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Albóndigas en Salsa (Spanish Meatballs)

Name: Albóndigas en Salsa (Spanish Meatballs)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 250 g minced pork; 250 g minced beef; 2 garlic cloves (minced, for meatballs); 1 egg; 40 g breadcrumbs; 3 tbsp parsley (chopped); 3 tbsp plain flour (for dusting); 4 tbsp olive oil; 1 large onion (finely diced); 400 g tinned tomatoes; 100 ml dry sherry (fino); 1 generous pinch saffron threads (soaked in 2 tbsp hot water); 200 ml chicken stock; 1 bay leaf; 2 garlic cloves (minced, for sauce)

Tender pork and beef meatballs simmered in a rich saffron-scented tomato sauce — a classic Spanish tapa.

Prep

25 min

Cook

35 min

Servings

Difficulty

Medium

★★★★★

4.7(1,890 ratings)

#meatballs#tapa#spanish#pork#beef

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About This Recipe

Albóndigas — the word comes from the Arabic al-bunduq, meaning 'hazelnut' — arrived in Spain with Moorish culture and never left. They are found in every tapas bar across the country, gently simmering in their sauce in a clay cazuela. Unlike Italian-American meatballs, albóndigas are small — about golf-ball size — so they can be easily eaten with a piece of bread or toothpick as a tapa. The sauce distinguishes them: a garlicky tomato base perfumed with saffron and sherry wine, giving it a distinctly Spanish character.

Ingredients

Serves 4

250 gminced pork
250 gminced beef
2garlic cloves(minced, for meatballs)
1egg
40 gbreadcrumbs
3 tbspparsley(chopped)
3 tbspplain flour(for dusting)
4 tbspolive oil
1 largeonion(finely diced)
400 gtinned tomatoes
100 mldry sherry (fino)
1 generous pinchsaffron threads(soaked in 2 tbsp hot water)
200 mlchicken stock
1bay leaf
2garlic cloves(minced, for sauce)

Instructions

1
Form meatballs
Mix pork, beef, 2 garlic cloves, egg, breadcrumbs, parsley and seasoning. Roll into 24 small balls. Dust lightly with flour. Brown in batches in olive oil over medium-high heat, 3–4 minutes, turning. Remove and set aside.
2
Make sauce
In the same pan, fry onion and remaining garlic over medium heat until golden. Add sherry and let it bubble 1 minute. Add tomatoes, saffron water, stock and bay leaf. Simmer sauce 10 minutes.
3
Braise meatballs
Return meatballs to the pan. Cover and cook on low heat 20 minutes until meatballs are cooked through and sauce has thickened.
Don't skip the sherry — it adds an unmistakably Spanish character to the sauce.
4
Serve
Taste and season. Scatter parsley over the top. Serve with crusty bread.

Pro Tips

→
Don't skip the sherry — it adds an unmistakably Spanish character to the sauce
→
Saffron is traditional; don't substitute with turmeric
→
Small meatballs (golf ball size) are traditional for tapas
→
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•
Replace tomato sauce with a white almond and saffron sauce (salsa de almendras) for a Moorish-influenced version.
•
Mix in 100g of diced fresh chorizo for smokier Chorizo Albóndigas.
•
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
•
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 4 days in sauce. Flavour improves overnight. Freeze up to 3 months.

History & Origin

Albóndigas were introduced to Spain during the Moorish period (8th–15th centuries). The word itself is Arabic. They became a fixture of Spanish tapas culture and remain one of the country's most beloved bar snacks.

Frequently Asked Questions

Can I use lamb?

Yes — all-lamb albóndigas with cumin and coriander reflect the Moorish origin of the dish beautifully.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.

What can I substitute if I don't have all the ingredients?

Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.

How do I know it's authentic?

Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.

Nutrition Facts

Per serving · 4 servings total

Calories420kcal

Protein30g

Carbohydrates18g

Fat24g

Fiber2g

Protein30g

Carbs18g

Fat24g

Time Summary

Prep time25 min

Cook time35 min

Total time60 min

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About This Recipe

Ingredients

Serves 4

250 gminced pork

250 gminced beef

2garlic cloves(minced, for meatballs)

1egg

40 gbreadcrumbs

3 tbspparsley(chopped)

3 tbspplain flour(for dusting)

4 tbspolive oil

1 largeonion(finely diced)

400 gtinned tomatoes

100 mldry sherry (fino)

1 generous pinchsaffron threads(soaked in 2 tbsp hot water)

200 mlchicken stock

1bay leaf

2garlic cloves(minced, for sauce)

Instructions

Form meatballs

Mix pork, beef, 2 garlic cloves, egg, breadcrumbs, parsley and seasoning. Roll into 24 small balls. Dust lightly with flour. Brown in batches in olive oil over medium-high heat, 3–4 minutes, turning. Remove and set aside.

Make sauce

In the same pan, fry onion and remaining garlic over medium heat until golden. Add sherry and let it bubble 1 minute. Add tomatoes, saffron water, stock and bay leaf. Simmer sauce 10 minutes.

Braise meatballs

Return meatballs to the pan. Cover and cook on low heat 20 minutes until meatballs are cooked through and sauce has thickened.

Don't skip the sherry — it adds an unmistakably Spanish character to the sauce.

Serve

Taste and season. Scatter parsley over the top. Serve with crusty bread.

Pro Tips

→

Don't skip the sherry — it adds an unmistakably Spanish character to the sauce

→

Saffron is traditional; don't substitute with turmeric

→

Small meatballs (golf ball size) are traditional for tapas

→

Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.

Variations

•

Replace tomato sauce with a white almond and saffron sauce (salsa de almendras) for a Moorish-influenced version.

•

Mix in 100g of diced fresh chorizo for smokier Chorizo Albóndigas.

•

Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

•

Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Frequently Asked Questions

Can I use lamb?

Yes — all-lamb albóndigas with cumin and coriander reflect the Moorish origin of the dish beautifully.

Can I make this ahead of time?

Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.