Meatballs (Albondiagas)

Authentic Spanish Meatballs (Albondiagas) Recipe with Veal and Parmesan Cheese

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

Introduction

Meatballs, also known as Albondigas, are a popular dish enjoyed in many cultures around the world. These savory meatballs are typically made with a mixture of ground meat, breadcrumbs, and seasonings, then cooked in a flavorful broth. They are a comforting and satisfying meal that can be enjoyed on their own or served with rice or vegetables.

History

The origins of meatballs can be traced back to ancient Rome, where they were made with a mixture of ground meat, bread, and spices. Over the centuries, meatballs have evolved and are now enjoyed in various forms and flavors in different parts of the world. The Spanish version of meatballs, known as Albondigas, is typically made with ground veal and served in a savory broth.

Ingredients

5 tbsp vegetable oil
1 medium onion, finely chopped
1 medium tomato, peeled and chopped
1 tsp sugar
salt, freshly ground pepper
1 lb (454 g) veal, finely ground
1 cup fresh breadcrumbs
4 tbsp grated parmesan cheese
0.25 cup seedless raisins
0.25 tsp grated nutmeg
2 eggs
milk, if necessary
flour

FOR THE BROTH

1 tbsp vegetable oil
1 medium onion, finely chopped
1-0.5 cup beef stock
1-0.5 cup dry red wine
0.25 tsp thyme
0.25 tsp oregano
1 bay leaf
salt, freshly ground pepper
additional stock and wine, if necessary

How to prepare

In a skillet, heat 2 tbsp of oil and sauté the onion until it is soft.
Add the tomato, hot pepper, sugar, and salt and pepper to taste.
Cook, stirring occasionally, until the mixture is thick and quite dry.
Let the mixture cool.
In a bowl, mix together the veal, breadcrumbs, Parmesan cheese, raisins, nutmeg, and the tomato mixture.
Add the eggs, mixing thoroughly.
If the mixture is too dry to hold together, add a very little milk.
Form into balls, about 2 inches in diameter, and lightly flour them.
Heat the remaining 3 tbsp of oil in the skillet and sauté the meatballs until lightly browned.
As they are done, lift them out and set aside.
TO MAKE THE BROTH: Heat the tablespoon of oil in a saucepan and sauté the onion until it is very soft.
Add the stock, wine, thyme, oregano, and bay leaf, and simmer for a few minutes to blend the flavors.
Season to taste with salt and pepper.
Add the meatballs, cover, and cook over low heat until they are done, about 30 minutes.
If necessary to cover the meatballs, add more stock and wine in equal amounts.
Serve the meatballs with rice or any starchy vegetable, using the broth as gravy.
The broth may be a little thin or too abundant, in which case lift out the meatballs to a serving dish and keep warm.
Reduce the broth over brisk heat until it is slightly thickened.

Variations

You can use ground beef, pork, or a combination of meats in place of veal for a different flavor.
Add chopped herbs such as parsley or cilantro to the meatball mixture for added freshness.
For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the meatball mixture.
You can also add diced vegetables such as bell peppers or carrots to the broth for extra flavor and nutrition.

Cooking Tips & Tricks

Make sure to sauté the onions until they are soft before adding them to the meatball mixture. This will help to enhance the flavor of the meatballs.

- Be sure to season the meatball mixture well with salt, pepper, and any other desired spices to ensure they are flavorful.

- If the meatball mixture is too dry, you can add a little milk to help bind the ingredients together.

- When cooking the meatballs, make sure to brown them evenly on all sides for a delicious crust.

- To ensure the meatballs are cooked through, simmer them in the broth for about 30 minutes or until they are no longer pink in the center.

Serving Suggestions

Serve the meatballs with rice, mashed potatoes, or crusty bread for a complete meal. You can also serve them with a side salad or steamed vegetables for a lighter option.

Cooking Techniques

Sauté the onions until they are soft before adding them to the meatball mixture.

- Brown the meatballs in a skillet before simmering them in the broth to enhance their flavor.

- Simmer the meatballs in the broth over low heat to ensure they are cooked through and tender.

Ingredient Substitutions

You can use ground turkey or chicken in place of veal for a leaner option.

- Use gluten-free breadcrumbs or almond flour in place of regular breadcrumbs for a gluten-free version.

