albondigas recipe

 

🧆 Spanish Meatballs Recipe (Albóndigas) | Savory Tapas Classic

Craving juicy, flavorful meatballs simmered in a rich tomato sauce? These Spanish Albóndigas are a classic tapas dish, packed with bold spices, fresh herbs, and rustic charm. Served with crusty bread or rice, they make the perfect party bite, appetizer, or cozy family dinner.

📝 Ingredients

For the Meatballs:

• 500g ground beef (or half beef, half pork)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup breadcrumbs
• 1 egg
• 2 tbsp chopped parsley
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• Olive oil for frying

For the Tomato Sauce:

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (400g) crushed tomatoes
• 1 tsp smoked paprika
• 1/2 tsp sugar (to balance acidity)
• Salt and pepper to taste
• Optional: 1/4 cup dry white wine or water

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🍳 Instructions

Step 1: Make the Meatballs

1. In a mixing bowl, combine ground meat, onion, garlic, breadcrumbs, egg, parsley, paprika, cumin, salt, and pepper.
2. Mix until well combined. Shape into small balls (about 1 inch in diameter).
3. Heat olive oil in a skillet over medium heat. Fry meatballs until golden brown on all sides (they don’t need to be fully cooked through). Remove and set aside.

Step 2: Prepare the Sauce

1. In the same pan, add more oil if needed. Sauté chopped onion until soft.
2. Add garlic and cook for 1 minute.
3. Pour in crushed tomatoes, paprika, sugar, salt, pepper, and wine (if using).
4. Simmer for 8–10 minutes until the sauce thickens.

Step 3: Simmer the Meatballs

1. Add browned meatballs back into the sauce.
2. Cover and simmer for 10–12 minutes, until meatballs are fully cooked and sauce is rich.
3. Garnish with parsley and serve hot.

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🍽️ Serving Suggestions

• Serve as tapas with crusty bread.
• Pair with white rice, mashed potatoes, or roasted veggies.
• Great with a glass of Spanish red wine or sangria.

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🧊 Storage Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze cooked meatballs in sauce for up to 2 months.
• Reheat gently in a covered pan or microwave.

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🔄 Variations

• Spicy Albóndigas: Add chili flakes or diced jalapeños to the meat mixture.
• Cheese-stuffed: Insert a cube of Manchego cheese inside each meatball before frying.
• Herb twist: Try adding oregano or rosemary for a Mediterranean edge.
• Sauce swap: Replace tomato sauce with a brava sauce or almond romesco for variation.

🔍 FAQ: Spanish Meatballs (Albóndigas)

Q: What’s the difference between Spanish and Italian meatballs?
A: Spanish meatballs are smaller, use paprika and cumin, and are served in a savory sauce — not pasta-based.

Q: Can I bake the meatballs instead of frying?
A: Yes, bake at 400°F (200°C) for 15–20 minutes until browned, then simmer in sauce.

Q: Are these good for meal prep?
A: Absolutely! They freeze well and taste even better the next day as the flavors develop.

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🌟 Pro Tip:

Use a mix of beef and pork for extra juicy, flavorful meatballs — it’s the traditional Spanish way!

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📢 Share Your Albóndigas!

Tried this recipe? Tag @monzoorskitchen and use #SpanishMeatballs on Instagram or Pinterest to show off your creation!