Albondigas con Salsa
Spanish Meatballs in Rich Tomato Sauce
Discover the authentic recipe for Albóndigas con Salsa – juicy Spanish meatballs simmered in a flavorful tomato sauce, perfect as tapas, a main course, or for sharing with friends.
Sometimes, all it takes is a few simple ingredients and a lot of love to create something truly delicious – like Albóndigas con Salsa!
I absolutely love this dish: tender, juicy meatballs swimming in a rich, aromatic tomato sauce – perfect for dipping, scooping, and savoring. Whether served as tapas or a hearty meal, Albóndigas are always a hit!
But what exactly are Albóndigas?
The word comes from the Arabic al-bunduq (“the little ball”) and was introduced to Spain during the Moorish period.
Albóndigas are traditional Spanish meatballs, often served in a savory tomato or almond sauce. In Spain and Latin America, they’re a beloved staple – found in rustic taverns and family celebrations alike.
The sauce (“salsa”) is just as important as the meatballs: a good albóndigas sauce is rich, flavorful, and wraps the meatballs in a warm, sunny embrace.
Traditionally, Albóndigas are served with bread or a glass of white wine – the perfect way to bring a taste of Spain to your table!
Preparation time: 50 minutes
INGREDIENTS
For the meatballs:
- 400 g mixed ground meat (beef and pork)
- 1 egg
- 2 tbsp breadcrumbs (glutenfree)
- 2 cloves garlic, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp sweet paprika
- ½ tsp ground cumin (optional)
- salt and pepper
- 2–3 tbsp olive oil for frying
For the tomato sauce:
- 1 onion, finely diced
- 2 cloves garlic, finely chopped
- 400 ml passata (pureed tomatoes)
- 1 tbsp tomato paste
- 100 ml dry white wine (optional)
- 1 tsp sugar
- salt and pepper
- 1 bay leaf
- 1 tsp sweet paprika
- olive oil
PREPARATION
- Prepare the meatballs: Mix ground meat with egg, breadcrumbs, garlic, parsley, paprika, salt, pepper, and cumin. Shape into small balls.
- Fry: Brown the meatballs in olive oil on all sides, then remove them from the pan.
- Make the sauce: Sauté the onion and garlic in the leftover fat until translucent. Add the tomato paste and briefly roast.
- Deglaze and cook: Deglaze with white wine (optional) and let it reduce slightly. Add passata, sugar, salt, pepper, paprika, and bay leaf.
- Simmer: Let the sauce cook gently for about 10 minutes.
- Combine and finish: Return the meatballs to the pan and simmer gently for another 10–15 minutes.
- Serve: Serve hot with fresh bread, roasted almonds, or simply enjoy them on their own!