Spicy Masala Albondigas

Using spices from Indian cuisine seemed like a good match to the savory, saucy meatballs served in tapas bars — mouthfuls of complex spice and flavor. Something great to have with a cold beverage in a social setting.

Photo by Henya B.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For The Meatballs:

  • 1

    Thick Slice Hearty White Bread, crust removed

  • 2

    Tbsp Milk

  • 1

    lb Ground Beef

  • 1

    lb Ground Pork

  • 1

    Large Egg, beaten

  • 1 1/2

    Tbsp Finely Minced Garlic

  • 1

    Tbsp Finely Chopped Cilantro

  • 1

    tsp Finely Grated Ginger

  • 1

    tsp Salt

  • 1/4

    tsp Freshly Ground Black Pepper

  • 1/2

    tsp Cumin

  • 1/2

    tsp Spanish Paprika

  • 1/4

    tsp Ground Coriander

  • 1/4

    tsp Turmeric

  • 1/3

    cup Olive Oil

  • For The Sauce:

  • 1

    Medium Yellow Onion, finely chopped

  • 2

    tsp Finely Minced Garlic

  • 1

    tsp Garam Masala

  • 1/2

    cup Dry Red Wine

  • 1

    (28 Oz) Can Crushed Tomatoes

  • 1/4

    tsp Salt

  • 1/3

    cup Chopped Cilantro Leaves, garnish

Directions

First, prepare the meatballs. In a small dish combine bread and milk, and allow to sit for 10 minutes. Crumble bread into small pieces. In a large bowl, combine beef, pork, egg, garlic, cilantro, ginger, salt, pepper, cumin, paprika, ground coriander, turmeric, and milk-soaked bread. Gently mix together with hands until just combined. Form into golf ball-sized meatballs. Heat olive oil in a large skillet over medium-high heat. In batches, brown meatballs on all sides, about 10 minutes per batch. Set browned meatballs aside. When all the meatballs have been browned, prepare the sauce. Leaving the fat and browned bits in the skillet, reduce heat to medium. Add onion, garlic and garam masala, and cook, stirring, until softened and fragrant, about 3 minutes. Add red wine and cook, scraping up any browned bits at the bottom of the skillet, until wine is reduced by half, about 2 minutes. Add crushed tomatoes and salt and allow to simmer for 2 minutes. Place meatballs into sauce, turning until coated, then reduce heat to medium low and cover. Simmer gently for about 15-20 minutes or until sauce is thickened and meatballs are cooked through. To serve, ladle meatballs and sauce into individual serving dishes and sprinkle with chopped cilantro leaves. Serve with crusty bread, naan or pita to mop up the sauce.

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