Spanish Style Albondigas
Summary Not available
- ground beef
- ground pork
- 2 green onion
- 2 fresh oregano
- 1 flat-leaf parsley
- 1 clove garlic (minced)
- 2 Worcestershire sauce (or to taste)
- to taste
- 3 bread crumbs
- 2 olive oil
- 3 ounces pancetta (chopped)
- 3 minced onion
- 1 clove garlic (minced)
- 2 minced carrot
- 2 minced celery
- 2 bell pepper
- 1 dried basil
- 1 dried oregano
- ground coriander
- 2 black pepper
- 1 cup white wine
- 2 tomato puree
- 1 plum tomatoes (chopped)
- 2 olive oil (or as needed)
Mix ground beef, ground pork, green onion, oregano, parsley, garlic, Worcestershire sauce, salt, and black pepper together in a bowl
Slowly add and mix breadcrumbs into meat mixture to desired consistency
Form mixture into balls, roll them in remaining bread crumbs to coat, and arrange onto a shallow tray
Cover meatballs with plastic wrap and refrigerate at least 30 minutes
Heat 2 tablespoons olive oil in a large pot over medium heat
Cook and stir pancetta in the hot oil until browned, about 4 minutes
Add onion and garlic to the pancetta; continue to cook and stir until fragrant, about 1 minute
Stir carrot, celery, and red bell pepper into the pancetta mixture; cook until the carrot softens slightly, about 3 minutes
Sprinkle basil, oregano, coriander, and black pepper over pancetta mixture; stir to season evenly
Pour wine over the pancetta mixture
Increase heat to medium-high and cook until the liquid reduces by about half
Quickly stir tomato puree into pancetta mixture; add chopped tomatoes
Cook and stir the mixture until the tomatoes begin to break down into a sauce, about 5 minutes
Reduce heat to low and simmer until the sauce thickens, 60 to 90 minutes
Heat 2 tablespoons oil in a large skillet over low heat
Cook and stir meatballs in batches in hot oil until evenly browned and cooked through, 5 to 7 minutes; drain on a plate lined with paper towel
Gently drop meatballs into the simmering sauce; cook together until meatballs are heated through, about 10 minutes
No extra notes