and heat it.
Finely dice the onions and add them to the hot pot.
Fry the onions until golden, then add a tablespoon of flour to the pot.
Stir in a bit more flour to thicken the mixture (before adding any liquid, as adding liquid first can cause the flour to become lumpy), then add the white wine and 1 cup of water.
Keep the pot on high heat and add the browned meatballs to the pot, adding a bit more water if necessary to cover them.
Bring the mixture to a boil, then reduce the heat to simmer for 30 minutes, allowing the meatballs to cook fully inside.
Season with salt and pepper to taste.
Serve the meatballs with a full-bodied Spanish wine.

Variations

For a lighter version, use ground turkey or chicken instead of pork.
Add finely chopped vegetables such as carrots or bell peppers to the meat mixture for added nutrition and flavor.
For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or rolled oats.

Cooking Tips & Tricks

To ensure your Albóndigas are flavorful and tender, consider the following tips:

- Soaking the breadcrumbs in milk helps to keep the meatballs moist.

- Blending the breadcrumb mixture ensures a smooth consistency, which helps bind the meatballs together.

- Shaping the meatballs in a teacup helps achieve a uniform size and shape, making them cook evenly.

- Browning the meatballs before simmering them in the sauce adds depth of flavor and texture.

- Simmering the meatballs in the sauce allows them to absorb the flavors and become tender.

Serving Suggestions

Serve Albóndigas II with a side of steamed rice, mashed potatoes, or crusty bread to soak up the delicious sauce. A simple green salad dressed with olive oil and vinegar complements the richness of the meatballs and makes for a well-rounded meal.

Cooking Techniques

For an even cook, ensure the meatballs are not overcrowded in the pan when browning.

- Simmering the meatballs on low heat in the sauce helps them stay tender and prevents them from drying out.

Ingredient Substitutions

If you don't have white wine, you can use chicken or vegetable broth as a substitute in the sauce.

- Fresh parsley can be replaced with dried parsley if necessary, though fresh herbs provide a brighter flavor.

Make Ahead Tips

Albóndigas II can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a little water or broth if the sauce has thickened too much.

Presentation Ideas

Serve the meatballs in a deep dish or bowl, garnished with fresh parsley and a drizzle of olive oil. A side of rustic bread for dipping adds to the presentation and enjoyment of the meal.

Pairing Recommendations

A full-bodied Spanish red wine, such as Tempranillo or Rioja, pairs beautifully with the rich flavors of the Albóndigas. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the dish well.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the meatballs and sauce in a saucepan over medium heat, stirring occasionally, until heated through. Add a little water or broth if the sauce needs thinning.

Nutrition Information

Calories per serving

A single serving of Albóndigas II contains approximately 350-400 calories. The exact calorie count can vary based on the size of the servings and any modifications to the recipe.

Carbohydrates

This recipe contains carbohydrates primarily from the breadcrumbs and the onion in the sauce. One serving of Albóndigas II provides approximately 15-20 grams of carbohydrates, making it a moderate source of carbs. Pairing the dish with a side of rice or bread can increase the carbohydrate content for a more filling meal.

Fats

The pork, olive oil for frying, and eggs contribute to the fat content in this recipe. A serving of Albóndigas II contains roughly 20-25 grams of fat, depending on the amount of olive oil used for frying. Using lean pork and controlling the amount of olive oil can help manage the fat content.

Proteins

Pork is an excellent source of high-quality protein. Each serving of Albóndigas II provides approximately 25-30 grams of protein, contributing significantly to daily protein requirements. Protein is essential for building and repairing tissues, making this dish a nutritious option for muscle maintenance and growth.

Vitamins and minerals

This recipe is a good source of various vitamins and minerals, including vitamin B12, niacin, zinc, and iron, primarily from the pork. The onions and garlic in the sauce also contribute vitamin C and other antioxidants, supporting overall health and well-being.

Alergens

Common allergens in this recipe include eggs, milk, and gluten (from breadcrumbs). Individuals with allergies to these ingredients should consider suitable substitutions or avoid this dish.

Summary

Albóndigas II is a balanced dish that provides a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a hearty and nutritious option that can be part of a balanced diet.

Summary

Albóndigas II is a classic Spanish dish that offers a comforting and satisfying meal. With its rich history and versatile recipe, it's a dish that can be adapted to suit various dietary needs and preferences. Whether served at a family dinner or a special occasion, these pork meatballs simmered in a white wine and onion sauce are sure to delight everyone at the table.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Albóndigas II. It was a cool autumn evening and I was visiting my good friend Maria, who had just returned from a trip to Spain. She had brought back a cookbook filled with traditional Spanish recipes, and as we sat in her cozy kitchen sipping on hot tea, she excitedly flipped through the pages, pointing out all the delicious dishes she had learned to make during her travels.

As soon as she landed on the page for Albóndigas II, her eyes lit up and she explained to me that it was a classic Spanish meatball soup that her grandmother used to make for her when she was a child. Maria had fond memories of helping her grandmother roll the meatballs and watching as they simmered in a rich tomato broth. She insisted that I had to try making it myself, as it was one of her favorite dishes and she knew I would love it too.

I was intrigued by the thought of making a traditional Spanish dish like Albóndigas II, so Maria graciously wrote down the recipe for me and showed me the steps to follow. She explained that the key to the dish was using fresh ingredients and taking your time to let the flavors develop. I listened intently, taking notes and mentally preparing myself for the challenge ahead.

The next day, I gathered all the necessary ingredients from the local market and set to work in my own kitchen. I started by combining ground beef, breadcrumbs, minced garlic, chopped parsley, and a few other seasonings to form the meatballs. I rolled them into small, bite-sized balls and set them aside to rest while I prepared the tomato broth.

In a large pot, I sautéed onions, carrots, and celery until they were soft and fragrant. I then added in crushed tomatoes, chicken broth, and a splash of red wine for depth of flavor. I seasoned the broth with a pinch of salt, pepper, and a few bay leaves before gently dropping in the meatballs one by one.

As the Albóndigas II simmered on the stove, the aroma of the savory meatballs and tangy tomato broth filled my kitchen, transporting me back to Maria's cozy kitchen in Spain. I could almost hear her grandmother's voice guiding me through the recipe, urging me to taste and adjust the seasoning to my liking.

After letting the soup simmer for a good hour, I ladled it into bowls and garnished each serving with a sprinkle of fresh parsley. I couldn't wait to taste the fruits of my labor and see if my rendition of Maria's beloved Albóndigas II lived up to her expectations.

As I took my first spoonful of the soup, I was immediately transported to a rustic tavern in the heart of Spain, savoring the flavors of tender meatballs, tangy tomato broth, and aromatic seasonings. The dish was hearty and comforting, with a perfect balance of savory and tangy flavors that warmed me from the inside out.

I couldn't help but smile as I thought of Maria and her grandmother, who had passed down the recipe for Albóndigas II through generations. I felt grateful for the opportunity to learn from Maria and to recreate a taste of Spain in my own kitchen.

From that day on, Albóndigas II became a staple in my cooking repertoire, a dish that never failed to bring a sense of nostalgia and comfort with each spoonful. And every time I made it, I couldn't help but think of Maria and her grandmother, who had sparked my love for traditional Spanish cuisine and inspired me to continue exploring new recipes and flavors from around the world.