Spanish Meatballs (Albóndigas con Tomate) is a hearty and flavorful dish from Spain, perfect for those who appreciate the rich tastes of traditional Spanish cooking. These tender, juicy meatballs are typically made from a blend of ground meats, often pork and beef, seasoned with garlic, parsley, and other spices. They are then simmered in a savory tomato sauce infused with a hint of Spanish paprika, providing a slightly smoky flavor.
This dish celebrates simple ingredients coming together to create a feast of flavors, perfect for any family dinner or social gathering.
AuthorJulia ForesekCategoryAppetizers & Starters, SpanishDifficultyBeginnerMake the Meatballs:
In a bowl, soak the breadcrumbs in milk until absorbed. Mix in the ground meat, egg, minced garlic, paprika, cumin, salt, and pepper. Combine well.
Form the mixture into small, round meatballs.
Brown the Meatballs:
Heat olive oil in a skillet and brown the meatballs on all sides. Set aside on a plate.
Prepare the Tomato Sauce:
In the same skillet, add a bit more olive oil if needed, and sauté the onion until translucent. Add the minced garlic and cook for another minute.
Stir in the crushed tomatoes, sugar, smoked paprika, and bay leaf. Season with salt and pepper.
Simmer the Meatballs in Sauce:
Add the meatballs back to the skillet with the sauce. Cover and simmer over low heat for about 30 minutes, stirring occasionally.
Serve:
Check seasoning and remove the bay leaf before serving. Garnish with fresh parsley if desired.
Ingredients
Directions
Make the Meatballs:
In a bowl, soak the breadcrumbs in milk until absorbed. Mix in the ground meat, egg, minced garlic, paprika, cumin, salt, and pepper. Combine well.
Form the mixture into small, round meatballs.
Brown the Meatballs:
Heat olive oil in a skillet and brown the meatballs on all sides. Set aside on a plate.
Prepare the Tomato Sauce:
In the same skillet, add a bit more olive oil if needed, and sauté the onion until translucent. Add the minced garlic and cook for another minute.
Stir in the crushed tomatoes, sugar, smoked paprika, and bay leaf. Season with salt and pepper.
Simmer the Meatballs in Sauce:
Add the meatballs back to the skillet with the sauce. Cover and simmer over low heat for about 30 minutes, stirring occasionally.
Serve:
Check seasoning and remove the bay leaf before serving. Garnish with fresh parsley if desired.
Notes
Perfect Wine Pairing:
- Tempranillo: A Spanish Tempranillo from regions like Rioja or Ribera del Duero, with its balanced acidity and fruity notes, pairs wonderfully with the savory meatballs and rich tomato sauce.
