Spanish Albondigas Meatballs Recipe
Juicy, spice-kissed meatballs simmered in a rich tomato sauce—Spanish Albondigas are bursting with bold flavor and rustic charm. They're perfect for gatherings, cozy dinners, or tapas-style spreads.
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Servings: 6
Calories: 360kcal
Ingredients
Meatballs:
- 1 tablespoon olive oil – for browning the meatballs
- 2 garlic cloves – finely grated
- 1 egg – lightly beaten
- 2 ½ tablespoons dried breadcrumbs – to bind the mixture
- 2 tablespoons chopped parsley – for freshness and color
- ¾ teaspoon sweet paprika – adds depth and sweetness
- ¼ teaspoon smoked paprika – for a subtle smokiness
- ¼ teaspoon hot paprika – to bring a hint of heat
- 1 teaspoon salt – enhances overall flavor
- ¼ teaspoon black pepper – freshly ground
- 1 lb ground meat – a 50/50 blend of beef
Tomato Sauce:
- 2 tablespoons olive oil – for sautéing
- 1 medium onion – finely chopped
- 3 garlic cloves – minced
- 2 cans chopped tomatoes 400 g / 14 oz each – the base of the sauce
- ½ teaspoon fennel seeds – crushed lightly
- 1 teaspoon dried oregano – for a Mediterranean touch
- 2 bay leaves – infuse an aromatic backbone
- ¼ teaspoon cayenne pepper – gives the sauce a subtle kick
- 2 tablespoons chopped parsley – stirred in for freshness
- Salt and pepper – to taste
Instructions
Meatballs:
- In a large mixing bowl, combine the ground beef blend with the grated garlic, beaten egg, breadcrumbs, parsley, sweet paprika, smoked paprika, hot paprika, salt, and black pepper. Mix thoroughly using your hands until all ingredients are evenly incorporated and the mixture holds together well.
- Form the mixture into small, walnut-sized balls, aiming for 30 to 35 meatballs in total. Ensure the size is consistent for even cooking.
- Heat the olive oil in a large skillet over medium-high heat. Fry the meatballs in a single layer, in batches if needed, until they are golden brown on all sides—this will take about 5 minutes. Remove from the pan and set aside.
Tomato Sauce:
- Using the same skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, allowing the flavors to develop.
- Pour in the chopped tomatoes and stir in the fennel seeds, dried oregano, bay leaves, cayenne pepper, and chopped parsley. Season with salt and pepper. Stir everything together and bring to a gentle boil. Lower the heat and simmer the sauce for 20 minutes, stirring occasionally, until it has slightly thickened.
- Return the browned meatballs to the pan, nestling them into the sauce. Let them simmer gently for about 5 more minutes, or until the meatballs are cooked through and fully heated. Discard the bay leaves before serving.
Nutrition
Calories: 360kcal
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