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Home Albóndigas: Spanish minced meatballs in tomato sauce

Albóndigas: Spanish minced meatballs in tomato sauce

Tapas Spanish Minced meat Stew Sharing Comfort food

Albóndigas are the tapas that make everyone at the table happy. Small, spiced minced meatballs slowly cooked in a deep tomato sauce with garlic, paprika and a splash of white wine. It's not a complicated dish, but it does require patience and a good pan. Use an enameled braiser, so the heat is distributed evenly and the sauce can reduce slowly without sticking. Put a small bowl on the table with fresh bread and enjoy together.

x_ckl_recipe_markerAlbóndigas: Spanish minced meatballs in tomato sauce Juicy minced meatballs in a rich tomato sauce, just like in the best Spanish bodegas. This recipe is simple, flavorful and perfect for sharing. How to make albóndigas: Spanish minced meatballs in tomato sauce? Tapas / Appetizer Spanish 4 servings 20 min 45 min

Mix the minced meat in a bowl with the crushed garlic (2 cloves), egg, breadcrumbs, parsley, cumin, salt and pepper. Knead well until you have a cohesive mixture.
Shape the mixture into small walnut-sized balls. You should get about 20 meatballs. Place them on a plate and set aside.
Heat a splash of olive oil in the braising pan over medium heat. Brown the meatballs all over for 3 to 4 minutes. Then remove them from the pan and place on a plate.
In the same pan, sauté the chopped onion over medium heat for about 3 minutes until translucent. Add the remaining 2 cloves of chopped garlic and the smoked paprika and cook for another minute.
Deglaze with the white wine and let it reduce for 2 minutes. Then add the peeled tomatoes and roughly crush them with a spoon. Season with salt, pepper and a pinch of sugar.
Return the meatballs to the sauce. Lower the heat, put the lid on the pan and let everything simmer gently for 20 minutes. Stir gently from time to time.
Taste the sauce and adjust the seasoning. Sprinkle some fresh parsley over the albóndigas and serve straight from the pan with crusty bread or potatoes.

Tapas Spanish Minced meat Stew Sharing Comfort food 500 g minced beef (or half beef, half pork) 4 cloves garlic (2 for the meatballs, 2 for the sauce) 1 egg 3 tbsp breadcrumbs 2 tbsp fresh parsley, finely chopped (plus extra for garnish) 1 tsp ground cumin 1 tsp smoked paprika salt and black pepper to taste 1 onion, finely chopped 100 ml dry white wine 400 g peeled tomatoes (can) 1 tsp sugar olive oil for frying Braising pan with lid Mixing bowl Wooden spoon Garlic press Knife and cutting board Enamel Dutch Oven enamel-casserole Casserole casserole Meat Grinder meat-grinder Cooking Enamel Casserole - ø 24 cm / 4 liter Cookinglife ["casserole"] Cooking Enamel Casserole - ø 26 cm / 5 liter Cookinglife ["Braadpan"] Cookinglife Pan Protectors Gray ø 37.5 cm - 2 pieces Cookinglife Pannenbeschermer Patatas Bravas with Aioli and Chorizo foodies-patatas-bravas-with-aioli-and-chorizo Tapas Bodega-stijl foodies-sizzling-tapas-bodega-stijl Sizzling chorizo with pimientos de padrón foodies-sizzling-chorizo-with-pimientos-de-padron Roasted pepper bites with ricotta and basil foodies-roasted-pepper-bites-with-ricotta-and-basil

Recipe

Albóndigas: Spanish minced meatballs in tomato sauce

Juicy minced meatballs in a rich tomato sauce, just like in the best Spanish bodegas. This recipe is simple, flavorful and perfect for sharing.

Course	Tapas / Appetizer
Kitchen	Spanish
Servings	4 servings

Preparation time

Preparation time	20 min
Total	45 min

Equipment

Braising pan with lid
Mixing bowl
Wooden spoon
Garlic press
Knife and cutting board

Ingredients

500 g minced beef (or half beef, half pork)
4 cloves garlic (2 for the meatballs, 2 for the sauce)
1 egg
3 tbsp breadcrumbs
2 tbsp fresh parsley, finely chopped (plus extra for garnish)
1 tsp ground cumin
1 tsp smoked paprika
salt and black pepper to taste
1 onion, finely chopped
100 ml dry white wine
400 g peeled tomatoes (can)
1 tsp sugar
olive oil for frying

How to make albóndigas: Spanish minced meatballs in tomato sauce?

Mix the minced meat in a bowl with the crushed garlic (2 cloves), egg, breadcrumbs, parsley, cumin, salt and pepper. Knead well until you have a cohesive mixture.
Shape the mixture into small walnut-sized balls. You should get about 20 meatballs. Place them on a plate and set aside.
Heat a splash of olive oil in the braising pan over medium heat. Brown the meatballs all over for 3 to 4 minutes. Then remove them from the pan and place on a plate.
In the same pan, sauté the chopped onion over medium heat for about 3 minutes until translucent. Add the remaining 2 cloves of chopped garlic and the smoked paprika and cook for another minute.
Deglaze with the white wine and let it reduce for 2 minutes. Then add the peeled tomatoes and roughly crush them with a spoon. Season with salt, pepper and a pinch of sugar.
Return the meatballs to the sauce. Lower the heat, put the lid on the pan and let everything simmer gently for 20 minutes. Stir gently from time to time.
Taste the sauce and adjust the seasoning. Sprinkle some fresh parsley over the albóndigas and serve straight from the pan with crusty bread or potatoes.

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Albóndigas are even better if you make them a day ahead. The sauce then fully soaks into the meatballs and the flavors develop more. The next day, simply put the pan back on low heat and warm slowly. Serve with fresh bread to mop up the sauce and you'll have a dish to savor for a long time.

A good braising pan really makes the difference here. The enameled coating prevents the acidic tomato sauce from reacting with the cookware, and the even heat distribution stops the sauce from burning while the meatballs simmer. Choose a pan that will last you for years. That's a smart buy.

Related products

Cooking Enamel Casserole - ø 24 cm / 4 liter

Cooking Enamel Casserole - ø 26 cm / 5 liter

Cookinglife Pan Protectors Gray ø 37.5 cm - 2 pieces

Related categories

Enamel Dutch Oven

Casserole

Meat Grinder

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