Albóndigas (Spanish Meatballs) Recipe
Introduction
Albóndigas are traditional Spanish meatballs simmered in a rich tomato sauce with aromatic herbs and saffron. This delicious dish makes a perfect tapa or a comforting main course that’s full of flavor and easy to prepare at home.
Ingredients
- 3 slices white bread (about 2 ounces), crusts removed
- 1/2 cup milk
- 1 1/2 pounds ground beef (85% to 90% lean preferred)
- 1 yellow onion, grated
- 2 garlic cloves, minced
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt
- Freshly ground black pepper
- All purpose flour, for coating
- 1/4 cup extra virgin olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 cup canned crushed tomatoes (or grated fresh tomatoes)
- 1/2 teaspoon salt
- 1/4 cup fresh parsley
- 1 tablespoon roasted unsalted almonds (about 10 to 12)
- 1 pinch saffron (12 to 15 threads)
- 1/2 cup white wine
- 1 cup chicken stock
Instructions
- Step 1: Tear the bread into small pieces and place in a large mixing bowl. Pour the milk over the bread and let it soak for 5 minutes. Stir to form a paste.
- Step 2: Add ground beef, grated onion and its juice, minced garlic, egg, chopped parsley, kosher salt, and a generous amount of black pepper to the bread mixture. Gently mix by hand until combined; the mixture will be soft.
- Step 3: Use a 1-ounce cookie scoop or 2 tablespoons to portion the meat mixture. Roll each portion into a golf ball-sized meatball and place on a baking sheet. Repeat with remaining mixture to make about 28 meatballs.
- Step 4: Sprinkle all purpose flour over the meatballs and roll them gently to coat each evenly. This prevents sticking and helps them hold together while frying.
- Step 5: Heat olive oil in a large skillet over medium-high heat. Using half the meatballs, cook, turning occasionally, until browned on all sides, about 10 minutes. Drain on paper towels. Repeat with remaining meatballs.
- Step 6: Carefully drain all but 2 tablespoons of fat from the skillet, keeping any browned bits but removing larger burnt pieces. Return pan to medium-high heat.
- Step 7: Add chopped onion and sauté until softened and starting to caramelize, about 5 minutes. Add minced garlic and cook until just softened, about 1 minute. Stir in crushed tomatoes and salt, cooking until the tomato reduces and pan is nearly dry, about 5 minutes.
- Step 8: Meanwhile, prepare the picada by pulsing fresh parsley, roasted almonds, and saffron threads in a food processor until finely chopped but not paste-like.
- Step 9: Pour white wine and chicken stock into the tomato mixture, stirring to combine. Nestle the browned meatballs in a single layer in the sauce. Sprinkle the picada over the meatballs and gently swirl to incorporate. Reduce heat to medium and simmer for 5 to 10 minutes as the sauce thickens.
- Step 10: Serve the albóndigas as a tapa with crusty bread to soak up the sauce or over steamed rice for a heartier meal.
Tips & Variations
- For a milder flavor, use sweet paprika instead of saffron in the picada.
- If you prefer a leaner dish, substitute half the ground beef with ground turkey or chicken.
- Adding a pinch of smoked paprika to the tomato sauce offers a smoky depth.
- Serve with toasted bread or over creamy mashed potatoes for a comforting variation.
Storage
Store leftover albóndigas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of water to loosen the sauce if needed. You can freeze the meatballs and sauce separately for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make albóndigas without saffron?
Yes, saffron adds a unique flavor and color, but you can omit it or substitute with a pinch of turmeric or smoked paprika for a different yet tasty result.
What can I serve with Spanish meatballs?
Albóndigas are versatile—they go well with crusty bread, steamed rice, mashed potatoes, or even pasta to soak up the delicious sauce.
