Tapas Spanish Meatballs (Albondigas)
These flavorful Spanish meatballs with a spicy tomato sauce are perfect for your next get together. Serve them at a tapas themed party, a potluck, or add them into your weeknight dinner menu. Great as an appetizer or a main!
- 1 loaf good country style bread
Spicy Tomato Sauce
- 6 whole roma tomatoes
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 dried bay leaf
- 2 cup veg stock or water
- 1/2 yellow onion, finely diced
- 2 tsp tomato paste
- 2 tsp red pepper flakes
- 1 tsp chile powder
- 2 tsp smoked paprika
- kosher salt to taste
- fresh ground black pepper to taste
- 8 oz ground beef
- 8 oz ground pork
- 2 garlic cloves, grated
- 2.5 tbsp breadcrumbs
- 1 egg, lightly beaten
- 2 tbsp parsley
- 1 tsp smoked paprika
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1 tbsp olive oil
Preheat oven to 300°F
Slice about three 1/2-inch slices off your bread loaf. Tear these slices into small pieces. Spread pieces out onto a sheet pan and bake in the oven for 25-30 minutes until completely dry. Move the bread pieces around midway through to ensure even cooking.
Remove bread from the oven and let cool for a few minutes. Use a food processor to break down the pieces until you get a fine consistency.
Spicy Tomato Sauce
Raise oven temperature to 400°F. Chop the roma tomatoes into large chunks and peel the garlic. Place the tomatoes and garlic into a roasting pan.
Drizzle the tomatoes and garlic with the olive oil and season with salt and pepper. Roast in oven for 30 minutes.
Remove roasting pan from oven and add the veggie stock to it. Scrape off all the nice caramelized bits. Transfer contents to a medium saucepan. Add in the bay leaf and oregano and bring to a boil.
Lower temperature and simmer for 25 minutes. Remove the bay leaf from the saucepan. Use a stick blender to puree into tomato sauce.
In a mixing bowl combine all the meatball ingredients except the olive oil. Thoroughly combine with your hands but do not overmix.
Portion into 1oz meatballs.
Heat the 1 tbsp olive oil in large skillet over medium-high heat. Add in the meatballs and brown on all sides. (Do not overcrowd the pan, do this in two batches if necessary)
Remove meatballs from pan and set aside. Going back to the sauce ingredients list, add in the diced yellow onion and saute until translucent. Add in the 2 tsp tomato paste and mix into the onions. Saute for about a minute. Lower heat to medium-low.
Carefully add your tomato sauce into the skillet. Mix to combine. Add in the red pepper flakes, chile powder, and smoked paprika. Season to taste with salt and pepper.
Transfer the meatballs back into the sauce along with any juices that have come out. Bring sauce to a simmer and place a lid on the skillet. Cook for about 5-7 minutes or until cooked through.
Serve with the rest of the country loaf and enjoy!