Albondigas

SERVES

4

COOK TIME

20 MINS

INGREDIENTS

½ lb ground beef
½ lb ground pork
½ cup panko
1 tsp salt
1 tsp smoked paprika
½ tsp freshly ground black pepper
½ tsp dried oregano
½ tsp garlic powder
6 anchovy fillets, minced (we used Arroyabe Anchovies in olive oil)
1 egg, lightly beaten
2 tbsp olive oil
1 jar (660ml) Nonna Pia’s Arrabiata sauce

DIRECTIONS

Preheat the oven to 400°F and set the rack to the middle position.
To make the meatballs, gently mix ground beef, pork, panko, spices, anchovies, and egg in a large bowl until just combined.
Form into 8 large or 12 medium-sized meatballs.
Warm a heavy-bottomed, oven-safe pan over medium-high heat.
Once hot, add olive oil and the meatballs.
Fry until lightly browned on all sides.
Carefully pour in Arrabiata sauce—watch for splatters—and bring to a gentle simmer.
Transfer the pan to the oven and bake for 10 to 15 minutes, or until the meatballs reach an internal temperature of 165°F at their thickest point.
Serve simply with a crusty baguette or spoon the meatballs over pasta or steamed rice for a heartier option.

Pasta Sauce

Arrabiata

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