Albondiga "Spanish Meatball"

The Spanish meatball, or Albondiga, is one of the great Spanish classic recipes. Of course, there are so many ways to make them, and everyone has their preference.

I make my albondigas with a nice sauce and I have listed recipe for that below. Spanish meatballs are often found in most tapas bars and make a great little snack.

This dish couldn't be easier, I suggest you give it a try for your next tapas party. These tasty little meatballs pair perfectly with a nice glass of Rioja wine ! Give them a try and let me know what you think!

For the sauce:1 onion finely chopped
1 clove garlic finely chopped
1 cup of beef stock
1/2 cup red wine
1/2 TB flour
2 TB olive oil


DIRECTIONS

Begin by soaking the bread in the milk. Add the beef, garlic, egg, soaked bread, parsley, salt and pepper to bowl and mix well. Form the meatballs and lightly roll them in flour.

Heat the oil (about 1 inch in the pan) and add the meatballs. Cook for about 10 minutes turning frequently. Remove from the oil to a paper towel lined tray.

To make the sauce, keep about half of the oil from the meatballs and use the fat from the beef. Add the onion and garlic and cook until they are soft. Stir in about 1/2 TB of flour to slightly thicken the sauce. Now add the stock and wine and simmer for about 10 minutes.

Put the meatballs back in the sauce and cook everything for about 5 minutes. Serve in a dish with the sauce and enjoy!

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