Photo by Jennifer Rice

Ridiculously Good Spanish Meatballs

Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 - 6 people
Spanish Meatballs in a fragrant garlic tomato sauce

Albondigas are typically served as tapas in Spanish bars, although this dish can also be served over rice or with crusty bread as a late lunch or dinner.

The Spanish use a lot of pork in their cooking, something I am slowly getting used to.

These albondigas are half beef and half pork, and they turned out absolutely perfect. The sauce is fragrant and full of flavors. You can take away or add extra garlic depending on your family's taste buds. In our casa it's extra garlic all the time!

I tend to make the meatballs a bit smaller than a golf ball , so if you make yours bigger adjust the cooking time a little bit to accommodate cooking throughout.

SugarSoil

Ingredients

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Directions

Meatballs
  1. Add all the ingredients to a bowl and mix until everything is combined. Cover and refrigerate for 1 hour. Spanish Meatballs
  2. Roll the meatballs into balls
  3. Add some olive oil to a skillet and heat place the meatballs in the pan and brown on all sides (don’t overcrowd the pan).
  4. Once meatballs are browned, transfer to a plate with paper towel and set aside.
Sauce
  1. Add the minced garlic and olive oil in a sauce pan. Cook until the garlic has become fragrant and softened.
  2. Add the tomatoes and peppers simmering until soft.
  3. Puree the mixture with a hand blender until almost smooth then add the remaining ingredients.
  4. Place the meatballs in the saucepan and simmer gently for 15 minutes.
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