Albóndigas en Salsa (Spanish Meatballs in Tomato Sauce)
Local name: Albóndigas en salsa
In short: Tender pork and beef meatballs browned in olive oil, then simmered in a garlicky tomato and white wine sauce with peas, for a comforting family lunch. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 45 min
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 390 kcal
Spanish albóndigas are small, tender meatballs simmered in a tomato and wine sauce, and they are a staple of family lunches and tapas bars alike. The meat is usually a mix of beef and pork, bound with bread soaked in milk, flavored with garlic and parsley, then floured and browned before the sauce. Peas often go in at the end. Serve them with fried potatoes, rice or plenty of bread.
Instructions
- Mix the soaked breadcrumbs, egg, garlic, parsley, salt, pepper and nutmeg in a bowl. Add the beef and pork and mix with your hands for about a minute, until evenly combined.
- Roll the mixture into about 24 walnut-sized balls. Chill them for 20 minutes, then dust lightly with flour.
- Heat the 4 tbsp oil in a wide, deep skillet over medium-high heat. Brown the meatballs in two batches for about 4 minutes, turning, until golden. They will not be cooked through. Set aside.
- Pour off the frying oil and wipe out any burnt flour, then heat the 2 tbsp olive oil for the sauce in the same pan. Cook the onion and carrot over medium heat for 10 minutes until soft. Add the garlic and paprika for 30 seconds.
- Pour in the wine and simmer 2 minutes. Add the tomatoes, stock, bay leaf, sugar and a pinch of salt, and simmer 10 minutes.
- Return the meatballs to the pan, partly cover and simmer gently for 20 minutes, turning once, until they reach 71°C (160°F) inside. Stir in the peas for the last 5 minutes.
- Rest for 5 minutes, then serve with fried potatoes, rice or bread.
Tips
- Chilling the shaped meatballs keeps them from falling apart in the pan, and flouring them gives the sauce a slight body.
- For albóndigas en salsa de almendras, swap the tomato for 250 ml more stock plus 50 g (1/3 cup) finely ground almonds and a pinch of saffron.
Questions and answers
Can I freeze Spanish meatballs?
Yes. Freeze them in their sauce for up to 3 months. Thaw overnight in the fridge and reheat gently, adding a splash of water if the sauce has thickened.
What do you serve with albóndigas?
Fried potatoes, white rice or crusty bread for the sauce, plus a green salad. As tapas, they are served in a small dish with toothpicks.
Can I bake the meatballs instead of frying?
Yes. Roast the floured meatballs on an oiled tray at 220°C (425°F) for 12 minutes, turning once, then add them to the sauce. They brown less but still taste good.
How long does it take to make Albóndigas en Salsa (Spanish Meatballs in Tomato Sauce)?
About 1 h 25 min in total: 40 min of preparation and 45 min of cooking.
How many calories are in Albóndigas en Salsa (Spanish Meatballs in Tomato Sauce)?
About 390 kcal per serving, with 22 g of protein, 20 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 20 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sugar | 7 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
