Beef Albondigas

with Sautéed Summer Squash & Pan Con Tomate

55 MIN

2 Servings

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From the Test Kitchen

In tonight’s recipe, hearty “albondigas” (or meatballs) pair perfectly with bright, tender summer squash. Packed with sweet golden raisins and a smoky, herby blend of spices, these meatballs get a delicious lift from our fresh tomato sauce. And for a special, simple touch, we’re using more tomato in another Spanish classic: “pan con tomate.” Moist on top and crunchy on the bottom, this oven-toasted baguette makes for a distinctly satisfying side.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients: 

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel the garlic; mince 1 clove, leaving the the remaining clove whole. Halve the squash lengthwise; cut into ½-inch-thick pieces on an angle. Pick the parsley leaves off the stems; discard the stems and finely chop half the leaves, keeping the remaining leaves whole. Core and halve the tomato; small dice 1 half, leaving the remaining half intact. Halve the baguette.

2 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and half the minced garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the spice blend; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Transfer to a large bowl. Rinse and wipe out the pan.

3 Cook the squash:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the remaining minced garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Transfer to a bowl; set aside in a warm place. Wipe out the pan.

4 Form the meatballs: 

Add the ground beef, raisins, breadcrumbs and chopped parsley to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs. Transfer to a plate.

5 Cook the meatballs & make the sauce: 

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs; cook, turning occasionally, 5 to 7 minutes, or until browned on all sides. Transfer to a plate. Carefully drain off and discard the drippings, leaving any browned bits (or fond) in the pan. Add the tomato paste; season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until dark red. Add the diced tomato, ¾ cup of water and the browned meatballs; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 5 to 7 minutes, or until the meatballs are thoroughly coated and cooked through. Remove from heat.

6 Make the pan con tomate & plate your dish:

While the meatballs cook, place the baguette on a sheet pan, cut sides up. Drizzle with olive oil; season with salt and pepper. Toast in the oven 10 to 12 minutes, or until golden brown. Remove from the oven. When cool enough to handle, rub the cut sides of the toasted baguette with the whole garlic clove, then with the cut side of the tomato half, squeezing and pressing the tomato into the bread. Discard the garlic clove and tomato half. Divide the cooked meatballs and sauce and cooked squash between 2 dishes. Garnish with the whole parsley leaves. Serve with the pan con tomate on the side. Enjoy!