- Substitute dried fruits such as cranberries or apricots for raisins for a different flavor profile.

Make Ahead Tips

You can prepare the meatball mixture in advance and refrigerate it for up to 24 hours before cooking. This will allow the flavors to meld together and make for a more flavorful dish.

Presentation Ideas

Serve the meatballs in a shallow bowl with a ladle of broth and garnish with chopped parsley or grated Parmesan cheese for a beautiful presentation.

Pairing Recommendations

Meatballs pair well with a variety of side dishes such as rice, pasta, or mashed potatoes. They also go well with a glass of red wine or a light beer.

Storage and Reheating Instructions

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place the meatballs and broth in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of meatballs contains approximately 350 calories.

Carbohydrates

Each serving of meatballs contains approximately 15 grams of carbohydrates.

Fats

Each serving of meatballs contains approximately 20 grams of fats.

Proteins

Each serving of meatballs contains approximately 25 grams of proteins.

Vitamins and minerals

Meatballs are a good source of iron, zinc, and vitamin B12.

Alergens

Meatballs may contain allergens such as wheat (breadcrumbs) and dairy (Parmesan cheese).

Summary

Meatballs are a nutritious and delicious dish that is rich in proteins and essential vitamins and minerals. They are a satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Meatballs (Albondigas) are a delicious and comforting dish that is perfect for a cozy meal at home. With a flavorful broth and tender meatballs, this dish is sure to become a family favorite. Enjoy them with rice, potatoes, or crusty bread for a satisfying meal that will warm you up from the inside out.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Albondigas, or meatballs as they are more commonly known. It was many years ago, when I was just a young girl living in a small village in Spain. My mother had a friend who was an amazing cook, and she would often share her recipes with us. One day, she invited us over for dinner and served us the most delicious meatballs I had ever tasted.

I was immediately hooked and begged her to share her recipe with me. She smiled and agreed, but only on the condition that I would promise to pass it down to future generations. I eagerly agreed, and she began to teach me how to make the perfect Albondigas.

The secret, she told me, was in the blend of spices and the quality of the meat. She showed me how to mix together ground beef, breadcrumbs, eggs, garlic, parsley, and a special blend of spices that she had learned from her own grandmother. She told me that the key to making tender, flavorful meatballs was to mix the ingredients gently and not overwork the meat.

As she guided me through the process, I watched in awe as she shaped the mixture into perfect little balls and cooked them in a savory tomato broth. The smell that filled her kitchen was intoxicating, and I couldn't wait to taste the final product.

When the meatballs were finally ready, she served them to us with a side of rice and crusty bread. I took my first bite and was transported to culinary heaven. The meatballs were tender and flavorful, with just the right amount of seasoning. I couldn't believe that I had made something so delicious with my own hands.

From that day on, Albondigas became a staple in my family's kitchen. I would make them for special occasions, family gatherings, and just for a comforting weeknight meal. Every time I made them, I would think of my mother's friend and the joy she had brought into our lives with her incredible recipe.

As the years passed, I continued to refine the recipe, adding my own twist here and there. I experimented with different spices, herbs, and even types of meat. I found that using a mixture of ground beef and pork gave the meatballs a richer flavor, while adding a bit of grated onion to the mixture added a hint of sweetness.

I also learned to make a variation of the recipe that included a hard-boiled egg in the center of each meatball, a tradition that I had seen in some of the older recipes from my grandmother's cookbook. This added an element of surprise to each bite, and my family loved it.

Over the years, I have shared my recipe with friends, neighbors, and anyone who has had the pleasure of tasting my Albondigas. I have passed it down to my children and grandchildren, just as my mother's friend had asked me to do all those years ago.

And now, as I sit here reminiscing about the joy that this recipe has brought into my life, I can't help but feel grateful for the culinary journey that I have been on. From that first taste of Albondigas in a small village in Spain to now, where I am known as the meatball queen in my own community, my love for cooking and sharing delicious food with others has only grown stronger.

I may have learned how to make Albondigas from someone else, but the recipe has become a part of me. It is a reminder of the joy that comes from sharing a delicious meal with loved ones, and the memories that are created around the dinner table. And for that, I will always be grateful.