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Meatballs in Tomato Sauce

This meatballs in tomato sauce recipe is flavorful, very simple to make and comprises of only few
steps. Perfect weeknight dinner or to feed the crowd.

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course, Starter
Cuisine: Mediterranean, Spanish
Keyword: albondigas, how to, meatballs, tomato sauce
Servings: 4 Servings
Author: Ester from


For thr meatballs

  • 500 g (1.1 lbs) ground meat (mixed pork & beef)
  • 2 eggs
  • 5 tablespoons breadcrumbs
  • 1 garlic clove
  • 1 tablespoon fresh parsley
  • a pinch of ground nutmeg
  • salt and pepper to taste
  • 3 tablespoons olive oil

For the tomato sauce

  • 800 g (28 oz/ 4 cups) canned tomatoes undrained
  • 200 ml (6.8 fl oz/ 1 cup) water
  • 2 tablespoons tomato paste
  • 3 garlic cloves
  • 2 onions
  • 1/2 tablespoon sugar
  • 2 bay leaves
  • 1 teaspoon paprika powder
  • chili powder, salt and pepper to taste


  • First, peel garlic cloves and onions and cut finely. Next rinse parsley and chop into smaller pieces. In a large bowl combine all the meatballs ingredients together using your hands. Mix well and form the meat into 18 to 20 meatballs.
    In a large pot heat 2 tablespoons of oil at medium-high and brown the meatballs. Remove the meatballs from the pot and set aside.
  • In the same pot sauté the onions for 3-4 minutes. Add garlic continue for another minute. Add tomato paste and mix well. Add the remaining sauce ingredients, except salt and pepper and stir to combine. Bring to a boil, then reduce the heat to medium - low, cover, and simmer for 20 minutes. Keep stirring in between. Season with salt and pepper.
    Next, place your seared meatballs back in the pot and simmer for another 15 minutes. Garnish with fresh parsley, if desired and serve immediately. I served it with a homemade bread and aioli dip.