Tapas - Albóndigas (Spanish Meatballs) with Tomato Sauce

Albóndigas (Spanish Meatballs) with Tomato-Paprika Sauce

For the Meatballs

Yields about 20 to 24 small meatballs

Ingredients:

• 1 pound ground beef (or half beef, half pork)

• 1 egg

• 2 tablespoons fresh breadcrumbs

• 2 tablespoons whole milk

• 2 garlic cloves, finely minced

• ½ teaspoon paprika

• 1 tsp cumin

• ½ teaspoon salt

• ¼ teaspoon white or black pepper

Instructions (Baked Version):

1. In a bowl, combine ground meat, bread crumbs, egg, garlic, cumin, paprika, salt, and pepper. Mix gently until just combined — do not overwork.

2. Roll into small meatballs (about 1 to 1.25 inches).

3. Arrange on a parchment-lined baking sheet. Bake at 400°F for 12 to 15 minutes, or until just cooked through.

4. Simmer on med-low heat in Tomato-Paprika Sauce for 10 minutes.

Alternate Pan-Sear Option:
Heat a thin layer of olive oil in a nonstick or cast iron skillet. Brown meatballs on all sides over medium heat (about 5–6 minutes total), then finish in the oven at 350°F for 5 to 7 minutes until cooked through.

For the Tomato-Paprika Sauce

Ingredients:

• 2 tablespoons olive oil

• ½ onion, finely chopped

• 2 garlic cloves, minced

• 1 teaspoon paprika

• 1 tablespoon cumin

• 1 tablespoon tomato paste

• ½ cup crushed tomatoes or tomato puree - remember, a tomato is a tomato!

• ¼ cup chicken broth or water - I use 1 tsp Knorr Chicken Bouillon and ¼ cup water

• Salt and pepper to taste

• Optional: pinch of sugar to balance

Instructions:

1. Heat olive oil in a saucepan over medium heat. Cook onion until soft, about 5 minutes.

2. Add garlic and paprika; cook for 30 seconds.

3. Stir in tomato paste and cook 1 minute, then add tomatoes and broth. Simmer for 10 to 15 minutes until slightly thickened.

4. Stir in salt, pepper, and optional sugar.

5. Add meatballs and simmer for 10 minutes