Albondigas {Spanish Meatballs}

We are continuing our Celebrate Summer Tapas Party with Albondigas {Spanish Meatballs}. Are you expecting this post to be about soup? I was! I was flipping through a tapas book looking for ideas and came across a recipe for Albondigas. Well it’s summer, I don’t want soup…and then I continued reading the recipe…..

it would have been easier if the book included photos, but the recipe was clearly an appetizer. Huh? I set off to search the origins and best that I can tell, Albondigas soup is from Mexico and Albondigas {Spanish Meatballs} are, well obviously from Spain. I learn something new each day!!

Well I was in need of an easy to make appetizer and these were perfect! While I was searching around for more information, I took notes on all of the different versions and came up with my own….cause that’s how I roll. 😉

I decided to use a combination of ground beef and ground lamb. Feel free to substitute ground pork if you don’t like lamb {Deb}. Mix it together with the garlic, and chopped onion. Mix in the chopped parsley, bread crumbs, milk, egg, paprika, salt and pepper….

Mix until thoroughly combined, and scoop into walnut sized balls…..

Roll into round balls and set aside…..

Heat olive oil in a large skillet, then add the chopped onion. Heat until soft, 3 to 5 minutes…..

Add the diced tomatoes {including the liquid} and parsley…..

add the wine and tomato paste. Stir to combine. When the mixture starts to simmer, add the meatballs…..

Cover and cook for 20 to 25 minutes, until thoroughly cooked. Serve with toothpicks…..

or forks, whatever works.

If you look at the upper left corner, you can almost see the Marinated Olives and Mushrooms…..

I also served Sweet and Spicy Almonds, that you can’t see on the table…..

but you will definitely want them on your table….they are delicious! The Summer Berry Sangria is coming up tomorrow, and the Couscous Salad with Peaches and Arugula later is coming later this week…so stay tuned! 🙂

I am so glad that we had our party last weekend, it has been raining non-stop since Monday. 🙁

Enjoy!!

Albondigas {Spanish Meatballs}

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Serves	30 to 35 meatballs
Prep time	20 minutes
Cook time	40 minutes
Total time	1 hour
Meal type	Appetizer

No tapas party would be complete without Albondigas {Spanish Meatballs} in tomato sauce.

Ingredients

• For the Meatballs
• 1 Pound ground beef
• 1/2 Pound ground lamb or pork
• 1/2 cup chopped, yellow onion
• 3 Large cloves fresh garlic, pressed
• 1 Large egg
• 1 cup chopped, Italian parsley
• 1 Tablespoon paprika
• 1/4 cup dried bread crumbs
• 1/4 cup milk (I used cashew milk)
• For the Tomato Sauce
• 2 Tablespoons olive oil
• 1/2 cup chopped, yellow onion
• 14.5 Ounce can diced tomatoes
• 1 Tablespoon chopped, Italian parsley
• 1 cup white wine
• 1 Tablespoon tomato paste
• sea salt and pepper to taste

Directions

To make the meatballs:

Mix together the ground beef, ground lamb/pork, garlic, and onions.

Add the bread crumbs, parsley, milk, paprika, and eggs. Mix until thoroughly combined.

Scoop meatballs with a small cookie scoop {or by hand} about the size of a walnut.

Roll into round balls and set aside.

To make the Tomato Sauce:

Heat oil in a large skillet.

Add the onions and cook until soft, 3 to 5 minutes.

Add the tomatoes {without draining}, parsley, wine and tomato paste, stir to combine.

When sauce begins to simmer, add the meatballs, cover and simmer for 20 to 30 minutes until thoroughly cooked.

This recipe will be partying at these link parties!