Home Style Meatballs Albondigas Caseras
Bring comfort food to your table with these irresistible Home Style Meatballs (Albondigas Caseras), a traditional favorite packed with bold, savory flavors. This recipe combines tender ground beef and pork with aromatic garlic, fresh parsley, and a hint of ground cumin, perfectly balanced by a rich, slow-simmered tomato sauce infused with smoked paprika and a touch of sweetness. The meatballs are seared to golden perfection before soaking up the flavors of the sauce, creating a dish that's as comforting as it is flavorful. Ready in just an hour, this crowd-pleasing recipe serves 4 and pairs beautifully with rice, mashed potatoes, or crusty bread. Whether you're planning a cozy family dinner or looking to impress guests, these homemade Spanish-style meatballs are sure to become a new go-to for satisfying meals.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 60 ml Milk
- 2 Garlic cloves, minced
- 1 Egg
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Onion, finely chopped
- 400 grams Canned tomatoes, crushed
- 250 ml Chicken stock
- 1 Bay leaf
- 1 teaspoon Smoked paprika
- 1 teaspoon Sugar
Instructions
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to absorb.
In a large mixing bowl, combine the ground beef, ground pork, minced garlic, egg, parsley, ground cumin, salt, and black pepper. Add the soaked breadcrumb mixture and mix everything gently until just combined. Do not overwork the mixture.
Form the meat mixture into small balls, approximately 1 to 1.5 inches in diameter. Place them on a tray and set aside.
Heat olive oil in a large skillet or pot over medium heat. Working in batches, sear the meatballs until browned on all sides, about 3 minutes per batch. Remove the meatballs and set them aside.
In the same skillet, add the finely chopped onion and sauté until softened, about 5 minutes. Add the smoked paprika and stir for 30 seconds to release its aroma.
Add the crushed canned tomatoes, chicken stock, bay leaf, and sugar to the skillet. Stir well and bring the mixture to a simmer.
Return the seared meatballs to the skillet, making sure they are partially submerged in the tomato sauce. Cover the skillet with a lid and let the meatballs cook in the sauce over low heat for 25-30 minutes, stirring occasionally.
Remove the bay leaf, taste the sauce, and adjust seasoning with additional salt or pepper if needed.
Serve the meatballs hot with the tomato sauce over a plate of cooked rice, mashed potatoes, or crusty bread. Garnish with extra chopped parsley if desired.
Nutrition Facts
Calories |
2865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.5 g | 239% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 6859 mg | 298% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 34.8 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 429 mg | 33% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2374 mg | 51% | |
*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.
