This is a traditional Spanish recipe, eaten with variations in every region in Spain. Meatballs (albondigas) made with pork and beef are dredged in flour and fried. Then a tomato sauce is made, including white wine and brandy. The meatballs are simmered in the sauce with onions, carrots and peas.  A simple dish, with so much flavor.

Note: Although this recipe mixes pork and beef together to make the meatballs, it is just as delicious with only beef.

See Also

Riojana Potato Soup Recipe – Patatas Riojanas

Easy Chicken Breast with Tomato Sauce Recipe - Pollo en Salsa de Tomate

Breaded Beef Fillets with Garlic Recipe- Filetes Empanados, con Ajo

Ingredients

• Meatballs:
• 1 lb lean ground pork
• 1 lb lean ground beef
• 2 large eggs
• 1 piece stale white bread or 1/3 cup bread crumbs
• splash milk (optional)
• 2 large garlic cloves
• 1 tsp oregano
• 2 sprigs flat leaf parsley
• 1 tsp basil (optional)
• 1/2 cup flour to dredge
• virgin olive oil for frying
• Sauce:
• 1/2 lb (250 gr) fresh carrots, trimmed
• 2 large garlic cloves
• 1 large yellow onion
• 1 large ripe tomato
• 16 oz (500 ml) tomato sauce or crushed tomatoes
• 1 bay leaf
• 3-4 Tbsp extra virgin olive oil
• 24 oz (750 ml) beef broth
• 8 oz (250 ml) white wine
• 2 oz (62 ml) brandy
• 10 oz (283 gr) peas (frozen or canned)
• a handful toasted almonds
• 2-3 sprigs parsley
• 1 clove garlic

• Prep Time: 15 minutes
• Cook Time: 40 minutes

• Total Time: 55 minutes
• Yield: 4-6 Servings

Preparation

Prepare the vegetables for meatballs and sauce. Finely chop the parsley. Peel and slice the carrots into pieces about 1.5 inches (38 mm) long. Peel and cut the onions. Cut the tomato into about 12 pieces.

Prepare the meatballs. Place pork and beef into a large mixing bowl with the eggs. Finely chop the garlic of place in a press and add to the meat. Use your hands to mix well. Add the bread or bread crumbs, salt, pepper and spices.

  If mixture it too dry, add a splash of milk.

Pinch off small amounts of the meat mixture and form into balls the size of large walnuts. There should be enough to make between 2 and 3 dozen meatballs.

In a large frying pan, pour olive oil to a depth of approximately 3/4-inch (19 mm).  Heat on medium to medium high. Be careful oil does not get too hot and begin to smoke.

Roll the meatballs into the flour and fry in the hot oil. There should be enough room in the pan at all times for the meatballs to float freely. Turn over and brown on both sides. Remove from oil and allow to drain on a paper towel. Set aside.

Prepare the sauce. First, make a sofritoby sauteeing the onions, and carrots in the olive oil in a large open pan, at least 4 inches high. (A large, deep skillet or frying pan is appropriate.)  After onions are translucent, add the garlic, bay leaf, the fresh tomato and canned crushed tomatoes. Continue to cook on medium, stirring occasionally. Pour in the broth, wine and brandy. Wait until the sauce has returned to a simmer, and add the meatballs and peas (drained, if canned).

In a food processor, or a mortar and pestle, grind the almonds, parsley and garlic into a picada. Add to meatballs and simmer uncovered for about 30 minutes, so sauce reduces.  Serve with home-fried potatoes.