spanish style albondigas in a sunny mediterranean sauce

Ingredients

• Servings: 4
• 2/3 pound ground beef
• 1/3 pound ground lamb
• 2 tablespoons minced green onion
• 2 tablespoons minced fresh oregano
• 1 tablespoon minced fresh flat-leaf parsley
• 1 clove garlic, minced
• 2 dashes worcestershire sauce, or to taste
• salt and ground black pepper to taste
• 3 1/2 ounces fresh white bread crumbs
• 2 tablespoons extra-virgin olive oil
• 3 1/2 ounces pancetta, chopped
• 3 tablespoons minced onion
• 1 clove garlic, minced
• 2 tablespoons minced carrot
• 2 tablespoons minced celery
• 2 tablespoons minced red bell pepper
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon ground coriander
• 2 grinds ground black pepper
• 1 cup white
• 2 tablespoons tomato puree
• 1 (28 ounce) can italian plum tomatoes, chopped
• 2 tablespoons extra-virgin olive oil, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 2 hrs 20 mins


• mix ground beef, ground lamb, green onion, oregano, parsley, garlic, worcestershire sauce, salt, and black pepper together in a bowl. slowly add and mix breadcrumbs into meat mixture to desired consistency. form mixture into balls, roll them in remaining bread crumbs to coat, and arrange a shallow tray. cover meatballs with plastic wrap and refrigerate at least 30 minutes.
• heat 2 tablespoons olive oil in a large pot over medium heat. cook and stir pancetta in the hot oil until browned, about 4 minutes. add onion and garlic to the pancetta; continue to cook and stir until fragrant, about 1 minute. stir carrot, celery, and red bell pepper into the pancetta mixture; cook until the carrot softens slightly, about 3 minutes. sprinkle basil, oregano, coriander, and black pepper over pancetta mixture; stir to season evenly.
• pour over the pancetta mixture. increase heat to medium-high and cook until the liquid reduces by about half.
• quickly stir tomato puree into pancetta mixture; add chopped tomatoes. cook and stir the mixture until the tomatoes begin to break down into a sauce, about 5 minutes. reduce heat to low and simmer until the sauce thickens, 60 to 90 minutes.
• heat 2 tablespoons oil in a large skillet over low heat. cook and stir meatballs in batches in hot oil until evenly browned and cooked through, 5 to 7 minutes; drain on a plate lined with paper towel.
• gently drop meatballs into the simmering sauce; cook together until meatballs are heated through, about 10 minutes.