Stewed Spanish Meatballs
Make authentic Albóndigas Españolas Guisadas—tender Spanish meatballs simmered in a rich tomato sauce with peppers, herbs, and capers. Ready in under an hour!
Recipe - Gourmet Garage Corporate
Stewed Spanish Meatballs
Prep Time25 Minutes
Servings6
Cook Time25 Minutes
0Ingredients
1 large egg
1 1/2 lbs ground beef (85-93%)
3/4 cup Italian-style panko breadcrumbs
1/2 cup finely chopped red onion, divided
2 tablespoons garlic paste, divided
1/2 tsp Kosher salt
2 tbsp olive oil
1 cup chopped green/red bell peppers
1 cup chopped Roma tomatoes
1 can (15 oz) tomato sauce
2 tbsp chopped fresh cilantro + additional for garnish (optional)
1 tbsp chopped fresh parsley + additional for garnish (optional)
2 tbsp drained capers
steamed white rice for serving (optional)
Directions
- In large bowl, whisk egg; gently mix in beef, breadcrumbs, 1/4 cup onion, 1 tablespoon garlic paste, salt and 3/4 teaspoon black pepper. Form beef mixture into 24 (1 1/2-inch) meatballs; place 1-inch apart on rimmed baking pan.
- In large saucepot, heat oil over medium heat. Add remaining 1/4 cup onion; cook and stir 2 minutes or until tender. Add bell pepper; cook and stir 2 minutes or until tender. Add tomatoes and remaining 1 tablespoon garlic paste; cook and stir 1 minute or until fragrant. Add tomato sauce, cilantro, parsley, capers and 3/4 teaspoon black pepper; heat to a simmer, stirring occasionally.
- Add meatballs; cover and cook 15 minutes or until internal temperature of meatballs reaches 160°, stirring occasionally. Makes about 24 meatballs and 3 cups sauce.
- Serve meatballs and sauce over rice garnished with cilantro and/or parsley, if desired.
25 minutes
Prep Time
25 minutes
Cook Time
6
Servings
Directions
- In large bowl, whisk egg; gently mix in beef, breadcrumbs, 1/4 cup onion, 1 tablespoon garlic paste, salt and 3/4 teaspoon black pepper. Form beef mixture into 24 (1 1/2-inch) meatballs; place 1-inch apart on rimmed baking pan.
- In large saucepot, heat oil over medium heat. Add remaining 1/4 cup onion; cook and stir 2 minutes or until tender. Add bell pepper; cook and stir 2 minutes or until tender. Add tomatoes and remaining 1 tablespoon garlic paste; cook and stir 1 minute or until fragrant. Add tomato sauce, cilantro, parsley, capers and 3/4 teaspoon black pepper; heat to a simmer, stirring occasionally.
- Add meatballs; cover and cook 15 minutes or until internal temperature of meatballs reaches 160°, stirring occasionally. Makes about 24 meatballs and 3 cups sauce.
- Serve meatballs and sauce over rice garnished with cilantro and/or parsley, if desired.
