Spanish-Style Meat Balls: Albondigas

1. 1

   Combine the ground meat, beaten egg, parsley, and panko in a bowl, season with salt and pepper, and mix together well.

2. 2

   Shape the mixture into bite-sized balls and coat with a thin layer of flour.

3. 3

   Fill a frying pan with 2-3 cm oil (not listed) and fry the meat balls over medium heat.

4. 4

   (They don't have to be covered by the oil, just keep turning them around until evenly cooked.)

5. 5

   Transfer the fried meat balls to a plate.

6. 6

   Empty the oil from the pan and replace with olive oil (not listed).

7. 7

   Add the thinly sliced onion, salt, a tablespoon sugar, and garlic slices.

8. 8

   Heat the pan.

9. 9

   Cook over low-medium heat, and once the onions have browned, add the canned tomatoes and pour in the balsamic vinegar.

10. 10

    Once the tomato sauce has reduced somewhat, return the meatballs, stir everything together and simmer for 2-3 minutes.

11. 11

    You're done!

12. 12

    Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.