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Albóndigas meatballs served in tomato sauce
Spicy Spanish meatballs in rich tomato sauce

Albóndigas (Spanish Meatballs)

Author: Flavelo
Recipes Main Courses
A star of Spanish tapas bars. The secret to Albóndigas isn't the meat, but the binder: breadcrumbs and egg keep them light and juicy. Cooking them slowly in tomato sauce allows flavors to meld and thickens the sauce simultaneously.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 510 kcal
🌍 Cuisine Spanish

Ingredients

Equipment Needed

  • Large Bowl
  • Wide Skillet

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Mix meat, crumbs, egg, parsley, 2 minced garlic cloves, cumin, salt, pepper. Form walnut-sized balls.

Tip: Fry a tiny piece to taste test seasoning before rolling all.
2 ✓

Heat oil, sear meatballs on high to brown crust. Remove.

Tip: Crust adds flavor; don't cook through yet.
3 ✓

Sauté chopped onion and remaining garlic in same pan.

Tip: Onions deglaze the tasty browned bits.
4 ✓

Add tomato and broth. Add oregano, boil.

Tip: Add pinch of sugar if tomato is too acidic.
5 ✓

Return meatballs. Simmer covered on low 20-25 mins.

Tip: Low heat prevents breaking and thickens sauce.

Recipe FAQ

Why did they fall apart?
Not enough binder (egg/crumbs) or not mixed enough.
Can I freeze them?
Yes, raw or cooked in sauce.

Ingredients

  • 1 lb Ground Beef (Chuck, 80/20)
  • 1/2 cup Breadcrumbs
  • 1 large Egg
  • 3 cloves Garlic
  • 1 medium Onion
  • 1 bunch Fresh Parsley
  • 2 cups Tomato Puree (Passata)
  • 1 tsp Cumin (ground)
  • 1 tsp Dried Oregano
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 1/4 cups Beef Broth or Water