Albóndigas con Tuco in Tomato–Red Wine Sauce

Quick Recipe Version (TL;DR)

• Yield: 6 servings (about 18–22 meatballs)
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 1 lb (450 g) ground beef + 1 lb (450 g) ground pork
• 1 cup (50 g) fresh breadcrumbs + 1/2 cup (120 ml) whole milk
• 1 large egg, 4 garlic cloves (grated), 1/2 cup (25 g) chopped parsley
• 1/2 cup (40 g) grated Parmesan/Reggianito, 2 tsp kosher salt, 1 tsp black pepper
• 1/2 tsp dried oregano, pinch nutmeg (optional), olive oil for browning
• 1 onion, 1 small carrot, 1 celery stalk (finely chopped)
• 2 tbsp tomato paste, 1 cup (240 ml) dry red wine
• 1 can (28 oz/800 g) crushed tomatoes, 1 cup (240 ml) low-sodium beef stock
• 2 bay leaves, 1 tsp dried oregano, red pepper flakes optional
• For serving: buttery puré de papas or 1 lb (450 g) tallarines; extra parsley and cheese

Do This

• 1. Soak breadcrumbs in milk 5 minutes; mix with meats, egg, garlic, parsley, cheese, salt, pepper, oregano, nutmeg.
• 2. Roll 18–22 meatballs (about 1.5 in/4 cm). Chill 10 minutes to firm.
• 3. Brown meatballs in olive oil over medium-high heat, 5–7 minutes total; set aside.
• 4. Sauté onion, carrot, celery; add tomato paste. Deglaze with red wine; reduce by half.
• 5. Add crushed tomatoes, stock, bay, oregano; return meatballs. Simmer gently 30–35 minutes to 160°F/71°C internal.
• 6. Meanwhile make puré de papas or boil tallarines until al dente.
• 7. Finish with chopped parsley; serve over mash or pasta with grated cheese.

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Why You’ll Love This Recipe

• Classic Argentine-Italian comfort: juicy meatballs in a rich tomato–red wine tuco.
• Balanced and bright: soffritto, herbs, and a splash of wine make a deeply flavored sauce.
• Flexible serving: ladle over silky puré de papas or toss with tallarines.
• Make-ahead friendly: meatballs and sauce taste even better the next day.

Grocery List

• Produce: Yellow onion, carrot, celery, garlic, fresh parsley, potatoes (if making puré de papas), optional fresh basil
• Dairy: Whole milk, unsalted butter (for mash), Parmesan or Reggianito cheese
• Pantry: Ground beef, ground pork, olive oil, breadcrumbs, egg, tomato paste, crushed tomatoes, beef stock, dry red wine, bay leaves, dried oregano, black pepper, kosher salt, red pepper flakes (optional), tallarines (if serving pasta)

Full Ingredients

Albóndigas (Meatballs)

• 1 lb (450 g) ground beef (80–85% lean)
• 1 lb (450 g) ground pork
• 1 cup (50 g) fresh breadcrumbs (or 2/3 cup dry breadcrumbs)
• 1/2 cup (120 ml) whole milk
• 1 large egg
• 4 garlic cloves, finely grated or minced
• 1/2 cup (25 g) finely chopped fresh parsley, plus extra for garnish
• 1/2 cup (40 g) finely grated Parmesan or Reggianito
• 2 tsp kosher salt (use 1 1/2 tsp fine sea salt)
• 1 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• Pinch ground nutmeg (optional)
• 2–3 tbsp extra-virgin olive oil, for browning

Tuco (Tomato–Red Wine Sauce)

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely chopped (about 1 1/2 cups / 200 g)
• 1 small carrot, finely chopped (about 1/2 cup / 70 g)
• 1 celery stalk, finely chopped (about 1/2 cup / 60 g)
• 2 garlic cloves, thinly sliced
• 1/4–1/2 tsp red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine (Malbec, Tempranillo, or similar)
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 cup (240 ml) low-sodium beef stock
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp sugar (optional, to balance acidity)
• 2 tbsp chopped fresh parsley or basil, to finish

For Serving (choose one)

• Puré de papas: 2 lb (900 g) russet or Yukon Gold potatoes, 4 tbsp (56 g) unsalted butter, 1/2–3/4 cup (120–180 ml) warm milk, 1 tsp kosher salt, white pepper to taste
• Tallarines (pasta): 1 lb (450 g) tallarines/tagliatelle or spaghetti, kosher salt for pasta water, 2 tbsp olive oil
• Grated Parmesan or Reggianito, for serving

Step-by-Step Instructions

Step 1: Make a panade and mix the meat

In a large bowl, stir the breadcrumbs and milk and let stand 5 minutes until the crumbs are fully hydrated. Add the ground beef, ground pork, egg, grated garlic, parsley, grated cheese, salt, black pepper, dried oregano, and nutmeg (if using). Using your hands, mix just until evenly combined. Avoid overmixing, which can make the meatballs dense.

