These classic Spanish meatballs in tomato sauce also known as Albóndigas are mouthwatering and easy to make. Made with pan-fried homemade meatballs and simmered in a savory a tomato sauce that’s seasoned to perfection.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Main Course, Starter
Cuisine: European, Spanish
Keyword: albondigas, how to, meatballs, Spanish albondigas, spanish meatballs recipe, spanish meatballs tapas, tomato sauce
Servings: 4Servings
Author: Ester | esterkocht.com
Equipment
Medium pot with lid
Ingredients
For thr meatballs
500g (1.1 lbs) ground meat (mixed pork & beef)
2medium eggs Germany, large US
5tablespoonsbreadcrumbs
1garlic clove
1 tablespoonfresh parsleychopped
apinch of ground nutmeg
½teaspoonsalt
½teaspoonfreshly ground black pepper
3tablespoonsolive oil
For the tomato sauce
800g (28 oz/ 4 cups)canned chopped tomatoes
200ml (6.8 fl oz/ 1 cup)water
2 tablespoons tomato paste
3garlic cloves
2medium onions
1teaspoonsugar
2bay leaves
1teaspoonground paprika
1teaspoonsalt
½teaspoonfreshly ground black pepper
dried red chilies/ cayenne pepper/ chili flakes to taste
Instructions
Peel and mince garlic and onions. 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. Once it boils, turn down the heat to medium low and cover with the lid. Let cook for about 20 minutes, stirring occasionally.
After 20 minute cooking time, season salt and pepper. Add back the browned meatballs and let cook for another 15 minutes.
Taste the sauce and season again with salt and pepper if necessary. Remove bay leaves and garnish with fresh parsley, if desired.