Asturian Style Veal Meatballs (Albóndigas de Ternera a la Asturiana)
Albóndigas de Ternera a la Asturiana, or Asturian Style Veal Meatballs, are a traditional dish from the Asturias region of Spain. These savory meatballs are simmered in a rich tomato sauce, infused with the flavors of Spanish paprika and saffron, making them a comforting and flavorful meal.
Ingredients
- 1 lb ground veal
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- 1 tsp Spanish paprika
- Pinch of saffron threads
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 can (14 oz) crushed tomatoes
- 1 cup beef or veal broth
Instructions
- In a bowl, combine the ground veal, breadcrumbs, milk, egg, onion, garlic, parsley, paprika, saffron, salt, and pepper. Mix until well combined.
- Shape the mixture into meatballs, about 1 inch in diameter.
- Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides, then remove from the skillet and set aside.
- In the same skillet, add the crushed tomatoes and beef or veal broth. Bring to a simmer.
- Return the meatballs to the skillet, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through.
- Serve the Albóndigas de Ternera a la Asturiana hot, with the tomato sauce spooned over the top.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large skillet Bowl Spoon Measuring cups and spoons
Tools
Cooking knife Cutting board Spatula
Serving suggestions
Serve the Albóndigas de Ternera a la Asturiana with crusty bread or over a bed of rice for a complete meal.
Tips & tricks
For extra flavor, you can add a splash of Spanish sherry to the tomato sauce before simmering the meatballs.
Cost
$15