Warm up your soul with these delectable Spanish Meatballs. Hearty meatballs coated in a fresh tomato sauce that only takes 35 minutes to prepare!
These Spanish Meatballs, or albondigas, are a traditional tapas recipe that originated in Spain. Hearty beef meatballs coating in a savory homemade tomato sauce will have your taste buds dancing! I love serving this recipe when I have a gathering alongside my Easy Brazilian Cheese Bread (Pão de Queijo).
One thing I love about this Spanish Meatballs recipe is how versatile it really is. You can have these as a main dish, serve it over pasta, or even grab a loaf of white bread and mozzarella cheese and make a homemade meatball sandwich. If you are looking for other delicious meatball recipes you have to check out my Thai Curry Coconut Meatballs and Syrian Meatballs and Sweet Potatoes.
Table of Contents
Recipe Ingredients
Fresh Tomatoes – Tangy and slightly sweet tomatoes create a beautiful sauce to coat the meatballs in.
Paprika – To give the meatballs and sauce a mild and sweet flavor.
For a full list of ingredients and amounts see the recipe card below.
How to Make Spanish Meatballs
Step #1: In a large bowl add in the ground beef, breadcrumbs, garlic, egg yolk, paprika, and 2 Tablespoons of whole milk. Season with salt and black pepper and then using your hands knead the mixture together until everything is combined.
Step #2: Next, create 12 evenly sized meatballs from the meat mixture, place them on a plate and chill in the fridge for 10 minutes.
Step #3: Next, heat the oil in a large frying pan or saucepan over medium-high heat. Cook the meatballs for 5 minutes until the outside is nicely browned then remove and place on a paper towel lined plate. Note: The meatballs will not be fully cooked at this point.
Step #4: Add the additional extra virgin olive oil into the pan and turn heat to medium. Then add in the onion, garlic, bay leaf, and cook for 3 minutes or until the onion has softened.
Step #5: Then, add in the ½ teaspoon of paprika, tomatoes and return the meatballs into the pan. Reduce the heat to low and simmer for 20 minutes. Be sure to stir occasionally.
Step #6: Finally transfer to a bowl and top with fresh parsley and enjoy!
FAQs
Of course! Some I would recommend would be chorizo, ground pork, minced beef, or any other protein you prefer.
Some dishes I would recommend serving alongside this albondigas recipe would be my White Rice and my 10 Minute Veggie Ribbon Salad.
Storage Information
You can store your meatballs in an airtight container in your fridge for 3-4 days. You can also freeze this recipe in an airtight container in your freezer for up to 2 months.
To reheat your leftovers you can do so on the stovetop over medium heat or in the microwave until everything has warmed through.
More Spanish Recipes to Love:
Spanish Meatballs Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Meatballs
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 2 Tbsp whole milk
- 2 cloves garlic - minced
- 1 egg yolk
- 2 1/2 tsp paprika*
- salt and pepper - to taste
- 1/4 cup olive oil
For the Sauce
- 1 Tbsp olive oil
- 1 cup yellow onion - finely diced
- 3 cloves garlic - minced
- 1 bay leaf
- 1/2 tsp paprika
- 1.5 lbs fresh whole tomatoes - cored and chopped
Instructions
- In a large bowl add in the ground beef, breadcrumbs, milk, garlic, egg yolk, and paprika. Season with salt and pepper and then using your hands knead the mixture together until everything is combined.
- Next, create 12 evenly sized meatballs from the meat mixture, place them on a plate and chill in the fridge for 10 minutes.
- Next, heat the oil in a large frying pan over medium-high heat. Cook the meatballs for 5 minutes until the outside is nicely browned then remove and place on a paper towel lined plate. Note: The meatballs will not be fully cooked at this point.
- Add the additional olive oil into the pan and turn heat to medium. Then add in the onion, garlic, bay leaf, and cook for 3 minutes or until the onion has softened.
- Then, add in the paprika, tomatoes and return the meatballs into the pan. Reduce the heat to low and cook for 20 minutes stirring occasionally.
- Finally transfer to a bowl and top with fresh parsley and enjoy!
VIDEO
NOTES
Nutrition
