These classic Spanish meatballs are tender, flavorful, and cooked in a rich tomato sauce that's perfect for soaking up with crusty bread. Combining ground meat with aromatics and spices, albondigas are a beloved comfort food that works beautifully as a main course or appetizer.
⏱️60 min
📊Medium
👥4 servings
🍽️Main
meatfamilyfestive
Ingredients
500 gground beef
250 gground pork
1 mediumonions, finely diced
3 clovesgarlic cloves, minced
50 gbreadcrumbs
1 largeeggs
15 gfresh parsley, chopped
1 teaspoonground cumin
1 teaspoonsalt
0.5 teaspoonblack pepper
3 tablespoonsolive oil
400 gcanned crushed tomatoes
250 mlbeef broth
1 teaspoonpaprika
Instructions
1PREPARE THE MEATBALL MIXTURE: In a large bowl, combine the ground beef, ground pork, finely diced onion, minced garlic, breadcrumbs, egg, fresh parsley, cumin, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the meat as this will make the meatballs tough and dense. The mixture should hold together when squeezed but still feel light and airy. Let this mixture rest for 5 minutes to allow the breadcrumbs to absorb the egg.
2SHAPE THE MEATBALLS: Using a ice cream scoop or your hands, form the mixture into 16-20 evenly-sized meatballs, each about 1.5 inches in diameter. Roll them between your palms to create smooth, compact spheres, and place them on a plate lined with parchment paper. Even-sized meatballs ensure uniform cooking throughout.
3BROWN THE MEATBALLS: Heat 3 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers and moves easily around the pan. Working in batches to avoid overcrowding, carefully add the meatballs and brown them on all sides for about 8-10 minutes total, turning occasionally until they develop a golden-brown crust. This browning step creates a flavorful exterior and helps seal in the juices. Do not skip this step as it builds essential flavor. Transfer the browned meatballs to a plate.
4BUILD THE SAUCE BASE: In the same pot with the remaining oil and browned bits (fond), add a diced onion and cook for 2-3 minutes until softened and fragrant, stirring occasionally. Add minced garlic and paprika, stirring constantly for 30 seconds until the spices are toasted and fragrant. This aromatic base creates depth and richness in the final sauce.
5SIMMER THE ALBONDIGAS: Pour in the crushed tomatoes and beef broth, stirring well to combine with the aromatics and scrape up any browned bits from the bottom of the pot with a wooden spoon. Return the meatballs to the sauce, nestling them among the liquid, and bring to a gentle simmer over medium heat. Reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally and gently, until the meatballs are cooked through (a thermometer inserted in the center should read 160°F/71°C) and the sauce has thickened slightly and coats the back of a spoon.
6SEASON AND FINISH: Taste the sauce and adjust seasoning with additional salt, pepper, and paprika as needed. The sauce should be rich, slightly tangy from the tomatoes, and well-balanced. Stir in fresh chopped parsley just before serving for brightness. Serve the albondigas hot with their sauce, accompanied by crusty bread, rice, or mashed potatoes to soak up the delicious sauce.