The Meatballs of Madrid Tapas Bars

Name: The Meatballs of Madrid Tapas Bars (Albondigas en Salsa)
Yield: Serves 8 as a tapa, 4 as a main course over rice or fried potatoes
Cuisine: Spanish
Ingredients: All-purpose flour, for dusting the meatballs; 2 slices white sandwich bread, crusts removed; ¼ cup grated onion, plus 1 large onion, chopped; ¼ cup grated onion, plus 1 large onion, chopped; ½ pound ground beef; 1 pound ground pork (not too lean) or veal; 1 pound ground pork (not too lean) or veal; 1 pound ground pork (not too lean) or veal; ⅓ cup milk; 2 slices white sandwich bread, crusts removed; 2 tablespoons minced fresh flat-leaf parsley, plus more for garnish; 3 tablespoons olive oil; 1 teaspoon freshly ground black pepper; 2 to 3 gratings of fresh nutmeg; 1¼ teaspoons Coarse salt (kosher or sea), plus more for the sauce; 1¼ teaspoons Coarse salt (kosher or sea), plus more for the sauce; 2 large eggs, beaten; 1¼ teaspoons Coarse salt (kosher or sea), plus more for the sauce; 1¼ cups chicken stock or broth, or more if needed; All-purpose flour, for dusting the meatballs; 1 cup dry red wine; 1¼ cups chicken stock or broth, or more if needed; 4 to 5 canned peeled tomatoes, drained and chopped, plus ¼ cup of their juice; 3 tablespoons brandy; 1 medium-size carrot, diced; ¾ teaspoon sweet (not smoked) paprika

Albondigas en Salsa

Preparation info

Serves
8
as a tapa

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

These are the robust, saucy meatballs served in small earthenware cazuelas at old Madrid tapas bars and tabernas—the sort of places that transport you to a different era with their long, weathered marble bars, vermouth on tap, and walls plastered with bullfighting photographs. White wine is more commonly used for the sauce, but I prefer red for a more robust color and flavor. The sauce is also delicious served over rice or fried potatoes.

Ingredients

Europe
Spain
Main course
Starter
Mediterranean

Ingredients

Method