Albondigas (Spanish Meatballs with Beef, Pork and Ham)

(from castro15’s recipe box)

Categories: Appetizers


  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 4 slices Serrano ham, finely chopped
  • 2 slices white bread, crusts trimmed and bread doused with milk to soften
  • 1 small onion, finely chopped
  • A small handful of flat-leaf parsley, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tsp sweet paprika
  • 1/2 tsp hot paprika or crushed red pepper
  • 1/2 tsp ground cumin
  • A fat drizzle of olive oil, plus 2 tbsp for the sauce
  • 1 bay leaf
  • Salt and pepper
  • 14.5 oz. can petite diced tomatoes
  • 1 cup white wine or chicken stock


  1. Preheat oven to 400. Line a baking sheet with parchment paper.

  2. In a large bowl, place the beef, pork, and ham. Squeeze out the excess milk from the bread and crumble it over the meat. Mix half of the onion, half of the parsley, half of the garlic, half of the spices, and a fat drizzle of oil into the meat mixture. Roll into golf-ball size meatballs. Place on the baking sheet. Roast until cooked through and lightly crisp, 10-12 minutes.

  3. Meanwhile, in a medium skillet, heat 2 tbsp oil over medium. Add the bay leaf and the remaining onion, parsley, garlic and spices; season with salt and pepper. Cook, stirring often, until the onion softens, about 5 minutes. Add the tomatoes and wine and let the sauce simmer to reduce the sauce to a bit while the meatballs cook.

  4. Cook the meatballs in the sauce in the skillet.

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