Spanish Meatballs
Transport your taste buds to Spain with these tender and flavorful Spanish Meatballs, or Albóndigas, simmered in a rich, aromatic tomato and red pepper sauce. Made with a savory blend of ground beef and pork, these meatballs are seasoned with smoked paprika, cumin, and fresh parsley for an authentic Mediterranean flair. The velvety sauce, infused with white wine, garlic, and a hint of sweetness, perfectly complements the hearty meatballs, making it an irresistible dish for dinner or entertaining. Whether served with crusty bread to mop up the sauce, over fluffy rice, or as part of a vibrant tapas spread, this recipe is a surefire crowd-pleaser. Ready in just under an hour, these Spanish Meatballs are a delicious and easy way to bring bold Spanish flavors to your dining table!
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 1 large, finely chopped onion
- 3 minced garlic cloves
- 3 tablespoons, chopped fresh parsley
- 1 large egg
- 100 grams breadcrumbs
- 50 milliliters milk
- 1 teaspoon paprika (sweet or smoked)
- 0.5 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 400 grams canned diced tomatoes
- 1 medium, finely chopped red bell pepper
- 100 milliliters white wine
- 1 whole bay leaf
- 1 teaspoon sugar
Instructions
In a large bowl, combine the ground beef, ground pork, finely chopped onion, minced garlic (reserve one clove for the sauce), chopped parsley, egg, breadcrumbs, milk, paprika, cumin, salt, and black pepper. Mix thoroughly until well combined.
Using your hands, roll small portions of the mixture into 1-inch meatballs. Place them on a tray and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the meatballs in batches, ensuring not to overcrowd the pan. Cook each meatball for about 2-3 minutes on each side until lightly browned but not fully cooked. Remove the meatballs and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the remaining minced garlic and chopped red bell pepper for 2-3 minutes until softened.
Add the canned diced tomatoes, white wine, bay leaf, and sugar to the skillet. Stir to combine. Simmer the sauce for 10 minutes, allowing the flavors to meld.
Return the meatballs to the skillet, ensuring they are submerged in the sauce. Simmer on low heat for 15 minutes, stirring occasionally, until the meatballs are fully cooked, and the sauce thickens slightly.
Remove the bay leaf before serving. Garnish with additional chopped parsley if desired.
Serve the Spanish meatballs warm with crusty bread, over rice, or as part of a tapas spread.
Nutrition Facts
Calories |
3139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.0 g | 269% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 5127 mg | 223% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 36.4 g | ||
| Protein | 178.6 g | 357% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 473 mg | 36% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2743 mg | 58% | |
*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.