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Albóndigas (Spanish Meatballs) Recipe
- Total Time: 1 hour
- Yield: 28 meatballs, serves 6 to 8 1x
Description
Albóndigas are traditional Spanish meatballs made with ground beef soaked in milk and bread for tenderness, flavored with onion, garlic, parsley, and spices. They are lightly fried and then simmered in a rich tomato and saffron sauce enhanced by a picada of almonds and fresh parsley, creating a savory and aromatic dish perfect as a tapa or a main served with rice.
Ingredients
Scale
Meatballs
- 3 slices white bread (about 2 ounces), crusts removed
- 1/2 cup milk
- 1 1/2 pounds ground beef (85% to 90% lean preferred)
- 1 yellow onion, grated
- 2 garlic cloves, minced
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- All purpose flour, for coating
- 1/4 cup extra virgin olive oil
Sauce
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 cup canned crushed tomatoes (or grated fresh tomatoes)
- 1/2 teaspoon salt
- 1/4 cup fresh parsley
- 1 tablespoon roasted unsalted almonds (about 10 to 12)
- 1 pinch saffron (12 to 15 threads)
- 1/2 cup white wine
- 1 cup chicken stock
Instructions
- Soak the bread: Tear the bread into small pieces into a large mixing bowl, then pour the milk over the bread and let it soak for 5 minutes. Stir the mixture to form a paste that will add moisture and tenderness to the meatballs.
- Make the meatball mixture: Add the ground beef, grated onion and its juice, minced garlic, egg, chopped parsley, kosher salt, and freshly ground black pepper to the bread mixture. Gently mix by hand until all ingredients are well combined but still soft.
- Roll the meatballs: Using a 1-ounce cookie scoop or 2 tablespoons, portion out the meat mixture and roll each portion into a round ball about the size of a golf ball. Place the formed meatballs on a baking sheet. This recipe yields about 28 meatballs.
- Coat the meatballs: Sprinkle all purpose flour over the meatballs and roll them to evenly coat. The flour prevents sticking and keeps the meatballs intact while frying.
- Fry the meatballs: Heat the olive oil in a large skillet over medium-high heat. When hot, add half the meatballs and cook, turning occasionally, until evenly browned on all sides, about 10 minutes. Drain the cooked meatballs on a paper towel-lined plate. Repeat with the remaining meatballs.
- Drain excess fat: Carefully pour out all but 2 tablespoons of the fat from the skillet, retaining the flavorful browned bits adhered to the pan. Remove any large burnt pieces to avoid bitterness. Return the skillet to medium-high heat.
- Prepare the sofrito: Add the finely chopped onion to the skillet and sauté until softened and beginning to caramelize, about 5 minutes. Add the minced garlic and continue to sauté for 1 minute until just softened. Add the crushed tomatoes and salt, and cook until the tomato mixture reduces and the pan is nearly dry, approximately 5 minutes.
- Make the picada: While the tomato reduces, place the fresh parsley, roasted almonds, and saffron threads in a food processor and pulse until finely chopped but not a paste. This aromatic blend enhances the sauce’s flavor and texture.
- Finish the sauce: Pour the white wine and chicken stock into the sofrito and stir to combine. Nestle the fried meatballs into the sauce in a single layer. Sprinkle the picada evenly over the meatballs, gently swirling the pan to mix slightly. Reduce heat to medium and let the meatballs simmer as the sauce thickens for 5 to 10 minutes.
- Serve: Serve the albóndigas as a tapa alongside crusty bread to soak up the sauce or over steamed rice for a filling meal.
Notes
- Use good quality ground beef with about 85% to 90% lean meat for optimal texture and flavor.
- Soaking the bread in milk ensures the meatballs stay moist and tender.
- Coating meatballs lightly with flour keeps them intact while frying and helps achieve a golden crust.
- The picada adds a traditional Spanish depth to the sauce with its blend of saffron, parsley, and almonds.
- Carefully monitor the sauce as it reduces to avoid burning the tomatoes or garlic.
- Albóndigas can be made ahead; warm them gently in the sauce before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Spanish
Keywords: Albóndigas, Spanish meatballs, traditional Spanish recipes, tomato sauce meatballs, saffron, picada, tapas
