Ridiculously Good Spanish Meatballs
- 1/2 pound ground pork ground beef if preferred
- 3 cloves garlic minced
- 1 medium white onion chopped
- 1 tablespoon parsley chopped
- 1 slice bread soaked in milk
- 1 egg beaten
- 1 pinch salt
- 1 large green or red pepper chopped
- 5 medium ripe tomatoes chopped into quarters
- 2-3 cloves garlic minced
- 1/2 cup tomato paste
- 1 teaspoon smoked paprika
- 1/4 teaspoon thyme
- 1 teaspoon sugar or runny honey
- 1 pinch salt to taste
- 1 pinch pepper to taste
Albondigas are typically served as tapas in Spanish bars, although this dish can also be served over rice or with crusty bread as a late lunch or dinner.
The Spanish use a lot of pork in their cooking, something I am slowly getting used to.
These albondigas are half beef and half pork, and they turned out absolutely perfect. The sauce is fragrant and full of flavors. You can take away or add extra garlic depending on your family's taste buds. In our casa it's extra garlic all the time!
I tend to make the meatballs a bit smaller than a golf ball , so if you make yours bigger adjust the cooking time a little bit to accommodate cooking throughout.