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Spanish Meatballs

Categories: Comfort Foods, Party Snacks
Type: Appetizers and Snacks

These little veal and pork meatballs-albóndigas in Spanish-are popular served as tapas

Prep Time: prep 20 mins

Cooking Time: cook 1 hr

Serves: makes 48


  • 1lb 10oz ( 750g) ground veal
  • 9oz ( 250g) ground pork
  • 1 / 2 cup minced parsley, plus more for garnish
  • 2 garlic cloves, minced
  • 1 / 2 tsp ground nutmeg
  • 1 / 2 cup whole milk
  • 1 / 3 cup bread crumbs (from day-old bread)
  • 2 tbsp olive oil
  • 3 onions, finely chopped
  • 1 tbsp all-purpose flour, plus more for dusting
  • 1 3 / 4 cups hearty red wine
  • 2 large eggs, beaten
  • salt and freshly ground black pepper
  • 1 cup vegetable oil
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  1. Mix the veal, pork, parsley, and garlic together in a large bowl. Combine the bread crumbs and milk in a small bowl and set aside.
  2. Heat the olive oil in a large flameproof casserole over medium heat. Add the onions and cook, stirring frequently, about 5 minutes, or until softened. Sprinkle in the flour and stir for 1 minute. Pour in the wine and bring to a simmer. Cook, stirring occasionally, 15 minutes, until lightly thickened. Rub through a wire sieve and return to the casserole. Season with salt and pepper. Set the sauce aside.
  3. Squeeze the excess milk from the bread crumbs and add to the meat mixture. Add the eggs and 3 tbsp of the wine sauce, season with salt and pepper, and mix well. Roll the mixture into 48 balls, each about the size of a golf ball. Dust the balls with the flour.
  4. Heat the vegetable oil in a large frying pan over medium-high heat. In batches, add the meatballs and cook, turning often, until browned. Using a slotted spoon, transfer to paper towels to drain.
  5. Bring the sauce and meatballs to a simmer. Reduce the heat to low and cook until the meatballs are cooked through. Sprinkle with parsley and serve warm.
  • prep 20 mins; cook 1 hr

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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