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Albondigas (aka Spanish-Style Meatballs)

Ingredients for the Sauce (An Esmeralda Original; inspired by this Food Network Recipe and this recipe from Spain Recipes)

  • 2 Tbs. olive oil
  • 1/2 an onion, chopped
  • 2 cloves garlic
  • 2-28 oz. cans whole tomato, chopped
  • 2 Tbs. red wine
  • 1 Tbs. chopped fresh basil
  • 1 Tbs. chopped fresh rosemary
  • salt & pepper

Ingredients for the Meatballs (Adapted from this recipe from Spain Recipes)

  • 1 lb. ground beef or meatloaf mix
  • 1/2 tsp. turmeric
  • 2 tsp. chopped fresh thyme
  • 1 egg
  • 1 c. plain breadcrumbs
  • 3 cloves garlic

I had used up all my manchego cheese before making this, but would like to add the recommended 2 Tbs. of grated manchego next time.


Make the Sauce

Heat olive oil in a medium pot over medium heat. Add onions & garlic and cook for 5 minutes, until the onions are translucent.

While the onions are cooking, open the cans of tomatoes and roughly chop the tomatoes (save the juice!). This step is in here because I got ahead of myself and forgot to chop the tomatoes. 🙂

    Add tomatoes, and remaining ingredients to the onions & garlic. Lower heat and let simmer.

    Make the Meatballs

    In a mixing bowl, combine all ingredients with your hands.

    Roll mixture into small balls and place on a foil-lined cookie sheet.

    Bake for 10 minutes, until browned (I forgot mine in the oven, hence why they’re a bit crispy looking!)

    Meatballs 1-1

    Add meatballs to sauce. If you’re serving them within the hour, let everything simmer together. Otherwise, turn off heat and reheat on low at least 20 minute before serving.

    Meatballs 2-1

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