Spanish Style Albondigas in a Sunny Mediterranean Sauce

Spanish Style Albondigas in a Sunny Mediterranean Sauce

Hasta Luego

"The sunshine just shines on and on. A delight to the taste buds."
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Ingredients

2 h 20 m servings 615 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 615 kcal
  • 31%
  • Fat:
  • 40.1 g
  • 62%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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. 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.
  3. Pour wine over the pancetta mixture. Increase heat to medium-high and cook until the liquid reduces by about half.
  4. 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.
  5. 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.
  6. Gently drop meatballs into the simmering sauce; cook together until meatballs are heated through, about 10 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

I've had Spanish meatballs before and really liked them so I was anxious to try these. I considered a prior reviewer's comment that they were a bit salty so I decided to leave out the added salt...

Most helpful critical review

I served the sauce on frozen meatballs and that wasn't the best idea. But, the sauce wasn't very flavorful and too chunky to coat the meatballs. Instead of simmering stovetop I put in the croc...

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I've had Spanish meatballs before and really liked them so I was anxious to try these. I considered a prior reviewer's comment that they were a bit salty so I decided to leave out the added salt...

Hi, recently, Summerpls gave me a great review. I thank her greatly. re the recipe but said too much salt. However, I was confused.!! Salt in the meatballs is to personal taste and per se, the...

I made this when it was still a personal recipe; Here is my review:.....Reviewed on Jun. 9, 2012by misty This tasted wonderful and was enjoyed by all. Leftovers were equally as good! I fol...

This is an excellent recipe! Tried it yesterday and followed it completely ... except ... I had no white wine so I used red wine. The only reason I did not give it a 5 star was it was too sal...

Based on other's comments, I checked the sodium content of the pancetta at the store before purchasing, and there was 6 times more sodium per serving compared to low-sodium bacon (which still ha...

I served the sauce on frozen meatballs and that wasn't the best idea. But, the sauce wasn't very flavorful and too chunky to coat the meatballs. Instead of simmering stovetop I put in the croc...

I just made this recipe and was good to do something new. Really good tasting tomato sauce only a few things I changed. Added some smoked paprika for a bit of colour to the meatballs and another...

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