Albondigas

By akakeno

Meatballs in Garlic-Tomato Sauce

Ingredients

• Meatballs:
• 1 large onion, chopped fine
• 1 large green bell pepper, chopped
• fine
• 1/4 cup plus 2 Tbs. olive oil
• 2 lbs. ground beef (not lean)
• 1/2 lb. ground pork (not lean)
• 2/3 cup fine bread crumbs
• 2 1/2 tsps. salt
• 1/4 tsp. grated nutmeg
• 1/4 cup minced parsley leaves
• Sauce:
• 4 large garlic cloves, minced
• 1 Tbs. olive oil
• 1 (33 1/2 ounce) can diced tomatoes
• including juice
• 3/4 tsp. dried oregano, crumbled

Details

Servings 90

Preparation

Step 1

1. In 9-in. heavy skillet (cast iron preferably), cook onion and bell pepper in 2 Tbs. oil over mod. low heat, stirring occasionally, until softened. Cool mixture.
2. In large bowl, combine well, onion mixture, ground meat, bread crumbs, salt, nutmeg and parsley. Form level tablespoons of mixture into balls (~90).
3. In skillet, heat 1 Tbs. oil over mod. high heat until hot but not smoking and brown meatballs in batches, shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 Tbs. oil as necessary. Transfer meatballs with a slotted spoon to a bowl as browned.
4. In heavy kettle (at least 6 quarts), cook garlic in oil over mod. low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer. Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes or until sauce is thickened slightly.
5. Transfer balls with slotted spoon to platter. If sauce seems thin, boil gently, stirring frequently, until thickened. Season sauce with salt and pepper and spoon over meatballs.