Spicy Spanish Albondigas Meatballs
Bring bold, robust flavors to your dinner table with these Spicy Spanish Albondigas Meatballs, a dish that combines tender, perfectly seasoned beef and pork meatballs with a rich, smoky tomato sauce. Infused with sweet and smoked paprika, ground cumin, and just a hint of red chili flakes, these meatballs boast a fiery kick balanced by a luscious tomato and chicken broth base. The addition of minced garlic, onion, and a fragrant bay leaf enhances every bite, while a sprinkle of fresh parsley adds freshness. Perfect for serving with crusty bread, fluffy rice, or al dente pasta, this comforting Spanish-inspired recipe is a guaranteed crowd-pleaser. Ready in just an hour, it’s an ideal choice for a flavorful weeknight meal or a special weekend dinner.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 1 large Egg
- 75 grams Breadcrumbs
- 60 milliliters Milk
- 3 cloves Garlic cloves, minced
- 2 teaspoons Sweet paprika
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 400 grams Crushed tomatoes (canned)
- 250 milliliters Chicken broth
- 0.5 teaspoons Red chili flakes
- 3 tablespoons Fresh parsley, finely chopped
- 1 leaf Bay leaf
Instructions
In a large mixing bowl, combine the ground beef, ground pork, egg, breadcrumbs, milk, 2 minced garlic cloves, sweet paprika, smoked paprika, ground cumin, 1 teaspoon salt, and black pepper. Mix until well incorporated without overworking the meat.
Roll the mixture into small meatballs, about 1.5 inches in diameter. Place on a tray and set aside.
Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat. Brown the meatballs in batches, turning them gently to ensure even browning. Remove the browned meatballs from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the chopped onion over medium heat until translucent, about 5 minutes.
Stir in the remaining minced garlic clove and red chili flakes. Cook for 1 minute until fragrant.
Add the crushed tomatoes, chicken broth, bay leaf, and 0.5 teaspoon salt to the skillet. Stir well and bring the sauce to a simmer.
Return the browned meatballs to the skillet, ensuring they are submerged in the sauce. Cover with a lid and simmer on low heat for 25-30 minutes, stirring occasionally.
Once cooked, remove the bay leaf and garnish the meatballs with freshly chopped parsley.
Serve hot with crusty bread, rice, or pasta. Enjoy!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.5 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 110 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 863 mg | 18% | |
*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.
