Spanish meatballs, albondigas, or tapas are the best meatballs in tomato sauce I’ve ever had; they are Spanish food at its best.
Spanish albondigas recipe
Easy to make, these incredibly comforting and aromatic Spanish meatballs or albondigas in tomato sauce are perfect for tapas or as a main course with rice or noodles.
I've made this dish dozens of times over the years, as my husband and daughter are big fans who always request spaghetti or rice with meatballs and tomato sauce. Then, I either make these albondigas recipe or my grandma's Pork Meatballs in Tomato Sauce.
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What are tapas?
Albondigas, or Spanish meatballs in tomato sauce, are often served as tapas in Spain. Tapas are small portions of food typical in Spanish cuisine, usually served with drinks and sometimes free of charge. They shouldn’t be considered appetizers; if you start with tapas, you typically end your meal with them. In Spain, you can 'tapear,' meaning you go from bar to bar, enjoying a drink and a type of tapa at each stop.
Types of tapas
A tapa is not a particular kind of food; it can be almost anything (even paella) as long as the portion is small.
Some of the best-known tapas are the Spanish tortilla - omelet with potatoes. And, of course, the most simple tapas: ham, cheese, olives, or chorizo on thinly sliced bread.
You could also have potatoes in a spicy sauce - patatas bravas, potatoes with aioli, or “wrinkled” potatoes. Mushroom tapas, ham croquettes, pickles on toothpicks, salted cod, fried calamari, dough pockets stuffed with meat or vegetables, and prawns are also options.
You could also have cheese with anchovies on top (definitely something for me), octopus, fried green peppers, deviled eggs, and so on.
Recipe ingredients
Meatball ingredients
Ground meat: I use a mixture of ground beef and pork. You can use only one type or another, but I like to mix them; pork is a bit fattier and makes these delicious Spanish meatballs heartier.
Spices: Three sorts of Spanish paprika: sweet, hot, and smoky paprika. The smoked paprika I use is sweet; if using hot, don't overdo it; these meatballs are not supposed to be hot.
Other ingredients: Egg, bread crumbs, and olive oil are used to fry the balls.
Sauce ingredients
Vegetables: Two cans of chopped tomatoes, one onion, and three cloves of garlic. You could use the same amount of fresh tomatoes, but only if those you have are exceptionally good quality: ripe, sweet, and juicy. Otherwise, canned ones are much better.
Spices: fennel seeds, oregano, bay leaves, cayenne pepper, parsley, salt, and pepper.
See the recipe card for full information on ingredients and quantities.
How to cook Spanish meatballs?
Make the meatballs:
- Step #1: Mix all the ingredients in a bowl.
- Step #2: Roll small meatballs (walnut size). Wet your hands occasionally to make it easier to form the balls and prevent them from sticking.
- Step #3: Fry the meatballs until browned on all sides, turning them often with a plastic spatula or flat wooden spoon. Avoid overcrowding the pan; it's better to fry in two batches. If the pan is crowded, the balls won't brown properly. Transfer meatballs to a bowl.
They won't be fully cooked at this stage, as you'll finish cooking them in the sauce later.
Make the sauce:
- Step #4: Add some oil to the same pan and cook the onion until translucent. Add the garlic and stir it shortly.
- Step #5: Add the remaining ingredients. You might add 1 teaspoon of sugar to counterbalance the acidity of the tomatoes.
- Step #6: Simmer on medium-low heat for about 20 minutes. The sauce should be slightly thickened.
- Step #7: Add the meatballs and cook them in the sauce for about 5 minutes or until cooked through. Adjust the taste with salt and pepper.
Make ahead, store, and freeze
The albondigas tapas keep well in the fridge for about 2-3 days, allowing you to make them ahead of time and reheat before serving.
Store leftovers in an airtight container for 2-3 days or less if you made the Spanish meatballs in advance.
You can also freeze the Spanish meatballs in airtight containers, where they'll be fine for at least 2-3 months. Defrost them overnight in the refrigerator and reheat thoroughly.
How to serve Spanish albondigas?
You can serve them as tapa meatballs in a small dish with some crusty fresh bread on the side. In this case, the recipe would serve 8 to 10 people.
You can also have them as a main dish over rice or noodles. Mashed potatoes would be great as well. The albondigas with sauce would be enough for four people.
What to serve at a tapas dinner?
You can create your own tapas table by adding a few dishes and serving them with these flavorful balls. Remember that anything served in small portions can qualify as a tapa.
Try the Calamari in Tomato Sauce; it is one of the best seafood dishes I've ever had, much better than anything similar that I've ever had in a restaurant. Then, add some Potatoes in Tomato Sauce, a traditional Spanish frittata with potatoes, or something a bit different like a Pea and Leek Frittata or a delicious Pumpkin Frittata in fall.
If you want to add more meat, try some skewers, like these Pork Kebabs with Vegetables or these Turkey Skewers.
Serve other Spanish recipes in small portions, for instance, Chicken and Chorizo Stew, Spanish Pork Stew, or Chorizo Chicken Paella.
Don't forget to place a small bowl of olives on the table, some roasted almonds, and some crusty bread. A good bottle of white or red wine is almost mandatory.
Spanish Meatballs – Albondigas Recipe
Equipment
- Large Dutch oven or saute pan
Ingredients
Meatballs:
- 1 lb ground meat a mixture of beef and pork, Note 1
- 2 garlic cloves
- 1 egg
- 2 ½ tablespoons dried breadcrumbs
- 2 tablespoons chopped parsley
- ¾ teaspoon sweet paprika
- ¼ teaspoon smoked paprika
- ¼ teaspoon hot paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Tomato sauce:
- 1 medium onion
- 2 tablespoons olive oil
- 3 garlic cloves
- 2 cans chopped tomatoes each weighing 400 g/ 14 oz
- ½ teaspoon fennel seeds Note 2
- 1 teaspoon dried oregano
- 2 bay leaves
- ¼ teaspoon cayenne pepper
- 2 tablespoons chopped parsley
- salt and pepper
Instructions
Meatballs:
- Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.1 lb ground meat/ 450 g + 2 garlic cloves + 1 egg + 2 ½ tablespoons dried breadcrumbs + 2 tablespoons chopped parsley + ¾ teaspoon sweet paprika + ¼ teaspoon smoked paprika + ¼ teaspoon hot paprika + 1 teaspoon salt + ¼ teaspoon black pepper
- Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Remove the meatballs from the pan and set them aside.1 tablespoon olive oil
Tomato sauce:
- Saute: Chop the onion very finely. Heat the olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.1 medium onion + 2 tablespoons olive oil + 3 garlic cloves
- Simmer: Add the tomatoes, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.2 cans chopped tomatoes + ½ teaspoon fennel seeds + 1 teaspoon dried oregano + 2 bay leaves + ¼ teaspoon cayenne pepper + 2 tablespoons chopped parsley + salt and pepper
- Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
Notes
- The recipe serves 4 as a main dish and 8-10 as tapas. The nutrition is calculated for 4 servings.
- Fennel seeds: I strongly recommend using them; they add incredible flavor.
Alex says
Wow those were delicious! We had them with Couscous and some fried zucchini on the side. Something to repeat!
Adina says
I am so happy to hear it, Alex. Thank you for taking the time to comment.
Alice says
Can I make these in a crockpot?
Adina says
Hi Alice. I think it should work fine, but I never tried.