Cafe Sevilla's albondigas (meatballs)
Cafe Sevilla's albondigas (meatballs)
Rating: (1 rated)
Recipe Yield: Total time: 50 minutes | Serves 10 to 12
2 tablespoons olive oil 2 cups minced onion, from about 1 large onion 4 ounces roasted garlic, puréed (about 1/3 cup), see Note About 1/2 cup (3/4 ounce) chopped fresh basil leaves About 1/2 cup (3/4 ounce) chopped fresh cilantro 1 tablespoon dried oregano 1 tablespoon Spanish paprika 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 2 eggs 1 cup plain bread crumbs 1 pound ground pork 1 pound ground beef 1 cup grated Manchego or Parmesan cheese Chopped parsley, for serving

Step 1 In a sauté pan heated over medium heat, combine the olive oil and onions, cooking the onions until they soften and become translucent, 6 to 8 minutes. Remove from heat and place the onions in a large mixing bowl.

Step 2 To the bowl, add the roasted garlic, basil, cilantro, oregano, paprika, salt and pepper, stirring to combine. Set the mixture aside until the onion has cooled to room temperature.

Step 3To the cooled onion mixture, stir in the eggs and bread crumbs, then the ground pork, beef and cheese, mixing with your hands until uniform and fully combined.

Step 4Divide the mixture into 36 meatballs, each about one-fourth cup. The meatballs may be covered and refrigerated at this point up to 3 days before cooking.

Step 5To cook the meatballs, heat the oven to 375 degrees. Spread the meatballs out onto foil- or parchment-lined baking sheets, spacing them an inch or so apart for even cooking.

Step 6Cook the meatballs until firm and golden and a thermometer inserted reaches 165 degrees, 15 to 20 minutes. Rotate the baking sheets halfway through cooking for even heating and coloring. Serve garnished with parsley.

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