Traditional Spanish Albondigas in Rich Tomato Sauce

1.Prepare the Meatballs (Albondigas): In a small bowl, soak the breadcrumbs in milk for 5 minutes. In a large mixing bowl, combine the ground beef, soaked breadcrumbs (squeeze out excess milk), parsley, minced garlic, egg, smoked paprika, cumin, salt, and pepper. Mix gently with your hands until just combined; do not overmix.

2.Form the Meatballs: Roll the mixture into small, uniform balls, about 1 inch (2.5 cm) in diameter. You should yield approximately 20-24 meatballs.

3.Start the Sauce: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

4.Build Flavor: Add the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the white wine (if using) and let it reduce by half, scraping up any browned bits from the bottom of the pan.

5.Simmer the Sauce: Stir in the crushed tomatoes, chicken broth, bay leaf, dried oregano, and smoked paprika. Season generously with salt and pepper. Bring the sauce to a gentle simmer.

6.Cook the Albondigas: Gently nestle the raw meatballs into the simmering tomato sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the skillet, and let the meatballs simmer gently for 20 minutes, or until they are cooked through and the sauce has thickened slightly.

7.Rest and Serve: Remove the bay leaf. Taste the sauce and adjust seasoning if necessary. Garnish generously with fresh chopped parsley. Serve the Albondigas hot directly from the skillet, accompanied by slices of crusty bread for dipping into the rich tomato sauce.