Spanish Albondigas in Saffron Tomato Sauce
Dive into the rich flavors of Spain with our Spanish Albondigas in Saffron Tomato Sauce. Perfectly seasoned meatballs are simmered in a fragrant saffron-infused tomato sauce, offering a harmonious blend of spices and herbs in each bite.
Equipment
- Large mixing bowl
- Large skillet
- Measuring cups and spoons
- Cooking spoon
- Plate for meatballs
Ingredients
For the Albondigas (Meatballs):
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 cup olive oil, for frying
For the Saffron Tomato Sauce:
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 pinch saffron threads
- 1 can crushed tomatoes 14 ounces / 400g
- 1/2 cup chicken stock
- 1 tbsp olive oil
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
Instructions
- Combine Meatball Ingredients: In a large bowl, soak the breadcrumbs in milk for 5 minutes. Add the ground beef, ground pork, egg, minced garlic, chopped parsley, salt, black pepper, and smoked paprika. Mix until well combined.
- Shape Meatballs: Using your hands, form the mixture into 1-inch (2.5cm) meatballs.
- Brown Meatballs: In a large skillet, heat olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook until browned on all sides. Transfer to a plate and set aside.
- Prepare Saffron Tomato Sauce: In the same skillet, add 1 tablespoon of olive oil and sauté the onion until translucent. Add the minced garlic and saffron threads, cooking until fragrant.
- Simmer Sauce: Add the crushed tomatoes, chicken stock, sugar, salt, black pepper, and bay leaf to the skillet. Bring to a simmer.
- Cook Albondigas in Sauce: Return the browned meatballs to the skillet with the sauce. Cover and simmer for 20 minutes, or until the meatballs are cooked through.
- Serve: Discard the bay leaf and serve the albondigas hot, garnished with extra chopped parsley if desired.
Notes
For an authentic touch, serve with a side of crusty bread or over a bed of rice to soak up the delicious saffron tomato sauce.
If you prefer, you can substitute the ground pork with additional ground beef or ground turkey for a lighter version of the albondigas.
The saffron lends a luxurious aroma and flavor to the sauce; however, it can be omitted if unavailable, or you may use a pinch of turmeric for color.
This dish can be made ahead and reheated, as the flavors deepen with time, making it an excellent option for meal prep or next-day enjoyment.