Albóndigas


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

1 egg

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

Sauce:

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.

Cheers,
Sean Patrick Gallagher

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