Equipment
Ingredients
Meatballs
- 250 g ground beef (80% lean)
- 250 g ground pork
- 50 g panko breadcrumbs
- 1 egg, lightly beaten
- 2 garlic, minced
- 4 g smoked paprika
- 6 g kosher salt
- 2 g black pepper
Spicy Tomato Sauce
- 30 ml extra virgin olive oil
- 1 yellow onion, finely diced
- 3 garlic, minced
- 3 g red chili flakes
- 30 g tomato paste
- 800 g crushed tomatoes
- 120 ml beef broth
- 240 g cannellini beans, rinsed and drained
- 80 g kalamata olives, pitted and halved
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 698 kcal
- Protein
- 35 g
- Carbohydrates
- 47 g
- Fat
- 42 g
- Fiber
- 12 g
- Sugar
- 13 g
- Sodium
- 1551 mg
- Saturated Fat
- 12 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 136 mg
- Potassium
- 1667 mg
- Calcium
- 182 mg
- Iron
- 8.5 mg
- Magnesium
- 81 mg
- Phosphorus
- 350 mg
- Zinc
- 5.1 mg
- Vitamin A
- 98 mcg
- Vitamin C
- 27 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 1.9 mcg
- Thiamin
- 0.65 mg
- Riboflavin
- 0.39 mg
- Niacin
- 6.6 mg
- Folate
- 35 mcg
- Water
- 159 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the ground beef, ground pork, panko breadcrumbs, beaten egg, minced garlic, smoked paprika, kosher salt, and black pepper. Mix gently with your hands until the ingredients are just incorporated evenly.
Roll the meat mixture into portions slightly larger than a golf ball, yielding approximately 16 meatballs. Place them on a clean tray or plate.
Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the meatballs in a single layer, turning occasionally, until heavily browned on all sides, about 6 to 8 minutes. Remove the meatballs to a clean plate, leaving the rendered fat in the skillet.
Lower the heat to medium. Add the diced yellow onion to the residual fat in the skillet and saute until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 additional minute until fragrant.
Stir the tomato paste and red chili flakes into the onion mixture. Cook while stirring continuously until the tomato paste deepens in color to a dark rust red, about 2 minutes.
Pour the crushed tomatoes and beef broth into the skillet. Stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the mixture to a gentle boil.
Reduce the heat to low. Stir the drained cannellini beans and halved kalamata olives into the sauce, then nestle the browned meatballs back into the skillet.
Cover the skillet and let the dish simmer gently for 15 minutes. Check that the meatballs have reached a safe internal temperature of 74C/165F and the sauce has thickened slightly before removing from the heat.
Chef's Notes
- For the most tender meatballs, soak the panko breadcrumbs in a splash of water or dairy-free milk for 5 minutes before adding them to the meat mixture. This creates an immediate moisture-retaining binder known as a panade.
- The 50/50 blend of pork and beef is crucial for traditional textures: the pork provides sweet fat and soft moisture, while the beef offers a robust, savory backbone and structure.
- Always check the seasoning of your raw meatball mixture before rolling the entire batch. Fry a small teaspoon-sized patty in a skillet, taste it, and adjust the salt or paprika in the main bowl as needed.
- Raw meat handling requires strict hygiene. Wash hands, utensils, and surfaces thoroughly with hot soapy water after working with the raw beef and pork to prevent cross-contamination.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen and meld overnight.
Freezer: 2 months — Freeze in a freezer-safe container. Thaw overnight in the refrigerator before reheating gently on the stove.
Reheating: Reheat in a saucepan over medium-low heat until bubbling and the meatballs reach an internal temperature of 74C/165F.
Troubleshooting
Meatballs are tough and dense
Cause: The meat mixture was overworked or tightly packed during shaping.
Fix: Cannot be fixed texturally, but crumbling them into the sauce and serving over pasta hides the texture well.
Prevention: Mix wet and dry ingredients using light finger movements just until blended. Shape with minimal pressure.
Tomato sauce tastes excessively acidic
Cause: The brand of canned tomatoes used had high natural acidity and was not cooked long enough.
Fix: Stir in a small pinch of baking soda or a teaspoon of granulated sugar to balance the acidity.
Prevention: Allow the tomato paste to caramelize fully and the sauce to simmer gently to mellow the acid.
Meatballs fall apart in the sauce
Cause: Meatballs were not seared long enough to develop a structural crust, or lacked sufficient egg and breadcrumb binder.
Fix: Simmer undisturbed without stirring so they retain as much shape as possible.
Prevention: Ensure a dark crust forms on all sides during the sear, and measure binders accurately.
Cultural Context
Drawing inspiration from classic Spanish tapas, albondigas (meatballs) are traditionally served in rich, piquant sauces in bars across Spain. The addition of creamy white beans and briny olives transforms this beloved small plate into a hearty, rustic main course that captures the bold, sun-drenched flavors of the Iberian peninsula.
