Pre-Season Testing 2020: Albondigas with Tomato Sauce

Spanish cuisine is full of all kinds of homey, hearty, and filling recipes. This one hit the spot in what was a chilly February evening. Hope you enjoy the smells of the braising tomato sauce and the simmering meatballs. Together with a nice loaf of freshly baked whole wheat farmers bread and some sautéed swiss chard, this is a hearty meal.

Albondigas con Salsa de Tomate (Meatballs with Tomato Sauce)

Adapted from The Cuisines of Spain by Teresa Barrenechea

 Sauce
¾ cup olive oil
1 large onion, finely chopped
1 28oz can tomatoes, with juice
½ cup water
1 teaspoon salt
1 tablespoon sugar

 Meatballs
1 slice bread
1/3 cup whole milk
1 ¼ pounds ground beef
2 cloves garlic
¼ yellow onion, finely chopped
1 egg
2 teaspoons chopped parsley
1 teaspoon salt
2 tablespoons flour
1/3 cup olive oil

To make the sauce

1. In a large saucepan, heat olive oil over medium heat. Add the onions and sauté, stirring often, for about 15 minutes or until golden. Add tomatoes and their juices, water, salt, and sugar. Bring mixture to a boil. Reduce hear and simmer uncovered for about 1 hour, or until very soft.

2. Depending on your consistency preference, keep as is, or blend with an immersion blender until preferred consistency. Taste and adjust seasoning for salt.

Meanwhile, prepare the meatballs.

3. In a small bowl, combine bread and milk, soak 10 minutes. Meanwhile, in a large bowl, combine bread, garlic, onion, and mix thoroughly.

4. Add the soaked bread and remaining milk, the egg, parsley, and salt to meat mixture. Mix well to combine with hands or wooden spoon.  Meatball mixture can rest in fridge until the sauce is hallway cooked and you are ready to form the balls and fry in preparation for the sauce.

5. When sauce has been simmering for 30 minutes, preheat oven to 350F.

6. Place the 2 tablespoons flour on a shallow dish. Oil your hands, form meatballs about 1 ½ inches in diameter, shaping them with your palms. Roll the meatballs in the flour, coating them lightly, shaking off any excess. Add flour as needed.

7. In a large skillet, heat the olive oil over medium-high heat. Add the meatballs and fry, turning frequently, for about 5 minutes, or until evenly browned on all surfaces.

8. Transfer the meatballs to a baking dish, and pour sauce over them. Bake in oven for 15 minutes, or until meatballs and cooked through and the sauce is hot.