Bocadillo de Albóndigas is the Spanish version of the popular Italian-American Meatball Sandwich. This Spanish recipe is typically made with a Spanish-style baguette called barra de pan, although other types of bread may also be used such as rustic bread or ciabatta.
To make this delicious treat, start with Spanish meatballs, which are usually made with pork, veal, or beef (or any combination of the three), eggs, bread, onions, garlic, parsley, salt, and black pepper, and topped with a tomato sauce marinade.
To assemble the sandwich, the bread is sliced along the middle, toasted, and filled with several meatballs drenching in the rich tomato sauce marinade, and topped with provolone or mozzarella cheese. Other common ingredients used in the filling can include lettuce, tomato slices, onion rings, mayonnaise, or mustard.
Bocadillo de Albóndigas ~ Meatball Sandwich
- 4 baguettes
- 1 lb ground pork
- 1 bunch chives
- 1 clove garlic minced
- 1 Egg
- 1 bunch fresh parsley chopped
- 7 oz tomato sauce
- 1 bunch oregano chopped
- 1 bunch basil chopped
- 10 tbsp olive oil
- 2 oz cheese provolone or mozzarella
- salt and pepper to taste
- Peel and chop the chives and garlic.
- Put the meat, garlic, chives, 1 teaspoon of chopped parsley and the egg in a bowl.
- Salt and pepper and mix until a homogeneous compound is obtained.
- Form balls with your hands and fry it with the oil in a frying pan over the fire until golden brown.
- Drain on absorbent paper.
- Heat the tomato sauce in a saucepan and add the chopped basil and oregano, add the meatballs, mix and cook for 15 minutes.
- Open the loaves and toast them lightly on the inside on the grill.
- Fill the loaves with the meatballs, sprinkle with the grated cheese and decorate with a little parsley.
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