Homii AI
Try free
Albóndigas

Albóndigas

Tender, herb-seasoned meatballs simmered in a rich, garlicky tomato sauce — this is the Spanish tapas-bar classic done right at home. Albóndigas are equally at home on a tapas spread alongside patatas bravas and croquetas, or served as a satisfying weeknight main with crusty bread or rice to soak up every drop of the sauce.

4 servings · Prep 25 min · Cook 35 min · Total 60 min

Spanish · Dinner · Appetizer

Ingredients

Open in recipe scaler →

Main

  • 0.75 lb ground pork
  • 0.5 lb lean ground beef
  • 3 cloves garlic minced, divided (2 for meatballs, 3 for sauce)
  • 0.25 cup fresh flat-leaf parsley finely chopped, divided
  • 1 large egg
  • 0.33 cup breadcrumbs plain; use gluten-free breadcrumbs if needed
  • 1 tsp smoked paprika pimentón de la Vera preferred
  • 0.5 tsp ground cumin
  • 0.75 tsp fine sea salt
  • 1 pinch freshly ground black pepper
  • 2 tbsp olive oil for frying

Sauce

  • 1 can crushed tomatoes
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 0.5 cup dry white wine such as Albariño or Verdejo
  • 1 tsp smoked paprika
  • 1 pinch saffron threads bloomed in 2 tbsp warm water
  • 1 tbsp olive oil
  • 0.5 tsp fine sea salt
  • 2 tbsp fresh flat-leaf parsley roughly chopped

Equipment

  • Stovetop
  • Mixing Bowl
  • Skillet
  • Pie Dish
  • Toothpick
  • Wooden Spoon
  • Measuring Cups
  • Plates
  • Spatula
  • Knife
  • Pan
  • Tongs
  • Measuring Spoons
  • Cutting Board
  • Mixing Bowl (4 Quarts)

Instructions

  1. In a large #[Mixing Bowl], combine the @[Ground Pork], @[Lean Ground Beef], ~[2 minced garlic cloves], half the @[Italian Flat-Leaf Parsley], @[Egg], @[Breadcrumbs], @[Smoked Paprika], @[Cumin], @[Fine Sea Salt], and @[Black Pepper]. Mix gently with your hands until just combined — do not overwork or the meatballs will be tough. Roll into balls about ~[1½ inches] in diameter (roughly the size of a golf ball). You should get about ~[20–24 meatballs]. Place on a plate and refrigerate for ~[10 minutes] to firm up.
  2. Heat ~[2 tablespoons] of @[Olive Oil] in a large, wide #[Skillet] over ^[medium-high heat]. Working in batches to avoid crowding, add the meatballs and cook, turning occasionally with #[Tongs], until browned on all sides, about ~[5–6 minutes] per batch. They don't need to be cooked through at this stage. Transfer the browned meatballs to a plate and set aside.
  3. Reduce the heat to ^[medium]. Add ~[1 tablespoon] of @[Olive Oil] to the same #[Skillet]. Add the diced @[Yellow Onion] and cook, stirring occasionally, until softened and lightly golden, about ~[5 minutes]. Add the ~[3 minced garlic cloves] and @[Smoked Paprika] and cook for ~[1 minute] until fragrant. Pour in the @[White Wine] and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by half, about ~[2 minutes]. Add the @[Crushed Tomatoes] and the @[Saffron] with its soaking water (if using). Stir to combine and season with @[Fine Sea Salt]. Bring to a gentle simmer.
  4. Nestle the browned meatballs into the @[Crushed Tomatoes] sauce. Reduce the heat to ^[low], cover the #[Skillet], and simmer gently for ~[15–18 minutes], turning the meatballs once halfway through, until they are cooked through and have absorbed the flavors of the sauce. Taste the sauce and adjust @[Fine Sea Salt] as needed.
  5. Scatter the remaining chopped @[Italian Flat-Leaf Parsley] over the top. Serve the albóndigas directly from the #[Skillet] with crusty bread to mop up the sauce, or over white rice. They are equally wonderful served as a tapas dish with toothpicks alongside other Spanish small plates.