Recipe
Albondigas (Spanish Meatballs)
Traditional Spanish meatballs in a flavourful tomato sauce, perfect for a tapas night or a comforting meal.
Ingredients
Method
20 mins prep30 mins cook50 mins total
In a large bowl, mix together ground meat, minced garlic, chopped parsley, breadcrumbs, beaten eggs, paprika, salt, and pepper.
Form the mixture into small meatballs.
Heat olive oil in a skillet over medium heat and brown the meatballs on all sides.
For the tomato sauce, sauté additional garlic and onion in the same skillet, then add crushed tomatoes, a pinch of sugar, and season to taste. Bring to a simmer.
Add the browned meatballs to the sauce and simmer for about 30 minutes, until the meatballs are cooked through.
Garnish with fresh parsley before serving.
Notes
For an authentic touch, add a small amount of finely chopped almond to the tomato sauce for a subtle nuttiness. Serve with crusty bread to soak up the sauce.
To serve the albondigas as a complete meal rather than tapas, spoon the meatballs and tomato sauce over steamed rice. About 250g uncooked long-grain rice is enough for four servings.
About this recipe
Albondigas are a beloved component of Spanish tapas, featuring juicy meatballs made from pork, beef, or a combination of both.
These meatballs are seasoned with garlic, parsley, and a hint of Spanish paprika, then simmered in a rich tomato or almond sauce. The combination of herbs and spices infuses the meatballs with traditional flavours, making them a hearty and satisfying dish perfect for sharing.
