The secret to tender and juicy albondigas lies in the meat mixture. Using a combination of ground beef and pork provides a great balance of flavor and fat, while soaking bread in milk keeps the meatballs moist and prevents them from getting tough. The sauce is equally important; a slow-simmered, rich sauce is the perfect complement to the delicate meatballs. This recipe offers a classic, hearty version that is sure to become a favorite. Serve them hot, and don't forget the bread for dipping!
In a small bowl, soak the bread slices in milk for a few minutes. Squeeze out the excess milk and crumble the bread into a large bowl.
Add the ground beef and pork, egg, minced garlic, chopped parsley, salt, and pepper to the bowl. Mix everything thoroughly with your hands until well combined, but do not overmix. Roll the mixture into small, walnut-sized meatballs.
In a large skillet or pot, heat a generous amount of olive oil over medium-high heat. Sear the meatballs in batches until they are browned on all sides. You don't need to cook them through. Remove them from the pan and set aside.
In the same skillet, reduce the heat to medium. Add 2 tablespoons of fresh olive oil if needed. Sauté the finely chopped onion and red bell pepper until soft, about 5-7 minutes. Add the minced garlic and sweet paprika and cook for another minute.
Pour in the red wine and scrape the bottom of the skillet to deglaze it. Let the wine simmer until it has reduced by half. Add the crushed tomatoes and the stock, and season with salt and a pinch of sugar. Bring the sauce to a simmer.
Return the browned meatballs to the sauce. Reduce the heat to low, cover the pot, and let the albondigas simmer for about 20-25 minutes, or until they are fully cooked and the sauce has thickened. Serve hot, garnished with fresh parsley and a piece of crusty bread on the side.