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4.5 from 321 votes

Spanish Meatballs – Albondigas Recipe

Spanish meatballs, albondigas, or tapas are the best meatballs in tomato sauce I’ve ever had; they are Spanish food at its best.

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 servings
Calories: 565 kcal
Course: Main Course
Cuisine: Spanish

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 chopped parsley
  • ¾ teaspoon sweet paprika
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon hot paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
Tomato sauce:
  • 1 medium onion
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 2 cans chopped tomatoes each weighing 400 g/ 14 oz
  • ½ teaspoon fennel seeds Note 2
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons chopped parsley
  • salt and pepper

Instructions

Meatballs:
    Cup of Yum
  1. 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
  2. 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:
  1. 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
  2. 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
  3. 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 and 8-10 as tapas. The nutrition is calculated for 4 servings.
  • Fennel seeds: I strongly recommend using them; they add incredible flavor. 

Nutrition Information

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 Trans Fat 1g Cholesterol 176mg (59%) Sodium 788mg (33%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 565

% 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.