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We are continuing our Celebrate Summer Tapas Party with Albondigas {Spanish Meatballs}. Are you expecting this post to be about soup? I was! I was flipping through a tapas book looking for ideas and came across a recipe for Albondigas. Well it’s summer, I don’t want soup…and then I continued reading the recipe…..
it would have been easier if the book included photos, but the recipe was clearly an appetizer. Huh? I set off to search the origins and best that I can tell, Albondigas soup is from Mexico and Albondigas {Spanish Meatballs} are, well obviously from Spain. I learn something new each day!!
Well I was in need of an easy to make appetizer and these were perfect! While I was searching around for more information, I took notes on all of the different versions and came up with my own….cause that’s how I roll. 😉
How to make Albbondigas {Spanish Meatballs}:
I decided to use a combination of ground beef and ground lamb. Feel free to substitute ground pork if you don’t like lamb {Deb}.
Mix the meat together with the garlic, and chopped onion. Mix in the chopped parsley, bread crumbs, milk, egg, paprika, salt and pepper….
Scoop into walnut sized balls…..
Roll into round balls and set aside…..
Heat olive oil in a large skillet, then add the chopped onion. Heat until soft, 3 to 5 minutes…..
Add the diced tomatoes {including the liquid} and parsley…..
add the wine and tomato paste. Stir to combine. When the mixture starts to simmer, add the meatballs…..
Cover and cook for 20 to 25 minutes, until thoroughly cooked. Serve with toothpicks…..
or forks, whatever works.
More delicious tapas recipes:
Marinated Olives and Mushrooms
Spanish Meatballs in Almond Sauce
Zucchini Fritters with Pine Nut Sauce
Couscous Salad with Peaches and Arugula
Enjoy!!
Albondigas {Spanish Meatballs}
Ingredients
For the Meatballs
- 1 pound ground beef
- 1/2 pound ground lamb or pork
- 1/2 cup chopped yellow onion
- 3 large cloves garlic pressed
- 1 large egg
- 1 cup chopped Italian parsley
- 1 Tablespoon paprika
- 1/4 cup dried bread crumbs
- 1/4 cup milk I used cashew milk
For the Tomato Sauce
- 2 Tablespoons olive oil
- 1/2 cup chopped yellow onion
- 14.5 ounce can diced tomatoes
- 1 Tablespoon chopped Italian parsley
- 1 cup white wine
- 1 Tablespoon tomato paste
- sea salt and pepper to taste
Instructions
To make the meatballs:
- Mix together the ground beef, ground lamb/pork, garlic, and onions.
- Add the bread crumbs, parsley, milk, paprika, and eggs. Mix until thoroughly combined.
- Scoop meatballs with a small cookie scoop {or by hand} about the size of a walnut.
- Roll into round balls and set aside.
To make the Tomato Sauce:
- Heat oil in a large skillet.
- Add the onions and cook until soft, 3 to 5 minutes.
- Add the tomatoes {without draining}, parsley, wine and tomato paste, stir to combine.
- When sauce begins to simmer, add the meatballs, cover and simmer for 20 to 30 minutes until thoroughly cooked.
Nutrition
I often order these when we go out to a tapas restaurant because they are SO GOOD! I never thought about making them at home, though. I think the combination of meats makes them special…
I love getting tapas, and these look amazing! It is funny how different tortillas and albondigas are depending on whether your are talking to somebody from Spain vs. somebody from Mexico.
I grew up near the Mexican border, so Mexican food is my favorite. These look very good. I’d add some roasted green chile when I added the tomato for an even more Mexican flare (and we like it hot). Lamb was too expensive for most of the families I knew, unless they raised it themselves, so in New Mexico these would probably be made with beef and pork.
These look absolutely delish! Pinning immediately!