Spanish Meatballs (Albóndigas)
Smoky Albóndigas in rich tomato sauce – perfect for sharing as part of a tapas spread. These delicious Spanish meatballs are best served with lots of crusty bread to mop up the rich sauce and ice cold drinks on the side. Turn these lamb meatballs into a main meal by serving with rice, potatoes or pasta.
Servings: 8 as an appetiser
Calories: 408kcal
Ingredients
- 1.6 lbs (750g) ground lamb or beef, pork
- 1 cup (50g) fresh breadcrumbs ( 2 slices wholemeal / white bread)
- 3 oz (85g) chorizo , casing removed and cubed
- 2 shallots , peeled and roughly chopped
- 2 large garlic cloves
- 1 large egg
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil , for frying
For the Tomato Sauce
- 2 tablespoons olive oil
- 4 garlic cloves , minced
- 2 bay leaves
- 1 tablespoon sugar
- 1 teaspoon sweet paprika
- ½ cup (120ml) red wine, such as Rioja
- 1 small cinnamon stick
- 28 oz (800g) canned chopped tomatoes
- ½ cup (120ml) beef stock
- Salt and pepper , to taste
- Fresh chopped flat-leaf parsley , to serve
Instructions
Make the Meatballs
- Blitz two slices of sandwich bread in a mini food processor to make fresh breadcrumbs. Transfer to a bowl and set aside.1 cup (50g) fresh breadcrumbs
- In the same processor, pulse the chorizo, shallots, and garlic until finely minced.3 oz (85g) chorizo, 2 shallots, 2 large garlic cloves
- In a large mixing bowl, combine the ground lamb, breadcrumbs, chorizo mixture, and egg. Use your hands to mix everything until well combined.1.6 lbs (750g) ground lamb, 1 large egg
- Add salt, garlic powder, paprika, and pepper. Mix again until fully incorporated.½ teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, ¼ teaspoon ground black pepper
- Roll the mixture into small meatballs using about ½ tablespoon per ball. You should get around 45 meatballs.
- Heat the olive oil in a large nonstick skillet over medium heat. Fry the meatballs in batches, turning to brown on all sides. Don’t overcrowd the pan—they need room to develop a golden crust.2 tablespoons olive oil
- Transfer the browned meatballs to a plate. They don’t need to be fully cooked yet—they’ll finish in the sauce.
Make the Tomato Sauce
- In the same pan, add a bit more oil if needed. Sauté the garlic and bay leaves over low heat for 3–4 minutes until fragrant.2 tablespoons olive oil, 4 garlic cloves, 2 bay leaves
- Stir in the sugar, paprika, red wine, and cinnamon stick. Increase the heat and simmer for about 5 minutes, until the wine has reduced and the alcohol smell has cooked off.1 tablespoon sugar, 1 teaspoon sweet paprika, ½ cup (120ml) red wine, such as Rioja, 1 small cinnamon stick
- Add the chopped tomatoes and stock. Bring to a simmer, then reduce the heat and cook for 15 minutes, stirring occasionally.28 oz (800g) canned chopped tomatoes, ½ cup (120ml) beef stock
- Return the meatballs to the pan, gently stirring to coat them in the sauce. Simmer for 20 minutes until the meatballs are cooked through and the sauce has thickened.
- Discard the bay leaves and cinnamon stick. Taste and adjust seasoning with salt and pepper. Garnish with plenty of fresh parsley and serve .Salt and pepper, Fresh chopped flat-leaf parsley
Video
Notes
- Share as an appetizer or serve as a main course with potatoes, rice or pasta.
- Store in an airtight container for up to 3 days. Freeze meatballs (with or without sauce) for up to 3 months. Defrost overnight in the fridge before reheating. Gently warm in a saucepan over low heat, adding a splash of water if needed to loosen the sauce.
Nutrition
Calories: 408kcal | Carbohydrates: 14g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 546mg | Potassium: 270mg | Fiber: 2g | Sugar: 5g | Vitamin A: 431IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 3mg
