Albóndigas

Albóndigas en Salsa de Tomate (Spanish Meatballs in Tomato Sauce)

A classic tapas staple, these tender pork-and-beef meatballs are browned and then gently simmered in a rich, garlicky tomato sauce. Served in small cazuelas, they are a beloved offering in bars across Spain.

Prep

25 min

Cook

40 min

Total

65 min

Serves

4 (as a main) or 6–8 (as a tapa)

Difficulty

Easy

Recipe ingredients

• •250 g (8½ oz) ground/minced pork, around 15% fat
• •250 g (8½ oz) ground/minced beef, around 15% fat
• •60 g (½ cup) dry breadcrumbs, or null
• •1 large egg
• •2 cloves garlic, very finely minced
• •2 tbsp fresh flat-leaf parsley, finely chopped
• •1 tsp sweet Spanish paprika (pimentón), smoked (ahumado) is also excellent
• •fine sea salt, ½
• •black pepper, ¼, freshly ground
• •60 ml (¼ cup) olive oil, Spanish extra-virgin if possible, for frying
• •1 medium onion, finely diced
• •4 cloves garlic, thinly sliced, for the sauce
• •800 g (28 oz (about 3 cups)) ripe tomatoes, fresh, grated; or 1 × 800 g can whole peeled tomatoes, crushed by hand
• •1 tsp sweet Spanish paprika (pimentón)
• •1 tsp granulated sugar, optional, to balance acidity
• •150 ml (⅔ cup) dry white wine, or beef/chicken stock
• •1 bay leaf bay leaf (laurel)
• •30 g (¼ cup) blanched almonds, toasted and lightly crushed, for garnish (traditional in many regions); pine nuts are a common substitute in home kitchens
• •2 tbsp fresh flat-leaf parsley, chopped, to finish

Steps

1. 1 Make the meatballs: In a large bowl, combine the pork, beef, breadcrumbs, egg, minced garlic, parsley, paprika, salt, and pepper. Mix gently with your hands or a fork just until uniform — overmixing makes them tough. Cover and chill for 15 minutes to firm up.
2. 2 With damp hands, roll the mixture into meatballs about 3–4 cm (1¼–1½ in) in diameter, roughly 24 pieces. Wet hands prevent sticking.
3. 3 Heat 30 ml (2 tbsp) of the olive oil in a wide, heavy skillet (preferably earthenware cazuela or stainless steel) over medium heat. Brown the meatballs in batches, turning, about 5–6 minutes total — they should be deeply colored on the outside but not cooked through. Transfer to a plate as you go. Don't crowd the pan.
4. 4 Pour off excess fat, leaving about 1 tbsp in the pan. Add the diced onion and cook over medium-low heat for 8–10 minutes, until soft and golden. Add the sliced garlic and cook 1 minute more until fragrant. Stir in the paprika and cook 30 seconds.
5. 5 Add the grated or crushed tomatoes, sugar (if using), wine (or stock), and bay leaf. Season lightly with salt. Simmer, stirring, for 8–10 minutes to concentrate the flavors and cook off the raw alcohol.
6. 6 Return the meatballs (and any juices) to the sauce. Cover partially and simmer gently over low heat for 18–20 minutes, turning the meatballs once or twice, until they are cooked through. Doneness cue: an instant-read thermometer inserted into the center of a meatball should read at least 71°C / 160°F (well-done pork and beef).
7. 7 Taste the sauce and adjust salt and sugar. If it is thin, uncover and simmer a few minutes to reduce; if it is thick, add a splash of water.
8. 8 Serve hot in the cazuela or a shallow bowl, scattered with the toasted crushed almonds and fresh parsley. Provide crusty bread for mopping up the sauce.