Whenever I have ground beef around, I challenge myself to make something different. I stuff peppers, fill tortillas, or make hearty bolognese. Scouring through our fridge in Philly, I decided that I would make a style of meatball named Albóndigas, a spanish style meatball dish.
For this recipe I wanted to use what I had lying around and in the fridge, so you could substitute many of the items I use with what you have in your fridge.
Albóndigas – Serves 4-6 (Depending on how hungry you are!)
2 pounds ground beef
1/4 cup cracker crumbs
1/4 cup milk
2 T chopped cilantro
1/2 teaspoon cinnamon
1 teaspoon ground oregano
1/2 cup crumbled feta
1 T ground cumin
1/8 t hot pepper flake
1/2 large white onion, small diced
3 cloves garlic, minced
1 can san marzano tomatoes, pureed
2 small carrots, peeled and shredded
1/2 large white onion, minced
4 cloves garlic, minced
1 T kosher salt
1 T white sugar
1 T vinegar
Mix together all items except the onion and garlic. Do not over mix or you can make the beef tough.
Separately, Cook onion until soft in 1 T olive oil, Add garlic and cook for 2 minutes
Let cool, mix into meat mixture.
In the same pan you cooked the onion add enough olive oil to fill pan 1/2 inch.
Roll the meatballs into golf ball size. Once the oil is hot, add meatballs to brown, brown on both sides. remove from heat and add 1/2 white onion minced, 4 cloves garlic minced, 2 carrots shredded.
Once the onion and carrot are soft, add tomato puree. Add 1 T kosher salt and 1 T sugar, cook for 20 minutes over medium heat covered. Add meatballs back in and cook for 1 hour on medium low heat. Stirring every 20 minutes to prevent scorching on the bottom of the pan. Taste the sauce for seasoning and finish with a splash of good vinegar to balance sauce.
Finish with a drizzle of good oil and chopped fresh cilantro and feta.
Try this recipe out! Super easy and delicious.
Sean Patrick Gallagher