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Spanish Meatballs Recipe
"
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

  • 500g pork and beef mince, mixed (or all beef)
  • 1 small onion, very finely diced
  • 2 garlic cloves, crushed
  • 50g fresh breadcrumbs
  • 50ml whole milk
  • 1 large egg
  • 1 tsp smoked paprika
  • Small handful fresh parsley, finely chopped, plus extra to serve
  • Salt and freshly ground black pepper
  • 3 tbsp olive oil
  • 1 onion, finely diced
  • 1 red pepper, finely diced
  • 3 garlic cloves, sliced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 125ml dry white wine (or extra stock)
  • 400g tin chopped tomatoes
  • 150ml chicken or beef stock
  • 1 bay leaf
  • 1 tsp sugar
  • Crusty bread, to serve

  1. Step 1

    First, soak the breadcrumbs in the milk in a small bowl for 5 minutes, this keeps your meatballs tender and moist rather than dense, a trick worth remembering for any meatball recipe.

  2. Step 2

    In a large bowl, combine the mince, finely diced onion, crushed garlic, soaked breadcrumbs, egg, smoked paprika and chopped parsley. Season generously with salt and pepper, then mix everything together with your hands until just combined, don't overwork the mixture or the meatballs will turn tough.

  3. Step 3

    Wet your hands slightly to stop the mixture sticking, then roll into 20 walnut-sized meatballs, about 30g each. Place on a tray and chill in the fridge for 15-20 minutes, this helps them hold their shape beautifully during cooking.

  4. Step 4

    Heat 2 tablespoons of the olive oil in a large, wide sauté pan over a medium-high heat. Fry the meatballs in batches for 5-6 minutes, turning regularly, until browned all over (they don't need to be cooked through yet, they'll finish cooking in the sauce). Remove and set aside.

  5. Step 5

    Add the remaining oil to the same pan, then add the diced onion and red pepper. Cook for 6-8 minutes until softened, scraping up any browned bits left by the meatballs, that's pure flavour.

  6. Step 6

    Stir in the sliced garlic, smoked paprika and cumin, and cook for 1 minute until fragrant. Pour in the white wine, if using, and let it bubble for 2 minutes to cook off the alcohol.

  7. Step 7

    Add the chopped tomatoes, stock, bay leaf and sugar, stir well, then bring to a simmer. Return the meatballs to the pan, nestling them into the sauce, cover and simmer gently for 20-25 minutes, until the meatballs are cooked through and the sauce has thickened and turned rich and glossy.

  8. Step 8

    Taste the sauce and adjust the seasoning. Remove the bay leaf, scatter over extra chopped parsley, and serve piping hot straight from the pan with plenty of crusty bread for mopping up the sauce.
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.

Notes on
Spanish Meatballs Recipe
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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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. 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