Albondigas (Spanish-Style Meatballs in Tomato Sauce)

by Rachael Ray Show Staff 9:00 AM, May 31, 2016

Aired May 31, 2016

Serves 4

For the Meatballs:
3/4 pound 80% lean ground beef
3/4 pound ground pork
Salt and pepper
1/2 cup panko, homemade breadcrumbs or crushed/ground corn tortilla chips
Milk to moisten crumbs, about 1/4 cup
1 egg
1/4 teaspoon freshly grated nutmeg
1/2 cup grated Parmigiano-Reggiano cheese, a couple small handfuls
1 1/2 teaspoons each: ground cumin, coriander and regular or smoked paprika
1 tablespoon Worcestershire sauce
3 Piquillo peppers in water, drained and finely chopped or 1 4-ounce jar pimientos, drained and finely chopped 
3 tablespoons grated onion
4 cloves garlic, grated or finely chopped
About 1/2 cup loosely packed flat-leaf parsley and/or cilantro leaves, finely chopped
About 2 tablespoons EVOO – Extra Virgin Olive Oil
For the Tomato Sauce:
1 cup chicken stock
A fat pinch saffron
2 tablespoons olive oil
1 small onion, finely chopped
1 fresh bay leaf
1 teaspoon red chili flakes or hot paprika
2 cloves garlic, chopped
1 32-ounce can crushed or diced tomatoes 


Preheat oven to 425°F.
For the meatballs, combine ingredients in a large mixing bowl then roll into balls about 2 inches in diameter. Transfer to a parchment-lined baking sheet and roast 18-20 minutes, until browned.

For the sauce, warm stock and saffron to infuse the flavor into the stock. Heat olive oil in a medium pot over medium heat and stir in onions. Season with salt, add bay leaf and cook to soften onions, 5 minutes. Add chili flakes or hot paprika and garlic, and stir for 1 minute. Add saffron-infused stock and tomatoes, and simmer to thicken. Remove bay leaf, add roasted meatballs to sauce and serve.