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Spanish Meatballs Recipe
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Perfectly seasoned with amazing herbs!|Sauce has incredible depth of flavor!|Best meatballs I've ever made!|Tender texture melts in mouth!|Wine adds such rich complexity!|Family requests this every week!|Restaurant quality Spanish comfort food!|Freezes beautifully for quick dinners!
"
Spanish Meatballs Recipe
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Spanish Meatballs Recipe

Learn how to make authentic Spanish meatballs! This quick and easy recipe shows you how to cook perfectly seasoned albondigas in rich tomato sauce. Traditional Spanish comfort food recipe ready in 45 minutes.

Prep

20 mins

Cook

35 mins

Serve

4

Kcal

320
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Ingredients

Directions

FAQ for
Spanish Meatballs Recipe

What ingredients are used in Spanish Meatballs Recipe?

Spanish meatballs require ground beef and pork, onion, garlic, breadcrumbs, milk, egg, parsley, paprika, cumin, and seasonings. The tomato sauce uses crushed tomatoes, beef stock, bay leaves, sherry vinegar, and sugar for authentic Spanish flavour.

How to cook Spanish Meatballs Recipe from scratch at home?

Learn how to cook spanish meatballs recipe by mixing the meat with soaked breadcrumbs and aromatics, rolling into balls, browning in olive oil, then simmering in rich tomato sauce for 20-25 minutes until tender and flavourful.

What's the best meat combination for tender Spanish meatballs?

A mix of 500g ground beef (80/20 fat ratio) and 250g ground pork creates the most tender, flavourful Spanish meatballs. The pork adds moisture and richness, whilst the beef provides structure and robust taste.

How long should you simmer meatballs in tomato sauce?

Simmer meatballs in tomato sauce for 20-25 minutes on low heat with the pan partially covered. This allows them to cook through completely whilst absorbing the rich Spanish flavours and keeping the sauce from reducing too much.

Can you make Spanish meatballs ahead of time?

Yes, Spanish meatballs improve when made ahead as flavours develop overnight. Cool completely, refrigerate for up to 3 days, or freeze for 3 months. Reheat gently on the hob with a splash of stock if needed.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe has been independently developed for home cooking.
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In a small bowl, combine the breadcrumbs with the milk and let them soak for about 5 minutes until the breadcrumbs have absorbed all the liquid and become soft and pasty. This will help keep your meatballs incredibly tender and moist." }, { "@type": "HowToStep", "name": "Cook aromatics", "text": "Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent and soft. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let this mixture cool completely - this is crucial as hot onions will start cooking your meat prematurely." }, { "@type": "HowToStep", "name": "Mix meatball mixture", "text": "In a large mixing bowl, combine the ground beef and pork. Add the cooled onion and garlic mixture, the soaked breadcrumbs, beaten egg, chopped parsley, paprika, cumin, salt, and black pepper. Using your hands, gently mix everything together until just combined - don't overwork the mixture as this will make tough meatballs. The mixture should hold together but still feel quite soft." }, { "@type": "HowToStep", "name": "Form meatballs", "text": "With slightly damp hands (this prevents sticking), roll the mixture into walnut-sized balls, about 30g each. You should get approximately 20-24 meatballs. Place them on a plate as you work, ensuring they don't touch each other. Let them rest for 10 minutes at room temperature to firm up slightly." }, { "@type": "HowToStep", "name": "Brown meatballs", "text": "Heat the remaining olive oil in a large, heavy-based pan or cast iron skillet over medium-high heat. When the oil is hot but not smoking, carefully add the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides, turning gently with tongs every 2-3 minutes. This should take about 8-10 minutes total per batch. The meatballs don't need to be cooked through at this stage - we're just creating a beautiful golden crust. Transfer the browned meatballs to a plate and set aside." }, { "@type": "HowToStep", "name": "Make sauce", "text": "In the same pan with the delicious browned bits, add the crushed tomatoes, beef stock, bay leaves, sherry vinegar, and sugar. Stir well, scraping up any caramelized bits from the bottom of the pan - these add incredible flavor. Bring the sauce to a gentle simmer, then taste and adjust seasoning with salt and pepper as needed." }, { "@type": "HowToStep", "name": "Simmer meatballs", "text": "Carefully nestle the browned meatballs back into the simmering tomato sauce. The sauce should come about halfway up the sides of the meatballs - add a little more stock or water if needed. Reduce the heat to low, cover partially with a lid, and let everything simmer gently for 20-25 minutes. The meatballs should be cooked through and the sauce should have thickened beautifully. Give the pan an occasional gentle shake rather than stirring to avoid breaking the meatballs." }, { "@type": "HowToStep", "name": "Finish and serve", "text": "Remove the bay leaves and taste the sauce one final time, adjusting seasoning if needed. The meatballs should be tender and the sauce should coat the back of a spoon nicely. Sprinkle with fresh chopped parsley and serve immediately with crusty bread, over rice, or with roasted vegetables. These Spanish meatballs are even better the next day as the flavors continue to develop!" } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": 4.9, "bestRating": 5, "worstRating": 1, "ratingCount": 1 }, "review": [ { "@type": "Review", "author": { "@type": "Person", "name": "Peter Martin" }, "datePublished": "2026-05-23", "reviewBody": "The milk-soaked breadcrumbs create incredibly tender meatballs while the sherry vinegar adds that perfect Spanish tang to the rich sauce.", "name": "Chef's Rating", "reviewRating": { "@type": "Rating", "ratingValue": 4.9, "bestRating": 5, "worstRating": 1 } } ] }
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