How to Make Spanish Albóndigas de Ternera con Pimientos: Beef Meatballs with Peppers

• Introduction to Albóndigas de Ternera con Pimientos
• Ingredients for Spanish Albóndigas
• How to Cook Spanish Albóndigas de Ternera con Pimientos
• Cooking Tips for Perfect Albóndigas
• Pairing Albóndigas with Sides and Drinks

Introduction to Albóndigas de Ternera con Pimientos

Albóndigas de Ternera con Pimientos, or Spanish beef meatballs with peppers, is a flavorful and hearty dish that is widely loved in Spanish cuisine. These meatballs are made with tender beef and seasoned with a combination of spices, garlic, and fresh peppers. This traditional Spanish dish is often served with a rich tomato sauce, making it a perfect choice for any family meal or special occasion.

What sets this dish apart is the balance between the tender, juicy meatballs and the freshness of the peppers. The peppers add a subtle sweetness and crunch that complement the savory beef, creating a mouthwatering combination. This guide will walk you through everything you need to know to make these delicious Spanish albóndigas at home.

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Ingredients for Spanish Albóndigas

To create authentic Spanish albóndigas de ternera con pimientos, you’ll need a few simple yet flavorful ingredients. Here’s what you will need:

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For the Meatballs:

• 1 lb ground beef (preferably a mix of lean and fatty cuts)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1/4 cup breadcrumbs
• 2 tbsp chopped parsley
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper, to taste

For the Sauce and Peppers:

• 2 bell peppers (one red, one green), sliced into strips
• 1/2 cup tomato sauce
• 1/2 cup beef broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp chili flakes (optional, for heat)

These ingredients combine to create the perfect balance of savory and sweet flavors in every bite. The key to success is using fresh ingredients and good-quality beef to ensure the meatballs are tender and flavorful.

How to Cook Spanish Albóndigas de Ternera con Pimientos

Follow these simple steps to prepare your Spanish albóndigas de ternera con pimientos:

1. Prepare the Meatballs

In a large bowl, combine the ground beef, chopped onion, garlic, egg, breadcrumbs, parsley, cumin, paprika, salt, and pepper. Mix everything thoroughly using your hands or a spoon until well combined. Once the mixture is ready, form the meat into 1-inch balls, making sure they are compact but not overly tight. This will help them stay juicy while cooking.

2. Brown the Meatballs

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the meatballs in batches to avoid overcrowding the pan. Brown the meatballs on all sides for about 4-5 minutes. Once they’re browned, remove them from the skillet and set them aside. This will lock in the flavor and ensure the meatballs are perfectly cooked.

3. Cook the Peppers

In the same skillet, add the sliced bell peppers and cook for about 5 minutes, until they begin to soften. Stir occasionally to ensure they don’t burn. Add a pinch of salt, oregano, and chili flakes (if using) to enhance the flavor of the peppers.

4. Add the Tomato Sauce and Broth

Once the peppers are softened, pour in the tomato sauce and beef broth. Stir to combine, scraping up any browned bits from the bottom of the skillet for extra flavor. Bring the sauce to a simmer and then return the browned meatballs to the pan. Cover the skillet and cook the meatballs in the sauce for 15-20 minutes, until they are fully cooked and tender.

5. Serve

Once the albóndigas are cooked through, serve them hot with the sauce and peppers. You can garnish with additional fresh parsley for a touch of color and freshness. These meatballs are delicious on their own or served with rice, couscous, or crusty bread to soak up the flavorful sauce.

Cooking Tips for Perfect Albóndigas

To ensure your Spanish albóndigas de ternera with peppers turn out perfectly, here are a few tips:

• Use lean but fatty beef: A mix of lean and fatty cuts of beef will result in tender meatballs. If you use too lean of meat, they may become dry.
• Don’t overwork the meat: When mixing the meatball ingredients, try not to overwork the mixture. Overmixing can lead to dense, tough meatballs.
• Simmer gently: After browning, let the meatballs simmer gently in the sauce. This allows them to absorb all the flavors without becoming tough.
• Experiment with spices: Feel free to adjust the seasoning to your taste. Adding a dash of cinnamon or nutmeg can give the meatballs a warm, aromatic depth.

Pairing Albóndigas with Sides and Drinks

Spanish albóndigas de ternera con pimientos pairs wonderfully with a variety of sides and drinks. Here are some ideas to complete your meal:

Side Dishes:

• Spanish Rice: Fluffy rice with saffron or simple lemon rice can balance the richness of the meatballs.
• Patatas Bravas: Crispy potatoes served with a spicy tomato sauce add a perfect contrast to the soft meatballs.
• Green Salad: A fresh salad with a tangy vinaigrette helps cut through the richness of the beef and peppers.

Drink Pairings:

• Red Wine: A medium-bodied Spanish red wine, such as a Rioja, pairs beautifully with the rich flavors of the meatballs.
• Beer: A light lager or pale ale can complement the dish without overpowering the flavors.
• Sangria: If you prefer a fruity drink, try serving sangria for a festive touch.

These simple pairings will elevate your Spanish albóndigas de ternera con pimientos into a complete meal that's sure to impress your guests.

Ready to cook up these delicious Spanish meatballs? Visit our site, Rubi Spanish Table, for more great recipes and tips for making traditional Spanish dishes at home.