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Appetizers / Snacks

Spanish Meatballs with Tomato-Saffron Sauce

Add to your arsenal of appetizers with these Spanish-style meatballs (albóndigas) that are perfect for any celebration or revelry. They are a cocktail party’s best friend — they’re bite-sized, easy to eat, and full of flavor.


16 servings

Total Time

35 minutes

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Preheat oven to 425° with racks in middle and lowest positions. Coat two baking sheets with nonstick spray.

For the meatballs, combine bread and milk in a large bowl, mashing together to form a paste. Add pork, Manchego, ¼ cup parsley, 2 Tbsp. oil, egg, paprika, garlic, cumin, coriander, salt, and pepper and mix until combined. Form pork mixture into 1-inch meatballs and transfer to prepared baking sheets. Bake meatballs until golden and cooked through, 1215 minutes.

For the sauce, combine sherry and saffron in a small bowl; set aside. Heat 1 Tbsp. oil in a large skillet over medium.

Add onions and cook until softened and starting to brown, about 6 minutes. Add garlic and cook until fragrant, 1 minute.

Deglaze skillet with sherry mixture and add bay leaf; reduce 1 minute. Add tomatoes and capers, season with salt and pepper, and simmer sauce over medium heat, about 5 minutes; discard bay leaf.

Transfer meatballs to sauce and keep warm until ready to serve. Garnish meatballs with parsley leaves and almonds.

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