Albondigas Con Salsa De Tomate Spanish Style Meatballs
Transport your taste buds to the heart of Spain with **Albondigas Con Salsa De Tomate**, a flavorful dish of Spanish-style meatballs simmered in a rich, aromatic tomato sauce. This comforting recipe combines a succulent blend of ground beef and pork seasoned with garlic, parsley, and a touch of sweet paprika, creating tender meatballs full of classic Mediterranean flair. Gently browned to perfection, the meatballs are bathed in a velvety sauce made from crushed tomatoes, onions, and hearty stock, infused with the warmth of a bay leaf. Perfect for serving with crusty bread, steaming rice, or even atop creamy mashed potatoes, this dish is a celebration of bold yet simple Spanish flavors. With just 20 minutes of prep and a total cook time of under an hour, this recipe is sure to become a family favorite for weeknights or cozy gatherings.
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Recipe Information
Ingredients
- 250 grams Ground beef
- 250 grams Ground pork
- 1 large Egg
- 50 grams Breadcrumbs
- 2 tablespoons Fresh parsley
- 2 Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 400 grams Canned crushed tomatoes
- 250 milliliters Chicken or beef stock
- 1 teaspoon Sweet paprika
- 1 teaspoon Sugar
- 1 Bay leaf
Instructions
In a large mixing bowl, combine the ground beef, ground pork, egg, breadcrumbs, parsley, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Shape the mixture into small meatballs, about the size of a walnut (around 20-25 meatballs). Set them aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan, and brown them on all sides (about 5 minutes per batch). Once browned, remove the meatballs and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and the chopped onion. Sauté for 3-4 minutes until softened and translucent.
Add the crushed tomatoes, chicken or beef stock, paprika, sugar, and bay leaf to the skillet. Stir well and bring to a gentle simmer.
Return the meatballs to the skillet, making sure they are submerged in the tomato sauce. Cover and cook on low heat for 25-30 minutes, stirring occasionally to ensure even cooking.
Taste the sauce and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.
Serve the albondigas hot, garnished with extra parsley if desired, alongside crusty bread or over steamed rice.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 30.0 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 310 mg | 24% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2364 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
