Bikers Spanish Meatballs Albondigas
Transport your taste buds to the heart of Spain with these Bikers Spanish Meatballs, also known as Albóndigas. This flavorful recipe combines a perfect blend of ground beef and pork, seasoned with smoked paprika, cumin, and fresh parsley, creating irresistibly tender and juicy meatballs. Simmered to perfection in a rich, savory tomato sauce infused with garlic, onion, red bell pepper, and a hint of red chili flakes, these meatballs make a meal worth savoring. Ready in just an hour, they’re an ideal option for weeknight dinners or tapas-style entertaining. Serve these Spanish delights with crusty bread, fluffy rice, or simply enjoy them on their own for a true taste of authentic Spain.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 70 g Breadcrumbs
- 1 large Egg
- 4 minced Garlic cloves
- 2 tbsp, chopped Fresh parsley
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 400 g Canned tomatoes
- 1 medium, finely chopped Onion
- 1 diced Red bell pepper
- 2 tbsp Tomato paste
- 250 ml Chicken stock
- 1 whole Bay leaf
- 0.25 tsp Red chili flakes
- 1 tsp Sugar
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, minced garlic, parsley, smoked paprika, ground cumin, salt, and black pepper.
Using your hands, mix until all the ingredients are well incorporated, but do not overwork the mixture.
Roll the mixture into small, even-sized meatballs (approximately 1.5 inches in diameter) and set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches if necessary, brown the meatballs on all sides, about 5-7 minutes. Remove the meatballs and set aside.
In the same skillet, add the remaining olive oil. Cook the onion and red bell pepper over medium heat until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste and cook for 1-2 minutes, stirring constantly.
Pour in the canned tomatoes, chicken stock, bay leaf, red chili flakes, and sugar. Stir well to combine.
Bring the sauce to a simmer and return the meatballs to the skillet. Ensure the meatballs are mostly submerged in the sauce.
Cover the skillet with a lid and simmer on low heat for 20-25 minutes, stirring occasionally, until the meatballs are cooked through and the sauce thickens slightly.
Remove the bay leaf and adjust seasoning with additional salt and pepper, if needed.
Serve the meatballs hot, garnished with additional parsley if desired. They can be paired with crusty bread, rice, or enjoyed as they are.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.0 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
