Albondigas (Meatballs in Tomato Sauce)
Spanish Tapas
Along with our Liège Meatballs and flavorful Indonesian Meatballs, these Spanish Meatballs in Tomato Sauce deserve a spot in our collection of appetizers.
Albondigas, as they’re called in Spain, are not only delicious but also a must when serving tapas. They’re perfectly seasoned, wonderfully juicy, and pair beautifully with the fresh tomato sauce. This dish is a real treat for anyone who loves Mediterranean food.
Rich tomato sauce
Whenever we’re at a tapas bar, ordering albondigas is almost a given as soon as we open the menu. The fragrant spices and juicy meatballs combined with the rich tomato sauce always leave us wanting more. So it was about time we created our own recipe for this Spanish favorite and shared it with you. What makes this dish special is the subtle balance between the seasoned meatballs and the fresh, slightly spicy tomato sauce, which come together perfectly.
Versatile
Albondigas are versatile and fit perfectly on a tapas table. Serve them alongside other Spanish favorites such as patatas bravas, chorizo, and tortilla for a complete spread. They’re also delicious as a side dish with pasta or potatoes, or even as a main dish with a fresh salad. They taste great both hot and cold, which makes them easy to prepare ahead of time and serve whenever you’re ready.
A blend of spices
What makes these albondigas unique is the blend of spices we use. Think garlic, smoked paprika, cumin, and a touch of parsley. They give the meatballs a rich flavor as well as that authentic Spanish touch.
As far as we’re concerned, it’s time to bring Spanish cooking into your own kitchen. Albondigas aren’t difficult to make, but the flavors are so rich and varied that they’ll immediately take you back to the sunny terraces of Spain. Serve them with some good crusty bread or a baguette for dipping into the sauce, and you have the perfect appetizer for any occasion.
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Albondigas
- Total Time: 35 minutes
- Yield: 3–4 servings 1x
Description
Albondigas are juicy Spanish meatballs served in a slightly spicy tomato sauce. A classic Spanish tapas dish that’s perfect for sharing.
Ingredients
- 1.2 lb ground beef and pork blend
- 6 ripe tomatoes on the vine
- 2 cloves garlic
- 2 shallots
- 1 egg
- 2 tablespoons breadcrumbs
- 3 teaspoons smoked paprika
- 2 teaspoons cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Fresh Italian parsley
- Olive oil
Instructions
- Mix 1.2 lb ground beef and ground pork blend (50/50 mix) with 1 egg yolk, 1 very finely chopped shallot, 2 heaping teaspoons smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon ground cumin, 2 tablespoons breadcrumbs, and a handful of finely chopped fresh parsley. Season generously with salt and black pepper.
- Shape the mixture into small meatballs, about 1 inch in diameter (or smaller for tapas). Refrigerate briefly.
- Meanwhile, finely chop 1 shallot and 2 garlic cloves.
- Bring a pot of water to a boil and peel 6 tomatoes by submerging them in the boiling water for 1 to 2 minutes, then rinsing them under ice-cold water. The skins should come off easily. Cut the tomatoes into small cubes.
- Sauté the shallot and garlic briefly in a splash of olive oil. Add the diced tomatoes and cook briefly, stirring regularly.
- Add 1 teaspoon dried oregano, 1 teaspoon smoked paprika, and 1 scant teaspoon cayenne pepper. Simmer gently over medium-low heat until the sauce thickens slightly.
- Meanwhile, cook the meatballs in a splash of olive oil over medium heat until browned on all sides and cooked through, about 10 to 15 minutes.
- Add the meatballs to the sauce (or the sauce to the meatballs) and finish with some finely chopped fresh parsley. Serve as an appetizer with other tapas and some crusty baguette.
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Spanish
