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A classic dish of meatballs cooked in a rich tomato sauce, flavored with smoked paprika and fresh herbs.
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Place beef and pork mince, salt, pepper, garlic, oregano, and smoked paprika into a mixing bowl.
Mix together until well combined, then form equal-sized cocktail meatballs.
Dust each meatball in flour.
Heat a pan until smoking hot, then add the oil and brown the meatballs in batches. Do not cook them through as they will cook further in the tomato sauce.
Heat a saucepan to medium, add the oil, then the onions.
Add salt and pepper and cook the onions until golden brown.
Add the chopped tomatoes, oregano, smoked paprika, and garlic. Add more salt and pepper.
Let the sauce simmer for about 10 minutes on low heat, stirring occasionally.
Add the basil chiffonade and cook for a further 5 minutes.
Place the sauce into a large pan on low heat and add the browned meatballs to the sauce.
Simmer for about 5 minutes until the meatballs are cooked through but not dry.
Garnish with extra torn basil leaves and serve.
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Ensure the pan is hot before adding the meatballs to achieve a good sear.
Do not overcrowd the pan when browning meatballs; cook in batches if necessary.
Adjust the seasoning of the sauce to your taste after simmering.
Can I use only beef or pork for the meatballs?
Yes, you can use only beef or pork, but using both adds a richer flavor.
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs ahead and refrigerate them until ready to cook.
Can I freeze the meatballs?
Yes, you can freeze the uncooked meatballs. Thaw them before cooking.
What can I serve with Albondigas?
Albondigas can be served with rice, pasta, or crusty bread.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used, but canned tomatoes provide a consistent flavor and texture.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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