Spanish Meatballs (Albóndigas)
Ingredients
For the meatballs:
500 g Beef (minced)
60 ml Milk
50 g Breadcrumbs
1 Eggs
3 Garlic clove
0.5 Onion (yellow)
2 tbsp Parsley
1 tsp Paprika
3 tbsp Olive oil
Salt
Black pepper
For the sauce:
400 g Tomatoes (canned)- 1 Onion (yellow)
- 2 Garlic clove
120 ml White wine- 1 tsp Paprika (smoked)
0.5 tsp Cumin (ground)- Parsley
- Salt
- Black pepper
Instructions
Meatballs:
- Finely chop the onion and parsley, mince the garlic.
- In a large bowl, mix the minced meat with breadcrumbs, milk, egg, garlic, onion, parsley, smoked paprika, salt and pepper. Use your hands to gently combine without overworking the meat for tender meatballs.
- Roll the mixture into balls about the size of a walnut (roughly 16–20 meatballs for 4 people). Place them on a plate ready for frying.
- Heat olive oil in a large frying pan over medium heat. Fry the meatballs in batches for 2–3 mins per side until golden. They don’t need to cook through. Transfer to a plate.
Sauce:
- Finely chop the onion and parsley, mince the garlic.
- In the same pan, add a little more oil if needed. Sauté onion and garlic until soft (about 5 mins).
- Stir in smoked paprika and cumin for 1 minute. Add chopped tomatoes and white wine (if using). Season with salt and pepper. Simmer gently for 10 mins to thicken.
Meatballs in Sauce:
- Return the meatballs to the pan, coating them in the sauce. Reduce heat and simmer for 20 mins, stirring occasionally.
- Sprinkle with chopped parsley. Serve hot on its own, with rice or roasted potatoes.
Notes
One of my favourite tapas! You can also make them with a mix of pork and beef mince. The wine is optional but adds depth, you can replace it with stock if preferred. This recipe keeps well in the fridge for 2–3 days and freezes beautifully.
Throw in your flavor