Spanish Meatballs Albondigas

Spanische Fleischbällchen Albondigas

Spanish meatballs, or albondigas, are traditionally served in tapas bars in Spain. Whether you serve them for an appetizer, a tapas party, or a main course for dinner, these little meatballs in a spicy tomato sauce are perfect with a glass of Spanish red wine.

Servings 4 | Preparation time 10 min | Total time 35 min

Spanish meatballs, albondigas, tapas meatballs

Ingredients

meatballs

  • 1/2 cup fresh breadcrumbs or crumbled bread from the day before
  • 2 tablespoons milk
  • 500g ground beef
  • 2 garlic cloves, chopped
  • 1 egg yolk
  • 3 tsp smoked Spanish chorizo ​​rub
  • 1/4 cup olive oil

smoked paprika tomato sauce

  • 1 tablespoon olive oil
  • 1 onion, small cubes
  • 3 garlic cloves, chopped
  • 1 bay leaf
  • 1 tsp smoked Spanish chorizo ​​rub
  • 500g fresh tomatoes, seeded and chopped

HOW IT'S DONE

  1. Soak the breadcrumbs in milk for about 5 minutes and squeeze out excess liquid. Place the breadcrumbs in a bowl with the beef, garlic, egg yolk and spices. Mix well.
  2. Form the meat mixture into 12 equal-sized balls. Cover with cling film and leave to rest in the fridge for 30 minutes.
  3. Heat the oil in a large skillet over medium-high heat. Brown the meatballs on all sides and transfer to a plate.
  4. Place the same pan you used to cook the meatballs over medium heat, add a small splash of oil, onion, garlic, spices and bay leaf and sauté for about 10 minutes or until the onion is soft.
  5. Stir in tomatoes and return meatballs to the pan. Reduce heat and simmer for 20 minutes, or until sauce has thickened and meatballs are cooked through.
  6. Transfer to a bowl and serve immediately.

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