Albondigas (Spanish Meatballs)
Tender pork-and-beef meatballs simmered in a fragrant, lightly spiced tomato broth until meltingly soft. Bright parsley and a splash of stock keep the broth silky while the meatballs stay juicy.
1 lb ground beef
½ lb ground pork
1 egg
½ cup breadcrumbs
3 tbsp milk
1 onion, finely chopped
2 clove garlic, minced
¼ cup fresh parsley, chopped
1 tsp smoked paprika
1 tsp ground cumin
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 can crushed tomatoes, 14.5 oz
2 cup beef stock
1 bay leaf
1 tsp sugar
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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