Almondegas (Brazilian Meatballs in Tomato Sauce)

About This Recipe

Almondegas are Brazil's home-style meatballs, made from ground beef bound with soaked bread and egg, seasoned simply with garlic and parsley, then simmered in a tomato sauce built with sauteed onion and bell pepper. It's a Sunday family dinner dish across Brazil, almost always served over white rice alongside feijao (black or pinto beans), reflecting the classic Brazilian plate structure of rice, beans, and a protein. The technique is straightforward but relies on the same fundamentals as good meatballs everywhere: soaked bread rather than dry breadcrumbs keeps the interior tender, and browning the meatballs before simmering builds a base of flavor in the pan that carries into the tomato sauce. Bell pepper, sauteed alongside the onion, is a distinctly Brazilian addition that gives the sauce a slightly sweet, vegetal backbone not always found in Italian-style meatball sauces. Served hot over rice with beans on the side, almondegas is unpretentious, reliable comfort food -- the kind of dish most Brazilians grew up eating regularly and associate directly with home cooking.

Ingredients

Serves 4

• 500 gground beef
• 2 sliceswhite bread(crusts removed, soaked in milk)
• 1egg
• 3 clovesgarlic(minced)
• 3 tbspfresh parsley(chopped)
• 1 tspsalt
• 0.25 cupflour(for dredging)
• 3 tbspolive oil
• 1onion(diced)
• 1bell pepper(diced)
• 3 clovesgarlic(minced, for sauce)
• 700 gcrushed tomatoes
• 1 cupbeef stock
• 0.5 tspblack pepper
• 2 cupscooked white rice(for serving)

Instructions

1. 1

   Mix the meatballs

   Combine ground beef, soaked bread (squeezed of excess milk), egg, garlic, parsley, and salt. Mix and shape into meatballs.

2. 2

   Dredge and brown

   Dredge meatballs lightly in flour. Heat olive oil in a wide pan over medium heat and brown on all sides, about 6-8 minutes. Remove and set aside.

3. 3

   Saute the base

   In the same pan, cook onion and bell pepper 6-7 minutes until softened. Add garlic and cook 1 minute more.

4. 4

   Add tomato

   Stir in crushed tomatoes, stock, and black pepper. Bring to a simmer.

5. 5

   Simmer with meatballs

   Return meatballs to the sauce, cover, and simmer 20 minutes until cooked through and the sauce has thickened.

6. 6

   Serve

   Serve hot over rice, with black beans alongside if desired.

Variations

• •

  Add sliced carrots or potatoes to the sauce for a heartier one-pot version.

• •

  Use a mix of beef and pork for a richer flavor.

• •

  Add a bay leaf to the simmering sauce for extra aromatic depth.

Storage

Refrigerate up to 3 days in an airtight container; the flavor deepens overnight. Reheat gently on the stovetop. Freezes well up to 3 months.

Frequently Asked Questions