Red Meat Allergy Friendly Gluten Free Spanish Albondigas
Total time55 min
Prep time20 min
Cook time35 min
4.7(24)
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Learn more →Ingredients
4 servings
For the meatballs
- ½ lb ground pork
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - ½ lb ground beef
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - ¼ cup gluten free breadcrumbs
- 1 large egg
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¾ tsp fine salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) crushed tomatoes
- ½ cup chicken broth
- ½ tsp fine salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground pork, ground beef, gluten free breadcrumbs, egg, parsley, smoked paprika, cumin, salt, and pepper. Mix with your hands until just combined — do not overwork the mixture.
- 2
Roll the mixture into balls about 1½ inches in diameter (roughly 16–18 meatballs total), placing them on a plate as you go.
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