Spanish Meatballs – Albondigas Recipe
User Reviews
4.5
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Total Time
55 mins
-
Servings
4 servings
-
Calories
565 kcal
-
Course
Main Course
-
Cuisine
Spanish
Spanish Meatballs – Albondigas Recipe
Description
The Spanish Meatballs – Albondigas Recipe blends ground meat with a well-spiced mixture including sweet, smoked, and hot paprika along with fresh herbs and garlic to create small, tender meatballs. After mixing, the meatballs are pan-fried to develop a golden crust and set aside.
In the same pan, a tomato sauce is made starting with sautéed onion and garlic, then enhanced with canned chopped tomatoes, fennel seeds, dried oregano, bay leaves, cayenne pepper, salt, and pepper. This sauce complements the meatballs with a fragrant, slightly smoky, and mildly spicy character.
Typically served as a main course for four people or as tapas for 8-10, these meatballs offer a balanced combination of textures—the crisp exterior from frying and the juicy interior—with a rich, herbaceous sauce that can be enjoyed on its own or with bread or rice.
Including fennel seeds in the sauce adds a distinctive licorice-like flavor that harmonizes the smoky paprika and spicy cayenne.
Ingredients
Meatballs:
- 1 lb ground meat a mixture of beef and pork, Note 1
- 2 garlic cloves
- 1 egg
- 2 ½ tablespoons dried breadcrumbs
- 2 tablespoons parsley chopped
- ¾ teaspoon paprika sweet
- ¼ teaspoon smoked paprika
- ¼ teaspoon paprika hot
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Tomato sauce:
- 1 onion medium
- 2 tablespoons olive oil
- 3 garlic cloves
- 2 chopped tomatoes each weighing 400 g/ 14 oz, canned
- ½ teaspoon fennel seeds Note 2
- 1 teaspoon oregano dried
- 2 bay leaf
- ¼ teaspoon cayenne pepper
- 2 tablespoons parsley chopped
- salt
- black pepper
Instructions
Meatballs:
- Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.1 lb ground meat/ 450 g + 2 garlic cloves + 1 egg + 2 ½ tablespoons dried breadcrumbs + 2 tablespoons chopped parsley + ¾ teaspoon sweet paprika + ¼ teaspoon smoked paprika + ¼ teaspoon hot paprika + 1 teaspoon salt + ¼ teaspoon black pepper
- Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Remove the meatballs from the pan and set them aside.1 tablespoon olive oil
Tomato sauce:
- Saute: Chop the onion very finely. Heat the olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.1 medium onion + 2 tablespoons olive oil + 3 garlic cloves
- Simmer: Add the tomatoes, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.2 cans chopped tomatoes + ½ teaspoon fennel seeds + 1 teaspoon dried oregano + 2 bay leaves + ¼ teaspoon cayenne pepper + 2 tablespoons chopped parsley + salt and pepper
- Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
Notes
- The recipe serves 4 as a main dish or 8-10 as tapas.
- Using fennel seeds in the sauce is recommended to enhance the overall flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 565kcal | 28% |
| Carbohydrates | 12g | 4% |
| Protein | 43g | 86% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 22g | 129% |
| Trans Fat | 1g | 50% |
| Cholesterol | 176mg | 59% |
| Sodium | 788mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
