Albondigas in Baharat Spiced Tomato Sauce

*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Lean ground beef 1 lb
McCormick Gourmet Thyme Leaves 2 tsp
McCormick Gourmet Oregano Leaves 2 tsp
Club House Sea Salt Grinder 3/4 tsp
Club House Pepper, Black Ground 1/2 tsp
Ground pork 1/2 lb
Flat leaf parsley, packed, plus extra for garnish 1 cup
Roughly chopped white onion 1/2 cup
Large garlic cloves 3
Large eggs 2
Finely grated Manchego or Parmesan cheese 1/2 cup
Fresh breadcrumbs 1/3 cup
Milk 1/4 cup
Tomato sauce
Olive oil 3 tbsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Finely diced onion 1 cup
Baharat, divided 2 2/3 tbsp
Club House Red Chili Flakes 1/2 tsp
Large garlic cloves, minced 2
Club House Bay Leaves, Whole 1
(796 ml) Can diced plum tomatoes 1 can
Kitchen Basics Chicken or Vegetable Stock 1 cup
Granulated sugar 2 tsp


For the Albondigas: Line a large rimmed baking sheet with parchment paper; set aside. In the bowl of a food processor fitted with a metal blade, pulse the parsley, onion, and garlic until finely chopped. Add the eggs, breadcrumbs, milk, thyme, oregano, salt, and pepper and process to a rough paste. Transfer mixture to a large bowl. Add the beef, pork, and cheese and mix with hands or a wooden spoon until combined, taking care not to over mix. Using slightly dampened hands, form meatball mixture into 1 ½ inch (4 centimetre) balls and place on the prepared baking sheet about 1 inch (2.5 centimetres) apart. Depending on the size of the baking sheet a second sheet may be needed. Cover meatballs loosely with plastic wrap and chill in the refrigerator for 30 minutes while making the Baharat tomato sauce.

For the Baharat tomato sauce: In a large skillet, heat the olive oil over medium heat. Add the onions and cook until they begin to soften, 5 minutes. Add the garlic, 2 tablespoons (28 grams) of Baharat, and red chilli flakes; cook, stirring, 2 minutes. Stir in the bay leaf, tomatoes, stock, and sugar. Allow sauce to come to a boil, then reduce heat to low and allow to simmer for 30 to 35 minutes, stirring occasionally. While the sauce is simmering, preheat oven to 400 F (200 C) and set oven rack in the middle of the oven. Bake the meatballs for 10 minutes, then turn the broiler on high and broil for 5 to 7 minutes, or until meatballs are browned on top. Remove meatballs and transfer with a slotted spoon to the simmering tomato sauce. Simmer meatballs in sauce for a further 15 minutes. Gently stir in remaining 2 tsp (14 g) of Baharat and taste for seasoning. Serve warm, garnished with fresh parsley.

You might also be interested in: