Albondigas con Salsa

Name: Albondigas con Salsa
Total time: 50 min
Ingredients: 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; 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

# 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

Time

50 min

Difficulty

Advanced

Preparation

1
Prepare the meatballs: Mix ground meat with egg, breadcrumbs, garlic, parsley, paprika, salt, pepper, and cumin. Shape into small balls.
2
Fry: Brown the meatballs in olive oil on all sides, then remove them from the pan.
3
Make the sauce: Sauté the onion and garlic in the leftover fat until translucent. Add the tomato paste and briefly roast.
4
Deglaze and cook: Deglaze with white wine (optional) and let it reduce slightly. Add passata, sugar, salt, pepper, paprika, and bay leaf.
5
Simmer: Let the sauce cook gently for about 10 minutes.
6
Combine and finish: Return the meatballs to the pan and simmer gently for another 10–15 minutes.
7
Serve: Serve hot with fresh bread, roasted almonds, or simply enjoy them on their own!

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