Description
These Spanish meatballs, also known as albondigas, are a flavorful and satisfying dish that can be served as tapas or as a main course over rice or potatoes. The tender meatballs are simmered in a rich tomato sauce with a hint of spice, making them a perfect addition to any Mediterranean-inspired meal.
Ingredients
Scale
Main Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/3 cup breadcrumbs
- 1 egg
- 2 garlic cloves (minced)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce:
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 (14.5 oz) can crushed tomatoes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 cup water or beef broth
Instructions
- Main Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, garlic, parsley, smoked paprika, salt, and pepper. Form into small meatballs.
- Cook Meatballs: Brown the meatballs in olive oil, then set aside.
- Prepare Sauce: In the same skillet, sauté onion, garlic, spices, and tomatoes. Add water/broth and simmer.
- Simmer: Return meatballs to the skillet, cover, and simmer until cooked through and sauce thickens.
- Serve: Enjoy warm as tapas or over rice/potatoes.
Notes
- Perfect for tapas or appetizers
- Freeze and reheat in sauce
- Add red wine for extra flavor
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 4-5 meatballs with sauce
- Calories: 360
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
