Albondigas (Spanish Meatballs in Red Sauce)


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  • Yield: 6 1x



For The Meatballs:

  • 1 Tbsp olive oil, divided
  • ½ onion, minced
  • 1 cloves garlic, crushed
  • 1/2 c bread crumb
  • 1/3 lb ground pork
  • 1/3 lb ground beef
  • 1 egg
  • 1 Tbsp grated Manchego or Parmesan cheese
  • 1 Tbsp parsley
  • 1/2 tsp salt
  • ¼ tsp ground black pepper

For The Sauce:

  • 1 tsp olive oil (if needed)
  • 1/2 onion, minced
  • 1 c crushed tomatoes
  • ¼ c red wine
  • ¼ c beef stock
  • ½ tsp paprika
  • ½ tsp salt


For The Meatballs:

  1. In a small sauté pan, heat ½ Tbsp oil over medium heat. Add the onion and garlic. Sauté until softened, 3-5 minutes. Set aside to cool.
  2. In a medium bowl, combine the ground pork, ground beef, egg, grated cheese, parsley, salt, and pepper. Add the cooled onion mixture and soaked bread. Using a large fork or your hands, mix the ingredients until evenly combined.
  3. Heat the remaining oil in a large sauté pan over medium high heat. Roll the meat mixture into 1 inch balls and add them to the hot pan, being careful not to overcrowd them. Brown the meatballs on all sides, 5-7 minutes. Then, transfer them to a paper-towel lined plate. (Don’t worry if the meatballs aren’t cooked through, they will continue cooking in the sauce.) Continue cooking the meatballs in batches until all your meat mixture has been used.

For The Sauce:

  1. Once all your meatballs have been browned, add a little oil to the sauté pan, if needed. Heat the oil over medium high heat and add the minced onion for the sauce. Sauté the onion until softened, 3-5 minutes.
  2. Add the crushed tomatoes, beef stock, wine, paprika, and salt. Mix well and bring the sauce to a simmer. Add the meatballs and reduce the heat to medium low. Simmer the meatballs and sauce for 20 minutes, until the meatballs are cooked and the sauce is thick.
  3. Serve the meatballs with crusty bread


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