Entree: Spain – Albóndigas (Spanish meatballs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) ground beef
- 2 slices day-old bread, torn, approx. 2 oz (56 g)
- 1 medium onion, finely chopped
- 1 large egg
- 1/4 cup (60 ml) milk
- 1 tsp (6 g) salt
- 1/2 tsp (1.5 g) ground black pepper
- 2 tbsp (30 ml) olive oil for browning
- 1 cup (240 ml) beef or chicken stock (pantry)

Instructions

1. Soak the torn bread in milk, squeeze out excess, and mash. Combine with ground beef, chopped onion, egg, salt, and pepper until evenly mixed; shape into golf-ball-sized meatballs.
2. Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides. Once browned, add stock to the pan, reduce heat, and simmer gently until meatballs are cooked through, about 15–20 minutes.
3. Remove meatballs to a serving dish and reduce the cooking liquid if desired to make a light sauce. Serve hot.