Step 2: Shape and chill the albóndigas

With damp hands or a 1.5-tbsp scoop, form 18–22 meatballs about 1.5 inches (4 cm) wide, roughly 40–45 g each. Arrange on a parchment-lined tray and refrigerate 10 minutes to firm while you start the sauce. This helps them hold shape during browning.

Step 3: Brown the meatballs

Heat 2–3 tbsp olive oil in a wide Dutch oven or deep skillet over medium-high heat. Brown the meatballs in two batches until well seared on 2–3 sides, 5–7 minutes total per batch. Do not cook through. Transfer to a plate; leave the flavorful drippings in the pot.

Step 4: Build the tuco base

Lower the heat to medium and add 3 tbsp olive oil if the pot looks dry. Add onion, carrot, celery, and a pinch of salt. Cook, stirring, until softened and lightly golden, 7–8 minutes. Stir in sliced garlic and red pepper flakes; cook 30 seconds until fragrant. Add tomato paste and cook 1–2 minutes to caramelize. Pour in the red wine and scrape up browned bits; simmer 2–3 minutes until reduced by about half.

Step 5: Simmer meatballs gently in sauce

Stir in the crushed tomatoes, beef stock, bay leaves, oregano, 1 tsp kosher salt, black pepper, and sugar if needed. Return the meatballs and any juices to the pot, nestling them into the sauce. Bring to a gentle simmer, then reduce heat to maintain a bare bubble (about 190–200°F / 88–93°C). Partially cover and cook 30–35 minutes, turning meatballs once halfway through, until very tender and the centers reach 160°F (71°C). Discard bay leaves and stir in chopped parsley or basil.

Step 6: Make puré de papas or tallarines

For puré de papas: Peel and cut potatoes into chunks. Place in a pot, cover with cold water by 1 inch (2.5 cm), and add 1 tbsp kosher salt. Bring to a boil, then simmer until very tender, 15–20 minutes. Drain well and return to the warm pot for 1 minute to steam off moisture. Mash or rice the potatoes, then fold in butter, 1/2 cup warm milk, and 1 tsp salt. Add more milk as needed for a silky texture. Season to taste.

For tallarines: Bring a large pot of water to a rolling boil. Salt generously (about 1 tbsp per 4 quarts/3.8 L). Cook tallarines until al dente, 8–10 minutes or per package. Reserve 1/2 cup pasta water, drain, and toss with 2 tbsp olive oil so the strands don’t stick.

Step 7: Plate and garnish

For mash, spoon a bed of puré de papas onto warm plates. For pasta, twirl tallarines into shallow bowls and ladle in a bit of sauce to coat. Nestle meatballs on top, spoon over extra tuco, and finish with chopped parsley and a shower of grated Parmesan or Reggianito. Serve hot.

Pro Tips

• Panade power: Fully hydrate the breadcrumbs in milk for ultra-tender, spoonable meatballs.
• Don’t overmix: Mix just until the meat holds together. Overworking compacts the mixture.
• Gentle simmer: Keep the sauce at a low bubble (190–200°F / 88–93°C) so the meatballs stay tender.
• Wine matters: Use a dry red you’d drink. If your wine is robust, taste and add a pinch of sugar to balance the sauce.
• No-stovetop browning option: Bake meatballs on a greased sheet at 425°F (220°C) for 12–15 minutes to brown, then braise in the sauce.

Variations

• Lighter albóndigas: Use 1 lb ground turkey + 1 lb ground chicken. Add 1 tbsp olive oil to the mix and an extra 2 tbsp milk for moisture.
• No-wine tuco: Swap wine for 1 cup beef stock plus 1 tbsp red wine vinegar or balsamic; keep the reduction step for depth.
• Picante: Increase red pepper flakes to 1 tsp and add 1/2 tsp smoked paprika for a warm, spicy profile.

Storage & Make-Ahead

Refrigerate cooled meatballs in sauce in an airtight container up to 4 days. Reheat gently on the stovetop over low heat until piping hot (165°F / 74°C), adding a splash of water if the sauce is thick. Freeze in portions up to 3 months; thaw overnight in the fridge before reheating. Meatballs can also be rolled and frozen raw on a tray, then stored in a bag for up to 3 months; brown from frozen and extend the braise by 5–8 minutes.

Nutrition (per serving)

Approximate for meatballs and sauce only (no sides): 520 calories; 34 g fat; 16 g carbohydrates; 3 g fiber; 8 g sugars; 30 g protein; 980 mg sodium.