Recipe by Don
"The sunshine just shines on and on. A delight to the taste buds."
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minced green onion
minced fresh oregano
minced fresh flat-leaf parsley
Worcestershire sauce, or to taste
salt and ground black pepper to taste
3 1/2 ounces
fresh white bread crumbs
extra-virgin olive oil
3 1/2 ounces
minced red bell pepper
1 1/2 teaspoons
1 1/2 teaspoons
ground black pepper
1 (28 ounce) can
Italian plum tomatoes, chopped
extra-virgin olive oil, or as needed
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 entirely. Rather than frying the meatballs in batches, I simply baked them at 400 degrees for 20 minutes. Finally, I just dropped the meatballs into the sauce and simmered everything together for 45 minutes. This was excellent. I would suggest cutting the amount of pancetta in half, however, because it was still a little salty; the only thing that marred an otherwise tasty treat. We served this with Awesome Rice Pilaf and Swiss Chard Sauteed with Lime, both recipes from this site as well. The combination of the three made for a memorable meal.
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 crock put for several hours. Disappointing.
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, there is no salt used in the sauce. So, "que pasa", what happened.
1.---- Bacon/pancetta contains salt in varying degrees. This could affect the flavour depening on bacon used. Some bacon can be extremely salty. Pancetta is not!!!!.
2. ... In cooking the sauce for intensity, which I thought fine, I have discovered that in intensifying, it can give a salt like taste, not salt but intense flavour. I added a touch, to taste, of sugar and mixed well. Problem solved. Turned out great. Possible solution to a, for me, complexing problem. Hope helps any other brave soul trying the recipe. cheers.
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 followed recipe as stated; except using fresh garden tomatoes. I think the idea of chilling the meatballs was great, seemed hold them together better; I would have never thought to do that. Thanks for sharing, Don. Another winner in my book !!
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 salty ... it's a keeper and next time I will cut the salt down a bit. Having said that ... would it have been different with white wine? Thanx Don for the recipe ...
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 has plenty salt)! Sorry, but I substituted bacon for pancetta. That substitution didn't really figure into my rating. The dish was good; though I think I put high expectations on the dish with the exotic name and all the ingredients. I have made other red sauces before and this sauce didn’t really seem all that different. The meatballs were denser that what I’m used to and I really didn’t taste the fresh oregano or Worcestershire. The wine in the sauce certainly made it sharp. I encourage people to try this recipe, but for me, it was too much fuss and the overall flavor seemed more Italian to me than Spanish or Mediterranean.
* Percent Daily Values are based on a 2,000 calorie diet.
Spanish Style Albondigas in a Sunny Mediterranean Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 615
** Calories from Fat: 361
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