Albondigas. Spanish for meatballs, a staple in my house. It's become my “go to” food item. I'm not talking about the very familiar image of meatballs served with tomato sauce over spaghetti. That's a recipe for another day! I'm talking about these round balls of delicious flavor that go well with just about anything. I can make them a couple of days ahead and keep them in the fridge or freeze them for future use. I love their versatility. They’re easy to sear in oil, saute in a pan, grill, bake, simmer in a sauce, or drop into a soup. Sometimes I just put them on a stick and dip them in a tasty sauce.
the ultimate, easy meatballs
20 medium meatballs
These meatballs can also be gluten free by using gluten free bread instead.
1 lb high quality grass fed organic beef
1 medium onion, finely chopped
4 fresh garlic cloves, finely chopped
1 cup bread cut in small cubes
1 tsp ground cumin
1 tsp turmeric
salt and pepper to taste
handful of fresh herbs- mint, dill, parsley, chopped
½ cup olive oil
Place the beef in a bowl and add onions, garlic and bread. Season with salt, pepper, cumin and turmeric. Add the herbs. Whisk the egg in a bowl and add it to the mixture. Use your hands to mash everything together evenly.
Do a taste test by taking a spoonful of the mixture and cooking it on the pan for a couple of minutes on each side. Taste and make any adjustment necessary to the spices.
Once you’re satisfied begin shaping the meatballs. It doesn’t matter what size you make them as long as they’re evenly sized so they can cook at the same rate.
Line them up on a plate or baking dish and put them in the fridge until you’re ready to use them.
Place a skillet over medium high heat and sear the meatballs turning them frequently until all sides are golden. Lower the heat and continue turning them until they’re fully cooked, the timing depends on their size. Check to see if they’re done by slicing one open.
Serve over rice, pasta, quinoa or my favorite way, over a salad.