Ah, “albondigas”! That’s Spanish for meatballs, usually made with beef, pork, or a mix, and often cooked in a tomato-based sauce or broth. Here’s a simple and tasty recipe for traditional albóndigas:
🍝 Classic Albóndigas (Spanish Meatballs)
Ingredients (for 4 servings)
For the meatballs:
- 500g (1 lb) ground beef or a mix of beef & pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup breadcrumbs
- 1 egg
- 2 tbsp chopped fresh parsley
- Salt & pepper to taste
For the sauce:
- 2 cups tomato sauce or crushed tomatoes
- 1 cup beef or chicken broth
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 tsp paprika
- 1 bay leaf
- Olive oil
Instructions
1. Make the Meatballs
- In a bowl, combine ground meat, onion, garlic, breadcrumbs, egg, parsley, salt, and pepper.
- Mix well and shape into small balls (about 1–1.5 inches).
2. Brown the Meatballs
- Heat a bit of olive oil in a skillet over medium heat.
- Brown meatballs on all sides (they don’t need to cook through yet).
- Remove and set aside.
3. Make the Sauce
- In the same pan, add carrot, celery, and paprika, cook for 3–4 minutes.
- Add tomato sauce, broth, and bay leaf.
- Bring to a simmer.
4. Cook the Meatballs in Sauce
- Return meatballs to the sauce.
- Cover and simmer for 20–25 minutes, until meatballs are cooked through and sauce thickens.
5. Serve
- Sprinkle with fresh parsley.
- Serve with rice, mashed potatoes, or crusty bread.
💡 Tips:
- For a softer texture, soak breadcrumbs in milk before adding to meat.
- Add a pinch of cinnamon or cumin for a slightly traditional Spanish flavor twist.
If you want, I can also give a super easy “oven-baked albóndigas” version that cooks in one pan and is less messy than stovetop cooking.
Do you want me to do that?
