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.
Ingredients: 15 + oil, salt & pepper | Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 4 | Difficulty: Easy
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. When they do, I either make this albondigas recipe or my grandma's Pork Meatballs in Tomato Sauce.
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Rob: Just made these tonight to go with patatas bravas after coming back from a holiday to Spain a few weeks ago. Wow these were superb, best meatballs I've ever made. I genuinely thought I was back in Spain. Anyone thinking of trying this recipe I urge you to give it a go, you will not be disappointed.
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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. Check out the Mushroom tapas, too.
Recipe ingredients
Meatball ingredients
Ground meat: I use a mix of ground beef and pork - the pork adds richness and makes these Spanish meatballs extra hearty. Check out this Pork Meatball Soup, too, another hearty and delicious meatball recipe.
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 brown 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 make Spanish meatballs?
Step #1: Mix all meatball ingredients in a bowl.
Step #2: Roll small, walnut-sized meatballs, wetting your hands occasionally to keep them from sticking.
Step #3: Brown the meatballs in batches, turning often with a spatula. Avoid overcrowding the pan, as they won't brown properly. Transfer to a bowl.
Step #4: Cook the onion in the same pan until translucent. Add the garlic and stir it shortly.
The meatballs won't be fully cooked at this stage, as you'll finish cooking them in the sauce later.
Step #5: Add the remaining ingredients and simmer on medium-low heat for about 20 minutes. The sauce should be slightly thickened.
Step #6: Add the meatballs and cook them in the sauce for about 5 minutes or until cooked through. Adjust the taste.
Tip: Add 1 teaspoon of sugar if needed to balance the tomato's acidity.
Make ahead, store, and freeze
The Spanish meatballs 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 meatballs?
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. Try them with this amazing Sun-Dried Tomato Bread.
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 + 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.
Jessica says
I decided to make these for Christmas eve and it turned out so delicious! I will say that I have found a new love for Spanish meatballs over Italian and Swedish. I'll definitely make this recipe again.
Chris says
These meatballs and sauce are amazing. We’re a massive hit when we did Tapas for Xmas day
Adina says
I am so happy to hear it, Chris. Thank you for the feedback and rating.
Rob says
Just made these tonight to go with patatas bravas after coming back from a holiday to Spain a few weeks ago. Wow these were superb, best meatballs I’ve ever made. I genuinely thought I was back in Spain. Anyone thinking of trying this recipe I urge you to give it a go, you will not be disappointed.
Adina says
So happy to hear it!
Robyn says
This recipe is delicious, I didn’t have fennel seeds, but loved all the flavours.
Will def make again Thanks
Adina says
Thank you for the feedback, Robyn.
andrew says
Really easy to cook and and taste really nice
Adina says
Thank you for the feedback, Andrew.
Barbara says
Made this recipe as written except added 1/4 cup parmesan to the meatballs. This recipe turned out fantastic and was a HUGE hit with everyone! The meatballs were served with a Spanish wine from the Douro River Valley and we were in Spain without the threat of COVID! We are finding ways to travel and your recipe took us there!
Adina says
Hi Barbara.Thank you for the feedback. Parmesan sounds great. 🙂
Ana says
I cooked these for a tapas dinner party and they were such a hit!! I even made a batch of vegetarian meatballs and used the sauce from this recipe because the sauce is absolutely amazing. I'm trying to think what other recipes I can use this sauce for! I did add half a teaspoon of chilli powder because I wanted it to be really spicy. This meal has definitely become my signature dish, it's unbelievable!
Adina says
Wow, your comment made my day! So happy to read it! 🙂 🙂
Moira says
Made these today. SO GOOD.
No parsley and no fennel. Excellent nevertheless. A keeper.
Adina says
Thank you for the feedback, Moira, so happy to read this. 🙂
Stephen Jones says
Great recipe - thank you for sharing.
Cooked them for a tapas evening and everyone enjoyed them stating they liked the mild 'kick' they had making them less bland than many meatballs actually eaten in Spain.
Adina says
So happy to hear it, Stephen. Thank you.
Mr E says
Had a outdoor tapas night with some foodie neighbours and was very nervous as it was the first time cooking for them. They went down very well. Thanks you for the recipe and great instructions. Will definitely make them again
Adina says
I am glad to hear it, Mr.E. Thank you for the feedback.
Valerie says
Hi, looking forward to making these for a Spanish dinner tomorrow! One question - “chopped” tomatoes = canned diced tomatoes? Or crushed tomatoes which are smoother? I’ve never used diced in a tomato sauce before so I’m not sure which way to go here. Thank you!
Adina says
Hi Valerie. The tomatoes I used are chopped pretty small, but you can see in the pictures that they are still a little chunky. However, if you prefer a smoother sauce, you can use the crushed tomatoes, the taste will not change, just the texture a little bit. Happy cooking! 🙂
Barbara says
I have tried different recipes for albondigas and felt they were bland. This recipe is perfectly spiced. I made it last night as part of a tapas party. The meatballs were a huge success. Thank you for the recipe!
Adina says
So happy to hear you liked them, Barbara. Thank you for letting me know. 🙂
Roland says
Wonderful!
Kathy @ Beyond the Chicken Coop says
Hi Adina! So glad you made this dish again so you could share it with us! It looks fabulous. It's so frustrating to lose pictures. One time I deleted my camera card before I downloaded the pictures! I hope that never happens again! 🙂
angiesrecipes says
Meatballs are my husband's top favourite! He will love these for sure.