Albondigas

1.Prepare the Meatball Mixture: In a small bowl, combine the fresh breadcrumbs and milk; let stand for 5 minutes until the breadcrumbs are softened. In a large mixing bowl, combine the ground meat, soaked breadcrumbs and milk mixture, minced small onion, minced garlic, beaten egg, chopped parsley, smoked paprika, cumin, salt, and pepper. Mix gently with your hands until just combined, being careful not to overmix.

2.Form the Albondigas: Roll the mixture into small, uniform meatballs, approximately 3 cm (1.25 inches) in diameter. You should yield about 20-24 meatballs.

3.Sear the Meatballs: Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if necessary, sear the meatballs on all sides until deeply browned. They do not need to be cooked through. Remove the meatballs and set them aside on a plate.

4.Start the Sauce Base (Sofrito): Reduce the heat to medium. Add 2 tablespoons of olive oil to the same pot. Add the medium diced onion and sauté for 5-7 minutes until softened and translucent. Add the 3 cloves of minced garlic and cook for 1 minute until fragrant.

5.Deglaze and Simmer: Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half (about 2-3 minutes).

6.Build the Sauce: Stir in the crushed tomatoes, stock, bay leaf, and dried oregano. Season the sauce generously with salt and pepper. Bring the sauce to a gentle simmer.

7.Combine and Cook: Carefully return the seared meatballs to the simmering sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the pot partially, and let the albondigas simmer gently for 30-35 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.

8.Finish and Serve: Remove the bay leaf before serving. Taste the sauce and adjust seasoning if necessary. Serve the Classic Spanish Albondigas hot, garnished generously with fresh chopped parsley. They are traditionally served with crusty bread or rice.