Albondigas are small Spanish meatballs in tomato sauce often served with tapas. They are easy to make and a fantastic appetizer!
These spicy Spanish meatballs are delicious as a snack during a drink or together with other tapas dishes. One thing I love about this recipe is that they are just as good when they are cold.
They also go very well at dinner with, for example, some rice and a salad! And because you can make them ahead, it is the perfect dish for a busy day or to take with you to a party.
Ingredients
Minced meat - As with Swedish meatballs, it is best to use a mixture of beef and pork minced meat for this recipe. This, like the breadcrumbs, will keep your albondigas from getting too dry.
Chicken or turkey will also work.
Tomatoes - I usually use crushed tomatoes when I make albondigas. You can also replace this with diced canned or fresh tomatoes.
I do recommend peeling the tomatoes in that case, so you don't have hard pieces in the sauce.
Equipment
- A mixing bowl to mix the minced meat.
- Large skillet or frying pan to fry the meatballs and cook the sauce.
Storage
You can store these Spanish meatballs in the refrigerator for about 2-3 days.
Freezing them is also possible, of course. If you put them on a plate in the freezer first and only put them in a freezer bag when they are completely frozen, you can easily take out a portion to serve.
Let them thaw in the refrigerator before use, and then reheat them in a saucepan or in the microwave.
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Albóndigas
Ingredients
- 1 lb minced meat
- 2 cups crushed tomatoes
- 1 teaspoon cumin
- 2 teaspoons paprika powder
- ½ teaspoon chili pepper
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 onions
- 3 cloves of garlic
- 1 tablespoon sugar
- 1 egg
- ½ cup breadcrumbs
Instructions
- Chop the onion and garlic finely.
- Put the minced meat, egg, breadcrumbs, paprika, cumin, chili pepper, and some salt and pepper in a mixing bowl and knead quickly.
- Roll it into small meatballs about 4 cm in size.
- Heat the oil in a frying pan and fry the meatballs until cooked. Depending on how big your meatballs are, this takes about 8 minutes.
- Remove them from the pan and set them aside.
- Add the onion and garlic to the pan and sauté until soft and translucent.
- Add the strained tomatoes and sugar, and let the sauce simmer gently for a few minutes.
- Season the tomato sauce with some salt and pepper and add the meatballs.