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Spanish Meatballs (Albondigas)

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 8 as an appetiser
Calories: 408 kcal
Course: Main Course , Appetizer
Cuisine: Spanish

Ingredients

For the meatballs
  • 750 g (1.6 lbs) lean lamb mince
  • 50 g (1 cup) breadcrumbs two slices toaster bread
  • 85 g (3oz) chorizo casing removed, cubed
  • 2 shallots
  • 2 large garlic cloves
  • 1 large egg
  • ½ tsp salt
  • 1 tsp garlic powder
  • 1 tsp sweet paprika
  • ¼ tsp ground black pepper
  • 2 tbsp olive oil to fry
For the tomato sauce
  • 2 tbsp olive oil
  • 4 garlic cloves , minced
  • 2 bay leaves
  • 1 tbsp sugar
  • 1 tsp sweet paprika
  • 120 ml (½ cup) red wine such as Rioja
  • 1 small cinnamon stick
  • 800 g (28oz) chopped tomatoes from 2 tins
  • 120 ml (½ cup) water or vegetable stock
  • Salt and pepper to season
  • fresh chopped flat-leaf parsley to serve

Instructions

Make the Meatballs
    Cup of Yum
  1. 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.
  2. In the same food processor blitz roughly chopped chorizo, shallots and garlic cloves until finely ground. 
  3. 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.
  4. Add the salt, garlic powder, smoked paprika and ground pepper and mix again until everything is combined. 
  5. Roll about half a tablespoon of mince in the palm of your hand to form small meatballs – you will get about 45.
  6. 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.
  7. 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
  1. Add a little more oil in the same pan and sweat the garlic and bay leaves over low heat for 3-4 minutes.
  2. 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.
  3. Add the tomatoes and water and bring the tomato sauce to a rolling simmer. Lower the heat and cook for 15 minutes, stirring occasionally.
  4. 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. 
  5. Discard the bay leaves and cinnamon stick. Taste and season with salt and pepper.
  6. 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

Calories 408kcal (20%) Carbohydrates 14g (5%) Protein 21g (42%) Fat 29g (45%) Saturated Fat 11g (55%) Cholesterol 96mg (32%) Sodium 546mg (23%) Potassium 270mg (8%) 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

% 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.