Spanish Albondigas “Meatballs” with a Spiced Tomato Sauce is a great weeknight dinner that is seriously so wonderful to have in your freezer as a freezer friendly meal. Spanish food and cuisine has such incredible food and flavor. Using herbs to enhance the flavor of meatballs is a great way to make a super flavorful weeknight quick dinner. Albondigas are Spanish for meatballs and using spices like paprika makes this recipe really Spanish and unique to make for a healthy and nourishing dinner. Making the rich spiced tomato sauce is a great recipe to have on hand for really almost any protein. This sauce goes well with chicken, shrimp, pork, or add in different veggies, lentils, or beans. Really you can’t go wrong with this easy Spanish Albondigas “Meatballs” with a spiced tomato sauce recipe.
One of the beautiful aspects of food is the relationship it was with a culture. They honestly go hand and in hand. You don’t have one with out the other. Does culture create a cuisine or does a cuisine create a culture? To be honest I believe they are symbiotic relationship. They both affect, create, and evolve together.
You can learn so much about a group of people based on what they eat. Personally I find this to be subject beautiful to study, read, and watch television about. It seems to be a big growing trend to watch shows on this subject. Whether it be a culture and cuisine that we know absolutely nothing about and can’t relate to the food at all or whether it be one that is close to home. Food is a language we all speak, but we speak it differently. We can all relate to the basic need of eating and nourishing. It is what keeps us alive, without food we don’t have life. Something so basic has evolved into this world that has so many dimensions. Each culture sees a different dimension of that world due to its’ cuisine, geographic location, socio-economic status, religion, and politics.
Recently a great in the culinary and cultural (gastronomy) world passed away, Anthony Bourdain. He was someone that opened up so many cultures and cuisines to us and spoke about it an relatable way. He didn’t show us anything than what it was. Hopefully though we have all become a bit more curious and knowledgable in gastronomy.
The world has so much to offer us and from the perspective of food it will never stop. Cuisines and culture continue to evolve and change due to growing populations, changing environments, and evolution of food industries. Preservation does need to be on the for front of discussion when it comes to the food industry. Keeping old ways and not industrializing everything. Much of the world still farms rurally and letting that go and leaving that to the “old ways” will eliminate parts of history and gastronomic principals. One aspect that won’t change is how one relates to the other. It is a beautiful relationship and one that we should all continue to investigate.
Spanish Herb Albondigas "Meatballs"
- 1 lb Grass-fed Ground Beef
- 1 Egg
- 1 tsp Ground Cumin
- 1/2 tsp Ground Coriander
- 1 tsp Dried Oregano
- 1/2 tsp Red Chili Flakes optional
- 3/4 tsp Sea Salt
- Black Pepper
Tomato Sauce Ingredients
- 2 TBLS Olive oil
- 1 large Yellow Onion small dice
- 1-2 Garlic Cloves minced
- 1 tsp Ground Cumin
- 1 heaping tsp Smoked Paprika
- 1/3 Cup Red Wine
- 1 36 oz Canned Chopped Tomatoes
- 2 tsp Sugar
- 3 Bay Leaves
- 2 stems Fresh Oregano
- Salt and pepper to taste
- Garnish with Lemon Zest and fresh basil
Rice for serving
- 2 cups Jasmine rice prepare as directed on package
- 1. Place all the ingredients for the meatballs in a large bowl and mix together until well combined. Roll into evenly sized balls and rest in the fridge to firm up for about half an hour.2. Heat the olive oil in a large based pan. Brown the meatballs on both sides. Remove and set aside. In the same pan, sauté the onions until soft and translucent. Add the garlic and cook for a further 2 minutes. Add the spices and stir through. Return the meatballs back into the pan and deglaze with the wine. Reduce down by half. Now add the tomatoes, sugar, bay leaves and oregano. Season with salt and freshly ground black pepper. Simmer on a low heat for about 20 - 25 minutes until the meatballs are cooked through and the tomato sauce has thickened.Serve over jasmine rice with a garnish of lemon zest and fresh basil. Enjoy!