Spanish Meatballs (Albondigas)
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
8 as an appetiser
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Calories
408 kcal
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Course
Main Course, Appetizer
-
Cuisine
Spanish
Spanish Meatballs (Albondigas)
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Smoky Albondigas in rich tomato sauce – perfect for sharing as part of a tapas spread. These delicious Spanish meatballs are best served with lots of crusty bread to mop up the rich sauce and ice cold drinks on the side. Turn these lamb meatballs into a main meal by serving with rice, potatoes or pasta.
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Ingredients
For the meatballs
- 750 g lamb mince 1.6 lbs, lean
- 50 g breadcrumbs two slices toaster bread, 1 cup
- 85 g chorizo casing removed, cubed, 3 oz
- 2 shallot
- 2 garlic large cloves
- 1 egg large
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp paprika sweet
- ¼ tsp black pepper ground
- 2 tbsp olive oil to fry
For the tomato sauce
- 2 tbsp olive oil
- 4 garlic minced, cloves
- 2 bay leaf
- 1 tbsp sugar
- 1 tsp paprika sweet
- 120 ml red wine ½ cup, such as Rioja
- 1 cinnamon stick small
- 800 g chopped tomatoes from 2 tins, 28 oz
- 120 ml water or vegetable stock, 1/2 cup
- salt to season
- black pepper to season
- flat-leaf parsley fresh, chopped, to serve
Instructions
Make the Meatballs
- Start by blitzing two slices of wholemeal bread in a mini food chopper to make the fresh breadcrumbs. Tip into a bowl and set aside.
- In the same food processor blitz roughly chopped chorizo, shallots and garlic cloves until finely ground.
- Put the lamb mince in a large mixing bowl. Add the breadcrumbs, minced chorizo/ shallots/ garlic and egg. Use your hands to mix everything really well.
- Add the salt, garlic powder, smoked paprika and ground pepper and mix again until everything is combined.
- Roll about half a tablespoon of mince in the palm of your hand to form small meatballs – you will get about 45.
- Heat the olive oil in a large non-stick frying pan. Fry the meatballs, in batches, until they are nicely browned on all sides. Don’t crowd the pan while cooking the meatballs – they need a bit of space to get a nice golden crust.
- Remove from the pan and set aside – they don’t need to be cooked all the way through at this stage as they will continue cooking in the sauce.
Make the Tomato Sauce
- Add a little more oil in the same pan and sweat the garlic and bay leaves over low heat for 3-4 minutes.
- Stir in the sugar, paprika, wine and cinnamon stick, increase the heat and cook for about 5 minutes until the liquid is reduced and the wine smell evaporates.
- Add the tomatoes and water and bring the tomato sauce to a rolling simmer. Lower the heat and cook for 15 minutes, stirring occasionally.
- Add the meatballs and stir to coat them in the sauce. Simmer for 20 minutes, stirring occasionally, until the sauce is thickened and the meatballs are cooked through.
- Discard the bay leaves and cinnamon stick. Taste and season with salt and pepper.
- Add plenty of chopped fresh parsley and serve with lots of crusty bread to mop up the rich sauce and ice cold beer or red wine.
Notes
- Share as an appetiser or serve as a main course with potatoes, rice or pasta.
Nutrition Information
Show Details
Calories
408kcal
(20%)
Carbohydrates
14g
(5%)
Protein
21g
(42%)
Fat
29g
(45%)
Saturated Fat
11g
(55%)
Cholesterol
96mg
(32%)
Sodium
546mg
(23%)
Potassium
270mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
431IU
(9%)
Vitamin C
11mg
(12%)
Calcium
60mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8as an appetiser
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 96mg | 32% |
| Sodium | 546mg | 23% |
| Potassium | 270mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 431IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 60mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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