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Albóndigas en Salsa Española

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This recipe is very close to my heart. I grew up eating this dish — my great-grandmother made it for my grandmother, and she made it for me for many years. I still make it quite often. It’s a really good recipe, and I hope you like it as much as I do.

Ingredients:

• 750g ground beef (you can use half beef and half pork)
• Oil for frying the meatballs
• Salt and ground pepper
• Garlic powder
• 1 slice of sandwich bread soaked in milk
• 1 tbsp flour (for thickening)
• 2 onions
• 3 garlic cloves
• 1 bay leaf
• 1/2 glass of white wine (any other liquor works, it will give a different flavor)
• 100g peas (frozen is fine)
• 700ml homemade broth (or enough to cover, add more at the end if needed)

Steps:

1. In a bowl, mix the meat with salt, garlic powder, pepper, the bread crumb soaked in milk and drained, and a beaten egg (half an egg may be enough). Knead until you get a compact mixture.

2. Shape the meatballs with your hands, coat them in breadcrumbs or flour, and fry them in oil over medium heat (160°C) in batches of 5 or 6 until golden. Remove to a platter.

3. In the same oil, add a tablespoon of flour and toast it for a few seconds. Add the chopped onion and sauté until translucent, then add chopped garlic, bay leaf, salt, and pepper, and continue until the onion is golden. Add the wine and let the alcohol evaporate.

4. Return the meatballs to the pot, stir, and cover with broth up to 2/3 of their height. Adjust salt, bring to a boil, lower the heat, cover, and cook for 10-15 minutes until the sauce thickens a bit.

5. Remove the meatballs, blend the sauce, return the meatballs along with the peas, and cook for 5 more minutes on low heat.

6. Serve the meatballs with their hot sauce and enjoy.