How to Make Albondigas Meatballs

Albondigas means meatballs in Spanish, but in English the word refers to a specific type of meatball that is used in many traditional dishes in the Spanish-speaking world. Albondigas meatballs are commonly found in soup and are also often served in a tomato-based sauce as tapas or small plates like appetizers. This article will show you how to make albondigas meatballs.

Steps

  1. 1
    Combine ingredients for albondigas meatballs in a large mixing bowl.
    • Tear 2 slices of white bread into very small bits or make them into breadcrumbs in a food processor.
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    • Place the breadcrumbs in a mixing bowl with 8 oz. (225 g) ground beef, 8 oz. (225 g) ground pork, 1 medium onion, 1 garlic clove, 1 tsp. (5 ml) oregano and .5 tsp. (2.5 ml) ground cumin.
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    • Use a wooden spoon to mix the ingredients thoroughly.
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    • Add 1 beaten egg to the meat mixture and mix well again.
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  2. 2
    Shape the albondigas meatballs.
    • Divide the meat mixture into pieces large enough to roll into .5 inch (1.25 cm) balls. You should end up with 35 to 40 albondigas meatballs.
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    • Each meatball should be small enough to be eaten in one bite.
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    3
    Heat 2 tbsp. (10 ml) of olive oil in a 12-inch (30 cm) nonstick skillet over medium-high heat until it shimmers.
    • Reduce the heat if the olive oil begins to smoke.
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  4. 4
    Cook albondigas meatballs.
    • Add half of the meatballs to the olive oil in the pan and cook them, stirring occasionally, until they are well-browned on each side. This should take about 10 minutes.
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    • When they are brown, remove the albondigas meatballs from the frying pan and place them on a large plate lined with paper towels.
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    • Bring the oil back to temperature and add the other half of the albondigas meatballs.
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    • The albondigas meatballs are now ready to be covered with a sauce, added to a soup, or served as they are.
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Tips

  • Albondigas meatballs can be frozen. Simply place them a few inches apart on a baking tray lined with plastic wrap or parchment. Place the tray in the freezer and when the albondigas meatballs are frozen, transfer them to a zippered freezer bag for storage. To defrost them, simply place them a few inches apart on a tray in the refrigerator. They should be ready for use in a few hours.
  • Consider using a tsp.-sized (5 ml, restaurant-size #100) cookie scoop to shape albondigas meatballs. Cookie scoops make it easy to create albondigas meatballs of a uniform shape and size.

Things You'll Need

  • 2 slices of white bread torn into bits or ground into bread crumbs in a food processor
  • 8 oz. (225 g) ground beef
  • 8 oz. (225 g) ground pork
  • 1 medium onion
  • 1 garlic clove
  • 1 tsp. (5 ml) oregano
  • .5 tsp. (2.5 ml) ground cumin
  • 1 large egg
  • 2 tbsp. (10 ml) olive oil
  • Wooden spoon
  • Large plate
  • Paper towels
  • Food processor (optional)
  • Tsp.-sized (5 ml, restaurant size #100) cookie scoop (optional)


Sources and Citations

  • http://uktv.co.uk/food/recipe/aid/577411
  • Editors of Cook's Illustrated. 2007. The Best International Recipe: A Home Cook's Guide to the Best Recipes in the World. America's Test Kitchen. Brookline, Massachusetts.

Article Info

Categories: Meat