Albondigas (Spanish-Style Meatballs in Tomato Sauce)

Name: Albondigas (Spanish-Style Meatballs in Tomato Sauce)
Ingredients: 3/4 pound 80% lean ground beef; 3/4 pound ground pork; Salt; pepper; 1/2 cup panko, homemade breadcrumbs or crushed/ground corn tortilla chips; Milk to moisten crumbs, about 1/4 cup; 1 egg; 1/4 teaspoon freshly grated nutmeg; 1/2 cup grated Parmigiano-Reggiano cheese, a couple small handfuls; 1 1/2 teaspoons each: ground cumin, coriander and regular or smoked paprika; 1 tablespoon Worcestershire sauce; 3 Piquillo peppers in water, drained and finely chopped or 1 4-ounce jar pimientos, drained and finely chopped; 3 tablespoons grated onion; 4 cloves garlic, grated or finely chopped; About 1/2 cup loosely packed flat-leaf parsley and/or cilantro leaves, finely chopped; About 2 tablespoons EVOO – Extra Virgin Olive Oil

recipes-list.com

Preheat oven to 425°F. For the meatballs, combine ingredients in a large mixing bowl then roll into balls about 2 inches in diameter. Transfer to a parchment-lined baking sheet and roast 18-20 min

Keywords

recipe
list
recipes
catalog
cooking
kitchen
meal
breakfast
taste
lunch
ingredients
directions

View full recipe on recipes-list.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at recipes-list.com.

Share this recipe:

Cooking tools:

Ingredients

3/4 pound 80% lean ground beef
3/4 pound ground pork
Salt
pepper
1/2 cup panko, homemade breadcrumbs or crushed/ground corn tortilla chips
Milk to moisten crumbs, about 1/4 cup
1 egg
1/4 teaspoon freshly grated nutmeg
1/2 cup grated Parmigiano-Reggiano cheese, a couple small handfuls
1 1/2 teaspoons each: ground cumin, coriander and regular or smoked paprika
1 tablespoon Worcestershire sauce
3 Piquillo peppers in water, drained and finely chopped or 1 4-ounce jar pimientos, drained and finely chopped
3 tablespoons grated onion
4 cloves garlic, grated or finely chopped
About 1/2 cup loosely packed flat-leaf parsley and/or cilantro leaves, finely chopped
About 2 tablespoons EVOO – Extra Virgin Olive Oil