Print
Albondigas
Servings 36 meatballs
Ingredients
- 2 tbsp olive oil
- 200 gr onion minced
- 80 gr garlic roasted, puréed
- 25 gr basil leaves freshly chopped
- 25 gr cilantro freshly chopped
- 1 tbsp oregano dried
- 1 tbsp Spanish paprika
- 1 tbsp salt
- 1 tbsp pepper fblack, reshly ground
- 2 eggs
- 100 gr bread crumbs
- 500 gr pork ground
- 500 gr beef ground
- 150 gr Manchego cheese grated
- parsley chopped, for serving
Instructions
-
To roast the garlic, cut off the pointy top of a head of garlic to expose the tips of the cloves. Place the garlic on a small sheet of foil and cut the end facing up. Drizzle a little olive oil over the cut end of the garlic head and sprinkle a pinch each of salt and pepper. Wrap the garlic head in the foil and roast in the oven, about an hour, at 160° C until the cloves have softened.
-
In a sauté pan heated over medium heat, combine the olive oil and the onions, cooking the onions, 6 to 8 minutes, until they soften and become translucent. Remove from heat and place the onions in a large mixing bowl.
-
To the bowl, add the puréed roasted garlic, basil, cilantro, oregano, paprika, salt and pepper by stirring to combine. Set the mixture aside until the onion has cooled to room temperature.
-
To the cooled onion mixture, stir in the eggs and bread crumbs, then the ground pork, beef and cheese, mixing with your hands until all is uniform and fully combined.
-
Divide the mixture into 36 meatballs, each about 40-50 gr.
-
To cook the meatballs, heat the oven to 190° Spread the meatballs out onto foil- or parchment-lined baking sheets, spacing them an inch or so apart for even cooking.
-
Cook the meatballs, 15 to 20 minutes, until firm and golden and a thermometer inserted reaches 74° Rotate the baking sheets halfway through cooking for even heating and coloring.
-
Serve garnished with parsley.
Recipe Notes
Based on a recipe by https://www.latimes.com/recipe/cafe-sevillas-albondigas-meatballs
Adapted from Cafe Sevilla in Riverside by Noelle Carter on 25th april 2014
Photo by Glenn Koenig / Los Angeles Times