Bocadillo de Albóndigas (Spanish Meatball Sandwich)

Ingredients

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 egg, beaten 1 egg, beaten
• For the tomato sauce: For the tomato sauce:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• For the sandwich: For the sandwich:
• Baguette or crusty rolls Baguette or crusty rolls
• Optional toppings: sliced cheese, lettuce, and tomato Optional toppings: sliced cheese, lettuce, and tomato

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 22g (Saturated Fat: 7g)
• Carbohydrates: 28g (Sugars: 6g)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine all the meatball ingredients and mix well until evenly combined.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Add the crushed tomatoes, sugar, dried oregano, paprika, salt, and pepper to the skillet. Stir well to combine.
6. 6.
   Return the meatballs to the skillet and simmer in the tomato sauce for about 15-20 minutes, or until the meatballs are cooked through.
7. 7.
   Slice the baguette or crusty rolls lengthwise, leaving one side intact to create a pocket for the filling.
8. 8.
   Place the meatballs and sauce inside the bread, and add optional toppings if desired.
9. 9.
   Serve the Bocadillo de Albóndigas warm and enjoy!

Treat your ingredients with care...

• Ground beef — Use lean ground beef for healthier meatballs. If you prefer a richer flavor, you can use a combination of beef and pork.
• Crushed tomatoes — Opt for high-quality crushed tomatoes to ensure a rich and flavorful sauce.
• Baguette or crusty rolls — Choose a fresh and crusty bread that can hold the meatballs and sauce without becoming soggy.
• Paprika — Use smoked paprika for an extra depth of flavor in the meatballs.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the meatball mixture.
• If you prefer a smoother tomato sauce, you can blend the crushed tomatoes before adding them to the skillet.
• To save time, you can prepare the meatballs in advance and refrigerate them until ready to cook.
• Serve the Bocadillo de Albóndigas with a side of Spanish potato salad for a complete meal.
• If you're short on time, you can use store-bought meatballs and simply prepare the tomato sauce.

Serving advice

Serve the Bocadillo de Albóndigas warm, allowing the flavors to meld together. Cut the sandwich into smaller portions for easy handling and enjoy it as a satisfying lunch or dinner.

Presentation advice

To enhance the presentation, garnish the Bocadillo de Albóndigas with a sprinkle of fresh parsley on top. Serve it on a wooden cutting board or a rustic plate to showcase the traditional Spanish charm.