Albóndigas
Albóndigas (Ground beef and Italian sausage meatballs) are made by combining ground beef with ground Italian sausage, typically seasoned with Italian herbs and spices.
Equipment
Ingredients
Onion Mixture:
- 3 medium yellow onions , finely chopped
- 8 garlic cloves
Marinara:
- 3 (28-ounce) cans crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup dry red wine or any drinking wine (or water)
- 1 cup water
- ½ cup Freshly grated Parmesan cheese
- ½ cup fresh basil leaf
- 1 tablespoon kosher salt
- 1 tablespoon sugar as needed
- 1 tablespoon fresh lemon juice or a splash of olive brine to brighten the tomato sauce , optional
Meatballs:
- 2 pounds ground beef chuck (80% lean)
- 1 pound sweet Italian sausage , casing removed
- 4 slices (about 6 oz) white sandwich bread (crust discarded) , torn into small pieces or panko bread crumbs
- ½ cup fresh Italian parsley or cilantro leaves , chopped or 2 tablespoons dried parsley
- 1 cup grated Parmesan , Parmigiano-Reggiano
- 3 cloves garlic , minced
- 1 tablespoon Knorr Beef flavored bouillon or 2 teaspoons Kosher Salt
- 1 teaspoon ground black pepper , to taste
- 2 large egg , beaten
- ¾ cup whole milk , it can be replaced with water
Instructions
- Heat oil in a large stainless saucepan over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes.
- Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer about a heaping ½ cup of the onion mixture to a large bowl and set aside.
- Add tomato paste to the remaining onion mixture in the pot and cook until fragrant, about 1 to minutes. Add wine and cook until slightly thickened, about 2 to 3 minutes.
- Stir in water and tomatoes and simmer over low heat until the sauce is no longer watery 45 to 60 minutes. Stir in cheese, lemon juice, and basil, and adjust seasonings with salt and sugar.
- Meanwhile, adjust the oven rack to the upper-middle position and heat the oven to 475°F. Mash bread and milk in the bowl with the reserved onion mixture until smooth.
- Add remaining ingredients, except ground beef and sausag, to the bowl and mash to combine. Add the beef and sausage and knead with hands until well combined.
- Form mixture into 2 inch albóndigas, place on a rimmed baking sheet and bake until well browned about 20 minutes. Transfer the meatballs to the pot with sauce. Simmer for 15 minutes. Serve over pasta.
Notes
Storage: Store cooked albóndigas and sauce in an airtight container in the refrigerator for up to 4 days.
Make Ahead: albóndigas can be shaped and refrigerated for up to 24 hours before baking. The sauce can be made ahead and stored separately.
Freezing: Freeze cooked albóndigas and sauce in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Nutrition Facts
Albóndigas
Amount per Serving
Calories
634
% Daily Value*
Fat
30
g
46
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
98
mg
33
%
Sodium
1708
mg
74
%
Potassium
789
mg
23
%
Carbohydrates
61
g
20
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
28
g
56
%
Vitamin A
1786
IU
36
%
Vitamin C
43
mg
52
%
Calcium
162
mg
16
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
