A delightful take on the classic Spanish Albondigas, these meatballs are simmered in a rich tomato and red wine sauce, perfect for a cozy dinner.
Combine the ground beef, egg, and half of the chopped onion in a mixing bowl. Season with one bouillon cube and black pepper.
Mix gently to avoid overworking the meat, which can make the meatballs dense.
Shape the mixture into ping pong-sized balls.
Wet your hands slightly to prevent the mixture from sticking.
Heat olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides.
Turn the meatballs gently to keep their shape intact.
Add the remaining onion to the pot and sauté for a couple of minutes.
Stir frequently to prevent the onions from burning.
Add the tomatoes, red wine, the second bouillon cube, and black pepper to the pot. Stir well.
Crush the tomatoes slightly with the spoon for a chunkier sauce.
Simmer the mixture for 15 minutes, allowing the flavors to meld.
Cover the pot partially to retain moisture while allowing some reduction.
Serve the meatballs hot, garnished with fresh parsley if desired.
Pair with crusty bread or rice for a complete meal.
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