Albondigas (Spanish Meatballs in Tomato Sauce)
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Albondigas, or Spanish Meatballs, simmered in a rich tomato sauce are perfect for sharing as part of a tapas spread. Tapas are small plates of food, or tapas bar snacks, that are served in Spain alongside a glass of beer or wine.
These small portions of food are great to serve before a late dinner, or as a main course with crusty bread or potatoes.
Looking for more delicious meatball recipes? Make sure to try my Spanish Meatballs in Almond Sauce, traditional Swedish Meatballs, and these Asian-inspired Baked Teriyaki Chicken Meatballs too!
What are Albondigas?
When you read the title, were you expecting this post to be about soup? I was! While flipping through a tapas book looking for ideas for my tapas party, I came across a recipe for Albondigas.
Albondigas is a Spanish word that translates to “meatballs” in English. It comes from the Arabic word “al-bunduqa,” which means “hazelnut” or “ball.”
Spanish albondigas in tomato sauce, or albóndigas en salsa, are made with a combination of beef and pork, and served as tapas, appetizers, or as a main course with bread or potatoes.
Mexican albondigas are made with just ground beef and served as a main course, accompanied by rice and warm tortillas or in a broth based soup.
These delicious little morsels turned out absolutely perfect, and were a huge hit at my party!
What you’ll need
Meatballs
- A combination of ground beef and ground pork
- White onion and fresh garlic cloves
- Eggs, milk, and breadcrumbs to bind the meatballs together
- Italian parsley and paprika for seasoning
Tomato Sauce
- Extra virgin olive oil
- White onion
- Diced tomatoes in a can, or fresh, and tomato paste
- White wine – substitute chicken broth if you prefer
- Italian parsley
- Salt and black pepper
Be sure to check out the detailed printable recipe card below
How to make Albondigas (Spanish Meatballs)
Mix the meat together with the garlic, and chopped onion in a large bowl. Mix in the chopped parsley, bread crumbs, milk, egg, paprika, salt and pepper.
Scoop into walnut sized balls, about 1.25-inches in diameter.
Roll into round balls, cover and set aside.
Heat olive oil in a large skillet over medium high heat, then add the chopped onion. Cook until soft, 3 to 5 minutes.
Add the diced tomatoes (including the liquid) and chopped parsley.
Add the wine and tomato paste, stir to combine. When the mixture starts to simmer, add the meatballs.
Cover and cook for 20-25 minutes, until thoroughly cooked reducing heat if needed. You just want them to simmer in the sauce, not boil.
Serve on a small plate with toothpicks or forks, whatever works.
My tapas menu included these Spanish-style meatballs along with Couscous Salad with Peaches and Arugula, Marinated Olives and Mushrooms, Sweet and Spicy Almonds, and Summer Berry Sangria.
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs in advance and refrigerate them in an airtight container until you’re ready to cook.
What can I use if I don’t have breadcrumbs?
Substitute crushed crackers, oats, or even cooked rice. The purpose of breadcrumbs is to help bind the meat mixture together and add some texture, so any of these alternatives will work in a pinch.
How do I prevent the meatballs from falling apart?
To help prevent the meatballs from falling apart, make sure to thoroughly mix the meat mixture until well combined. Also, don’t over-handle the meat mixture when forming the balls, as this can make them dense and tough. If the mixture seems too wet, you can add more breadcrumbs or a bit of flour to help bind it together.
Can I freeze leftover meatballs?
Absolutely! Allow them to cool completely, then transfer them to a freezer-safe container or resealable bag. They can be frozen for up to 2-3 months. To reheat, simply thaw them in the refrigerator overnight and then reheat in a saucepan or microwave until heated through.
🥣 Tools used to create this recipe
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🧀 More delicious Spanish tapas recipes
- Pan con Tomate – Topped with thinly sliced jamón ibérico or serrano ham and Manchego cheese. (optional)
- Zucchini Fritters with Pine Nut Sauce – Not the traditional grated zucchini fritters that you may be used to.
- Rosemary Marcona Almonds – These are addictive!
- Caramel Custard – Adds the perfect finishing touch to the meal!
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Albondigas – Spanish Meatballs in Tomato Sauce
Ingredients
For the Meatballs
- 1 pound ground beef
- 0.5 pound ground pork use 1.5 pounds ground beef if you prefer
- 0.5 cup chopped white onion
- 3 large cloves garlic pressed or finely minced
- 1 large egg
- 1 cup chopped Italian parsley
- 1 tablespoon sweet paprika
- .25 cup dried bread crumbs
- .25 cup milk I used cashew milk
For the Tomato Sauce
- 2 tablespoons olive oil
- 0.5 cup chopped white onion
- 14.5 ounce can diced tomatoes substitute fresh tomatoes if you prefer
- 1 tablespoon chopped Italian parsley
- 1 cup white wine red wine or chicken stock
- 1 tablespoon tomato paste
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
Instructions
To make the meatballs
- Mix the meat together with the garlic, and chopped onion in a large bowl. Add the chopped parsley, bread crumbs, milk, egg, paprika, salt and pepper. Mix until thoroughly combined.
- Scoop into walnut sized balls, about 1.25-inches in diameter. Roll into round balls, cover and set aside.
To make the Tomato Sauce:
- Heat olive oil in a large skillet over medium high heat, then add the chopped onion. 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 cook for 20-25 minutes, until thoroughly cooked reducing heat if needed. You just want them to simmer in the sauce, not boil.
- Serve on small plates with toothpicks or forks.
Notes
- You can prepare the meatballs in advance and refrigerate them in an airtight container until you’re ready to cook.
- Substitute crushed crackers, oats, or even cooked rice. The purpose of breadcrumbs is to help bind the meat mixture together and add some texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Store in the freezer for 3 to 4 months.
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…
These sound amazing! Pinned!
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!