Growing Chefs! Ontario Albondigas


These Spanish meatballs are the perfect tapas! Served in a flavourful tomato sauce, these meatball are a perfect one-bite nibble.
Serves 12
1 large onion, finely minced1 large green bell pepper, finely minced1/4 cup olive oil2 pounds ground beef1/2 pound ground pork2/3 cup fine bread crumbs1/4 teaspoon nutmeg1/4 teaspoon paprika1/4 cup minced fresh parsley2 1/2 teaspoons salt
Measuring spoonsMeasuring cupsMixing bowls of various sizesChef's knifeCutting boardWooden spoonLarge frying panDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut onion and half from tip to root. Remove the outside skin. Slice the onion from tip to root, making incisions very close together almost all of the way to the end, but leaving the root end intact. Turn the onion and cut across the incisions to dice the onion finely.

Cut the green pepper in half, and remove the seeds, stem, and inner pith. Cut the pepper into thin strips, and then dice the pepper very finely.

Remove the parsley leaves from the stem, and chop the parsley very finely.

Measure out the olive oil, beef, pork, breadcrumbs, nutmeg, paprika, and salt separately.

Get Cooking!

Heat the large frying pan over medium heat, and add half of the olive oil. Gently cook the onion and bell pepper until softened, about 4 minutes.

In a large bowl combine the onion and bell pepper with the ground meat, breadcrumbs, nutmeg, paprika, parsley and salt.

Form the albondigas into small balls about 1 tablespoon of meat.

Reheat the large frying pan and add the rest of the oil. Fry the albondigas, turning them while cooking to brown all sides. Cook until browned on all sides. Add desired sauce, and simmer until the internal temperature of the meatballs reaches 160°F.