Albóndigas (Spanish Meatballs)
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The Mediterranean Dish · by Mark Beahm★ 5.0 (6)

Albóndigas (Spanish Meatballs)

NUTRITION · PER SERVING65M COOK
CAL 21%·PRO 57%
CARBS 18G17% OF CAL
3G FIBER0G ADDED0G INTRINSIC9G OTHER6G TOTAL SUGAR
FAT 23G51% OF CAL
7G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Juicy Spanish meatballs seared and finished in a fragrant white wine and saffron broth. Serve as a tapa with drinks or as a main with rice.

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Nutrition & ingredients

Ingredients

serves 6
  • 3 slices white bread ((about 2 ounces), crusts removed)
  • 1/2 cup milk
  • 1 1/2 pounds ground beef ((85% to 90% lean preferred))
  • 1 yellow onion, (grated)
  • 2 garlic cloves, (minced)
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • All purpose flour, (for coating)
  • 1/4 cup extra virgin olive oil
  • 1 yellow onion, (finely chopped)
  • 4 garlic cloves, (minced)
  • 1 cup canned crushed tomatoes (or grated fresh tomatoes)
  • 1/2 teaspoon salt
  • 1/4 cup fresh parsley
  • 1 tablespoon roasted unsalted almonds ((about 10 to 12))
  • 1 pinch saffron ((12 to 15 threads))
  • 1/2 cup white wine
  • 1 cup chicken stock
PREP
20M
SODIUM
746MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.