Spanish Meatballs Albondigas
Dive into the rich, hearty flavors of Spain with this tantalizing recipe for Spanish Meatballs, or Albondigas. Perfectly seasoned with garlic, parsley, and a blend of ground beef and pork, these bite-sized meatballs are simmered in a smoky, tomato-based sauce infused with paprika, cumin, and a hint of sweetness. The secret to their irresistible tenderness lies in the soaked bread mixed into the meat, creating a beautifully moist texture. Serve these savory delights as a tapas dish with crusty bread, or transform them into a satisfying main course over a bed of rice. This easy-to-follow recipe is a true celebration of Spanish cuisine, delivering bold, comforting flavors in every bite.
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Recipe Information
Ingredients
- 500 g ground beef
- 250 g ground pork
- 2 slices white bread
- 4 tbsp milk
- 1 egg
- 3 garlic cloves
- 3 tbsp fresh parsley
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 large onion
- 400 g canned crushed tomatoes
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 250 ml chicken or beef stock
- 1 bay leaf
- 1 tsp sugar
Instructions
Place the white bread slices in a small bowl and pour the milk over them. Let them soak for 5 minutes, then squeeze out the excess milk and crumble the bread into a mixing bowl.
Add the ground beef, ground pork, egg, minced garlic (2 cloves), chopped parsley (2 tablespoons), salt, and black pepper to the bowl with the crumbled bread. Mix everything together thoroughly but gently to avoid overworking the meat.
Form the mixture into small bite-sized meatballs (about 1 inch in diameter) and place them on a tray or plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides in batches (do not overcrowd), then remove them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the finely chopped onion until softened, about 5 minutes. Add the remaining minced garlic clove and cook for 1 minute more.
Stir in the smoked paprika and ground cumin, cooking for 30 seconds to release their aromas. Add the crushed tomatoes, chicken or beef stock, bay leaf, and sugar. Stir to combine and bring the sauce to a simmer.
Return the browned meatballs to the skillet, ensuring they are submerged in the sauce. Cover the skillet and simmer gently for 20–25 minutes, occasionally stirring to prevent sticking.
Taste and adjust the seasoning with additional salt or sugar if needed. Discard the bay leaf before serving.
Garnish with the remaining chopped parsley and serve hot with crusty bread or over rice.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 1039 mg | 45% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.2 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 115 mg | 9% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 808 mg | 17% | |
*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.
