American · Main · Easy
Albondigas
Spanish tapas style meatballs in a smoky tomato sauce. Small, savory, and perfect with a glass of red wine.
The whole recipe in 60 seconds
Albondigas, in 5 ideas
- Spanish albondigas are smaller than Italian meatballs, built for tapas
- Smoked paprika is the soul of Spanish cooking; it makes everything taste authentic
- Browning the meatballs first adds flavor the sauce alone cannot
- These are great made ahead; the flavor improves overnight
- Serve as tapas or over rice for a full meal
What you need
Ingredients
- 1 lb ground beef and pork mix
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
- 1 tsp smoked paprika
- 1 can (14 oz) crushed tomatoes
- 1/2 cup red wine
- 2 tbsp olive oil
How to make it
Directions
- Mix the meat, breadcrumbs, egg, garlic, parsley, paprika, salt, and pepper. Form small meatballs.
- Brown the meatballs in olive oil on all sides. Remove.
- Deglaze with red wine, then add the tomatoes.
- Return the meatballs and simmer 15 minutes.
- Serve hot with bread for the sauce.
Money saver. Mix your own beef and pork from bulk packs; pre mixed meat is marked up significantly.