Go Back Email Link
–+ servings
Albondigas served in a bowl with garnish.

ALBONDIGAS RECIPE (SPANISH MEATBALLS)

Keesha
Juicy Spanish meatballs sprinkled with parsley and garlic, seasoned with a bit of chili, and served in a rich, smokey tomato sauce made with fresh ingredients. Perfect for serving as a big dinner with crusty bread, pasta, rice, or tapas with a few other Spanish side dishes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Servings 6
Calories 335 kcal

Ingredients
 
 

FOR THE ALBONDIGAS:

  • 1 pound Beef minced
  • 1 Onion finely chopped
  • 1 Egg
  • 4 tablespoons Breadcrumbs
  • 3 tablespoons Parsley finely chopped
  • 1 teaspoon Chili powder
  • 1 clove Garlic minced
  • ½ teaspoon Salt
  • ½ teaspoon Ground pepper
  • 2 tablespoons Vegetable oil

FOR THE TOMATO SAUCE:

  • 1 tablespoon Olive oil
  • 4 Tomatoes quartered
  • 1 Red bell pepper quartered
  • 1 Onion quartered
  • 1 cup Vegetable broth
  • 3 cloves Garlic minced
  • 2 tablespoons Parsley
  • 1 tablespoon Tomato paste mixed with ¼ cup of lukewarm water
  • Salt and pepper to season

Instructions
 

TO MAKE THE ALBONDIGAS:

  • Mix the minced beef, onion, egg, breadcrumbs, parsley, chili, garlic, salt, and pepper in a large bowl. Mix everything using your hands until the ingredients form a compact well-combined mass.
  • Take a tablespoon of meat mixture and roll it to a ball with your hands – it should make around 15 balls.
  • Heat a pan with oil over medium heat and add the albondigas in batches to cook for around 8 minutes until lightly browned on all sides. Transfer the meatballs to a plate and set them aside.

TO MAKE THE TOMATO SAUCE:

  • Heat oil in a griddle pan, and add the roughly chopped bell pepper, tomatoes and onion, and sauté for 5-10 minutes or until soft, stirring everything constantly.
  • Pour all the cooked vegetables into a blender with the garlic, fresh parsley, tomato puree liquid, and vegetable stock, and pulse until well combined.
  • Transfer the sauce to a deep frying pan and cook for 10 minutes. Add all the meatballs, and cook covered with a lid for 25 more minutes.
  • Sprinkle with some parsley before serving.

Video

Nutrition

Serving: 1 portionCalories: 335kcalCarbohydrates: 15gProtein: 17gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mgSodium: 496mgPotassium: 579mgFiber: 3gSugar: 6gVitamin A: 1849IUVitamin C: 45mgCalcium: 59mgIron: 3mg
Tried this recipe?Let me know how it was!