Albondigas Spanish Style
Experience the authentic flavors of Spain with this Albondigas Spanish Style recipe, a hearty dish featuring tender, melt-in-your-mouth meatballs simmered in a rich, savory tomato sauce. Crafted with a mix of ground beef and pork, breadcrumbs, aromatic garlic, and fresh parsley, these meatballs are pan-seared to perfection before being gently cooked in a sauce infused with sweet paprika, caramelized onions, and robust vegetable stock. This versatile recipe is an ideal choice for a comforting weeknight dinner or a vibrant addition to a tapas spread. Pair these flavorful albondigas with crusty bread or fluffy white rice to soak up every drop of the glossy, spiced tomato sauce. Quick to prepare and deeply satisfying, this dish brings the warmth and soul of traditional Spanish cuisine straight to your table.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 75 grams Breadcrumbs
- 3 cloves Garlic
- 2 tablespoons Parsley
- 1 large Egg
- 3 tablespoons Olive oil
- 1 large Onion
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 250 milliliters Vegetable stock
- 1 teaspoon Sweet paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Water
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, 1 minced garlic clove, parsley, egg, and a pinch of salt and pepper. Mix well until the ingredients are fully incorporated.
Using your hands, shape the mixture into small, round meatballs, about 1.5 inches in diameter. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs in batches, searing them for 2-3 minutes per side until browned but not fully cooked through. Remove the meatballs and set aside.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Finely chop the onion and mince the remaining garlic cloves, then sauté them until soft and translucent, about 5 minutes.
Stir in the canned crushed tomatoes, tomato paste, vegetable stock, sweet paprika, and a pinch of salt and pepper. Mix to combine and bring the sauce to a gentle simmer.
Return the meatballs to the skillet, add 500 milliliters of water, and ensure they are submerged in the sauce. Cover the skillet with a lid and let it cook over low heat for 25-30 minutes, stirring occasionally to prevent sticking.
Once the meatballs are cooked through and the sauce has thickened, adjust seasoning with additional salt and pepper if needed.
Serve the albondigas hot as a main dish with crusty bread, over rice, or as part of a tapas spread.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 4141 mg | 180% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 37.6 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 449 mg | 35% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3751 mg | 80% | |
*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.
