Spanish Pork & Beef Albóndigas

Ingredients

For the Meatballs

• 2 lbs Swift Ground Beef & Pork Blend
• 1 onion, finely diced
• 1 tsp paprika
• 1 large egg
• 5 tbsp panko breadcrumbs
• Handful fresh parsley, chopped
• Salt and black pepper, to taste
• 6 tbsp all-purpose flour (for coating)

For the Sauce

• 1 onion, finely diced
• 1 red bell pepper, finely diced
• 2 garlic cloves, minced
• 1 tsp paprika
• 150 ml red wine
• 1–2 (14 oz) cans chopped tomatoes
• 1 tsp sugar
• 1 bay leaf
• 2–3 tsp sherry vinegar
• 75 ml water
• Olive oil

Instructions

1. In a large bowl, combine the Swift Ground Beef & Pork Blend, one diced onion, paprika, egg, panko breadcrumbs, most of the parsley, salt, and pepper. Mix gently until just combined.
2. Roll the mixture into evenly sized meatballs. Coat each meatball lightly in flour.
3. Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides, then transfer to a plate. They do not need to be fully cooked.
4. In the same skillet, add the remaining onion, red bell pepper, garlic, paprika, and bay leaf. Cook over medium-low heat for about 5 minutes, until softened.
5. Pour in the red wine and cook for 2–3 minutes to reduce slightly.
6. Stir in the chopped tomatoes, sugar, sherry vinegar, salt, and pepper. Simmer for 10 minutes.
7. Add the water and stir to combine.
8. Return the meatballs to the skillet, cover, and simmer for 10 minutes, or until the meatballs are fully cooked and reach an internal temperature of 160°F.
9. Garnish with the remaining parsley and serve warm with crusty bread, roasted potatoes, or rice.