Albóndigas

Name: Albóndigas
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 250g Ground Beef; 250g Ground Pork; 2 slices of White Bread, day-old, crusts removed; 100ml Whole Milk; 1 large Egg; 2 cloves of Garlic, finely minced; 2 tbsp Flat-Leaf Parsley, finely chopped; 1 tsp Salt, fine; 1/2 tsp Pepper (Black); 50g All-purpose Flour, for dredging; 3 tbsp Olive Oil, for frying; 2 tbsp Extra Virgin Olive Oil; 1 medium Onion, finely chopped; 2 cloves of Garlic, sliced; 1 tsp Sweet Paprika, pimentón dulce; 100ml Dry White Wine; 400g Crushed Tomatoes, tomato passata also fine; 200ml Chicken Stock; 1 Bay Leaf; 1/2 tsp Sugar, to balance acidity; 1 tbsp Flat-Leaf Parsley, chopped, garnish; Some Salt, to taste; Some Pepper (Black), to taste

Albóndigas are tender, juicy meatballs simmered in a deeply flavored tomato sauce—comforting, aromatic, and perfect for a family meal. This version blends beef and pork with soaked bread for a soft texture, browns the meatballs for caramelized flavor, then finishes them slowly in a paprika-scented tomato and wine sauce. Serve with rice, crusty bread, or pasta to soak up every last drop.

Albóndigas are tender, juicy meatballs simmered in a deeply flavored tomato sauce—comforting, aromatic, and perfect for a family m... Show more

Traditional Spanish Recipe

Health Grade

B- · Healthy

Rating

4.3

Time

1 hr10 min

Price

1,73 €

Calories

660 kcal

meal prep

high protein

low carb

keto

Method

Chop the aromatics

Peel all 4 cloves of garlic, then mince 2 cloves very finely for the meatballs and slice the other 2 for the sauce. Finely chop the onion and the flat-leaf parsley, keeping 1 tablespoon of parsley aside for the finish.

Soak and mix

Tear the day-old white bread into a bowl and pour over the whole milk. Let it soak for 5 minutes until soft and pillowy, then mash it with a fork. Add the ground beef, ground pork, egg, minced garlic, chopped parsley, salt, and pepper, and mix with your hands until everything is evenly combined.

Shape and dredge

Scoop up portions of the mixture and roll them into walnut-sized balls. Dredge each one lightly in the all-purpose flour, then set them on a tray and tap off any excess.

Fry the meatballs

Heat the olive oil in a large skillet over medium-high. Fry the meatballs in batches for 8 minutes, turning them often until they are browned on several sides and just firm enough to hold their shape, then transfer them to a plate. Don't crowd the pan; give each meatball a little space so it browns instead of steaming.

Build the sauce

Pour off all but a thin film of fat, then add the extra virgin olive oil to the same pan. Cook the onion over medium heat until soft and translucent, about 5 minutes, then stir in the sliced garlic and sweet paprika for 30 seconds so the spice blooms without burning. Pour in the dry white wine and scrape up any browned bits from the pan, then add the crushed tomatoes, chicken stock, bay leaf, and sugar. Season lightly with salt and pepper and simmer for 10 minutes.

Simmer together

Slide the meatballs and any juices back into the sauce. Spoon sauce over the top, lower the heat, and simmer gently, partly covered, for 12 minutes until the meatballs are cooked through and the sauce is glossy and thick enough to coat a spoon.

Garnish and serve

Remove the bay leaf, taste the sauce, and adjust salt and pepper if needed. Spoon the albóndigas into warm bowls, ladle over plenty of sauce, and finish with the reserved parsley.