Meatballs

Albondigas are usually small, round and delicate. They are made from mixtures of ground meat (usually beef, pork, or small meat), breadcrumbs, eggs, and spices. Meatballs are often fried before stewing in a flavorful sauce, which can lead to a shift from a simple tomato sauce to a more complex sauce with wine, vegetables, and herbs. The sauce provides moisture and flavor, making albondigas incredibly savory and satisfying.

Composition:

• Ground meat: Usually a mixture of beef and pork, but lamb, veal, or even chicken/turkey can be used. Ground meat should have sufficient fat content for taste and tenderness.
• Breadcrumbs: Used as a binding material and to add lightness and tenderness. Sometimes soaked bread is used instead.
• Egg: Another binding agent that helps meatballs keep their shape.
• Spices: Common spices include garlic, parsley, oregano, paprika, cumin, salt, and pepper. Different flavors often use other spices to create unique flavor profiles.
• Onions: Finely chopped onions are often added to the meat mixture for flavor and hydration.
• Garlic: It is necessary to add a spicy and spicy flavor.
• Olive oil: Used for frying meatballs and frying vegetables for sauce.
• Tomato sauce: The most common sauce for albondigasa . It can be a simple homemade sauce or a marinade sauce bought at the store.
• Vegetables (optional): Chopped vegetables such as onions, carrots and celery can be added to the tomato sauce for extra flavor and texture.
• Wine (optional): Adding a small amount of red or white wine can add an additional ingredient and a complex sauce.
• Broth (optional): Chicken or beef broth can be added to dilute the sauce and give it richness.