Home-Style Meatballs (Albondigas Caseras) Recipe
Home-style albondigas caseras recipe: a beef-and-pork meatball mixture is shaped, lightly floured, briefly browned, then finished in a tomato sauce with onion, green pepper, dry white wine, and chicken broth. The steps keep it simple—brown for flavor, then simmer gently so the meatballs stay tender while the sauce reduces.
Ingredients
Ingredients
Step-by-Step Method
Mix the meatball base
In a large bowl, combine ground beef and pork. Add minced garlic, eggs, nutmeg, part of the salt, and black pepper, then mix just until evenly combined.
Shape and dredge
Form walnut-size meatballs. Roll them lightly in flour and shake off the excess so the sauce won’t get pasty.
Brown the meatballs
Heat olive oil in a pan. Brown the meatballs in batches until the outside is nicely colored; they don’t need to be cooked through yet.
Sauté the vegetables
In the same pan, cook the onion and green peppers until softened. Stir in the tomato and cook 2–3 minutes to concentrate the flavor.
Build the sauce
Pour in the white wine and let it simmer for 1–2 minutes to mellow. Add chicken broth and the remaining salt/pepper, stirring to combine.
Simmer gently
Return the meatballs to the sauce. Cover partially and simmer on low for about 20–25 minutes, until the meatballs are tender and the sauce thickens. Taste and adjust seasoning before serving.