Spanish-Style Albondigas in a Sunny Mediterranean Sauce recipe
All Recipes World Cuisine Recipes European Spanish
Ingredients
- ¾ pound ground beef ¼ pound ground pork 2 tablespoons chopped spring onions 2 tablespoons chopped fresh oregano 1 clove garlic, finely chopped 1 tablespoon Worcestershire sauce, or to taste 1 tablespoon chopped fresh flat-leaf parsley salt and ground black pepper to taste 1 ⅔ cups fresh, white bread crumbs, divided extra-virgin olive oil for frying 2 tablespoons extra-virgin olive oil ½ cup pancetta, chopped 3 tablespoons finely chopped onion 1 clove garlic, finely chopped 2 tablespoons finely chopped red bell pepper 2 tablespoons finely chopped carrot 2 tablespoons finely chopped celery 1 ½ teaspoons dried oregano 1 ½ teaspoons dried basil ¼ teaspoon ground coriander ¼ teaspoon freshly ground black pepper, or to taste 1 cup white wine 2 tablespoons tomato puree 2 (14 ounce) cans Italian plum tomatoes, chopped
Nutrition Info
- 733.9 caloriescarbohydrate: 31.2 gcholesterol: 53.1 mgfat: 55.3 gfiber: 3.4 gprotein: 20.3 gsaturatedFat: 10.6 gservingSize: -sodium: 644.5 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Spanish-Style Albondigas in a Sunny Mediterranean Sauce
Directions
-
Combine ground beef, ground pork, spring onions, fresh oregano, 1 clove garlic, Worcestershire sauce, parsley, salt, and black pepper in a bowl. Mix well. Add 1 1/3 cups bread crumbs gradually. Form mixture into balls.
Place remaining 1/3 cup bread crumbs in a bowl. Dip meatballs into bread crumbs and transfer to a tray. Cover with plastic wrap and refrigerate, at least 30 minutes.
Heat oil in a large skillet over low heat. Cook meatballs in batches, stirring and turning occasionally, until evenly brown and no longer pink in the center, 5 to 7 minutes. An instant-read thermometer inserted into a meatball should read at least 160 degrees F (70 degrees C).
Heat 2 tablespoons oil in a skillet. Add pancetta, fry until brown but not crisp, about 4 minutes. Add onion and the remaining garlic, cook and stir until fragrant, about 1 minute. Add red bell pepper, carrot, and celery. Fry, stirring occasionally, until softened, about 3 minutes. Add oregano, basil, coriander, and black pepper, cook and stir for 1 minute.
Pour wine into the pancetta mixture and stir to reduce. Stir tomato puree in quickly to avoid burning. Add plum tomatoes, stir to break down. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce thickens considerably, 1 to 1 1/2 hours.
Blend sauce using an immersion blender. Add meatballs to the sauce, cook until heated through, about 10 minutes more.