If you love dishes that are packed with flavor and soul, then this Spanish Meatballs in Tomato Sauce (Albondigas) Recipe is an absolute must-try. Picture tender meatballs made of a perfect blend of ground beef and pork, gently simmered in a rich, smoky tomato sauce infused with paprika. This dish is a classic in Spanish cuisine, beloved for its comforting warmth and bold, vibrant taste. Whether you’re serving it up as tapas or a hearty dinner, these albondigas are sure to become a favorite in your kitchen.
Ingredients You’ll Need
Sometimes the simplest ingredients come together to create the most extraordinary dishes, and this recipe is no exception. Each component plays a vital role in building layers of taste, texture, and color that bring these meatballs and their sauce to life.
- ½ lb ground beef: Adds rich, juicy flavor and a tender texture.
- ½ lb ground pork: Brings additional moisture and a slight sweetness to the meatballs.
- 1 egg: Acts as a binder to hold the meatballs perfectly together.
- ½ cup breadcrumbs: Keeps the meatballs light and prevents them from falling apart.
- 2 cloves garlic, minced: Provides a fragrant punch that complements the meat.
- 1 tsp smoked paprika: The star spice—offers a smoky depth that defines this dish.
- 2 cups tomato sauce: Forms the luscious, velvety base of the sauce.
- 2 tbsp olive oil: Used for browning meatballs and enriching the sauce’s flavor.
- Salt & pepper: Essential seasoning to enhance all other flavors.
How to Make Spanish Meatballs in Tomato Sauce (Albondigas) Recipe
Step 1: Combine the Meatball Mixture
Start by mixing the ground beef and pork together in a large bowl. Add the egg, breadcrumbs, minced garlic, smoked paprika, salt, and pepper. Use your hands or a spoon to blend everything until just combined—don’t overwork it. This ensures your meatballs stay tender and juicy after cooking.
Step 2: Shape and Brown the Meatballs
Form the mixture into 1-inch meatballs, making roughly 20 to 24 in total. Heat the olive oil in a large skillet over medium heat, then carefully add the meatballs in batches. Brown them on all sides until they develop a beautiful golden crust. This step locks in the flavor and will give your albondigas a wonderful texture. Once browned, remove them and set aside.
Step 3: Simmer the Tomato Sauce
In the same skillet, pour in the tomato sauce and add an extra sprinkle of smoked paprika for that smoky, authentic Spanish touch. Stir well, scraping up any browned bits from the pan because that’s where magic lives. Let the sauce simmer gently for about 10 minutes to deepen in flavor.
Step 4: Cook Meatballs in the Sauce
Return the meatballs to the skillet, nestling them gently into the tomato sauce. Cover and simmer everything together for another 10 minutes, allowing the meatballs to cook through completely while soaking up all that delicious sauce. Your kitchen will start smelling like tapas in a cozy Spanish tavern!
How to Serve Spanish Meatballs in Tomato Sauce (Albondigas) Recipe
Garnishes
Adding a few simple garnishes can elevate your albondigas to something truly special. Fresh chopped parsley or cilantro adds a bright herbal note and a pop of color. A drizzle of good quality olive oil just before serving enhances the richness. If you like a little heat, sprinkle some crushed red pepper flakes on top for an exciting kick.
Side Dishes
Spanish Meatballs in Tomato Sauce (Albondigas) Recipe shine when paired with classic sides. Serve them alongside crusty bread to soak up every bit of the savory sauce, or over fluffy white rice for a fulfilling meal. Roasted vegetables or a simple green salad with a tangy vinaigrette also make for fresh, palate-balancing complements.
Creative Ways to Present
If you’re hosting a party or want to turn these into bite-sized delights, serve them on toothpicks as tapas-style appetizers. For a twist, try spooning the meatballs and sauce over creamy polenta or mashed potatoes. You could even stuff them inside a soft baguette for a delicious Spanish-style sandwich experience.
Make Ahead and Storage
Storing Leftovers
Once your albondigas have cooled, transfer them with the sauce to an airtight container and refrigerate. They keep beautifully for up to 3 days and often taste even better as the flavors have time to meld.
Freezing
You can freeze this dish for up to 3 months. To freeze, place the meatballs and sauce in a freezer-safe container or heavy-duty freezer bag. Thaw in the refrigerator overnight before reheating to maintain the best texture and flavor.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally until warmed through. Avoid high heat which can toughen the meatballs. Alternatively, microwave in short bursts, stirring in between to warm evenly.
FAQs
Can I use only beef or only pork for this recipe?
Absolutely! While a mix of beef and pork adds great flavor and texture, you can use all beef or all pork if you prefer. Just keep in mind that pork tends to add a bit more moisture and sweetness.
Is there a vegetarian version of Spanish Meatballs in Tomato Sauce (Albondigas) Recipe?
You can make vegetarian “meatballs” using ingredients like lentils, mushrooms, or chickpeas bound with breadcrumbs and egg substitutes. The tomato sauce remains the same and is naturally vegetarian-friendly.
What kind of tomato sauce is best to use?
Use a high-quality canned tomato sauce or homemade if possible. Look for one that is rich but not overly seasoned, so it complements rather than overpowers the smoked paprika and meatballs.
Can I prepare the meatballs ahead of time before cooking?
Yes! You can prepare and shape the meatballs a day ahead and keep them refrigerated. This also gives the flavors a chance to meld before cooking. Just bring them to room temperature before browning.
How spicy is this recipe?
This recipe has a mild heat level, mainly from the smoked paprika which is more smoky than spicy. You can easily add chili flakes or a small pinch of cayenne pepper if you want to turn up the heat.
Final Thoughts
This Spanish Meatballs in Tomato Sauce (Albondigas) Recipe is a beautiful celebration of simple ingredients transformed by love and technique into a dish bursting with warmth and character. Whether you’re making it for a casual family dinner or to impress friends with authentic Spanish flavors, these meatballs deliver comfort and joy in every bite. I can’t wait for you to try this recipe and add a little Spanish flair to your table!
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Spanish Meatballs in Tomato Sauce (Albondigas) Recipe
- Total Time: 40 minutes
- Yield: 4 servings
Description
Tender beef and pork meatballs simmered in a rich tomato and smoked paprika sauce, a classic Spanish tapas dish perfect for appetizers or a hearty meal.
Ingredients
Meatballs
- ½ lb ground beef
- ½ lb ground pork
- 1 egg
- ½ cup breadcrumbs
- 2 cloves garlic, minced
- Salt & pepper, to taste
Sauce
- 2 cups tomato sauce
- 1 tsp smoked paprika
- 2 tbsp olive oil
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, minced garlic, smoked paprika, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Shape the mixture into approximately 1-inch diameter balls, ensuring they are uniform in size for even cooking.
- Brown the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Once browned, remove them from the pan and set aside.
- Prepare the Sauce: In the same skillet, pour in the tomato sauce and add the smoked paprika if not already added to the meat mixture. Stir and bring the sauce to a gentle simmer. Allow it to cook for 10 minutes to develop flavor.
- Simmer the Meatballs: Return the browned meatballs to the skillet with the simmering tomato sauce. Cover and let cook for an additional 10 minutes, ensuring the meatballs are cooked through and tender.
Notes
- Serve with toothpicks for easy tapas-style eating or over steamed rice for a satisfying meal.
- For a lighter version, substitute the beef and pork with ground chicken or turkey.
- Adjust seasoning with salt and pepper according to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Stovetop
- Cuisine: Spanish
