Spanish Meatballs (Albondigas)

Exploring Albondigas: A Delicious Spanish Tapas

Ah, the classic meatball. Every culture, every family has their own version, and rightly so. When you hit that magic combo of ground meat, spices, herbs, and a few, sometimes closely guarded ingredients, you've got something truly special!

Today, we're off to the Mediterranean for our inspiration. One of our absolute favorite tapas is the Spanish gem called albondigas. This mouthwatering mix of ground beef and pork is totally worth the effort. Let's roll (pun intended) some meatballs!

Recipe: Spanish Meatballs (Albondigas)

Makes about 40 Meatballs

Ingredients

Meatballs

• 1 lb ground beef

• ½ lb ground pork (we use sweet Italian saugage on occasion)
• Roasted Garlic - one, whole head
• 2 eggs
• ½ cup panko breadcrumbs, toasted

• 2 Tbsp half and half

• 2 tsp sweet paprika

• ½ tsp cumin
• ½ tsp coriander
  
• 1 tsp kosher salt

• ½ tsp pepper

• ¼ cup fat-leaf parsley, finely chopped

• All-purpose flour, for dusting the meatballs

Tomato Sauce

• 5 Tbsp olive oil, divided
• 1 small Spanish or white onion, finely chopped
• Roasted Garlic- one, whole head
• One grated carrot (medium-sized)
• 28 oz canned San Marzano tomatoes
• 2 Tbsp tomato paste
• 1 Anchovy, made into paste (about 1 Tbsp)
• 2 tsp sweet paprika
• 1 cup dry white wine (Spanish Albariño or Verdejo, Pinot Grigio, or Sauvignon Blanc)
• ½ cup chicken stock
• Kosher salt to taste
• Pepper to taste





Instructions

 
Roast the Garlic:

1. Preheat your oven to 400°F (200°C).

2. Cut the top off of two (2) garlic bulbs to expose the cloves, drizzle with olive oil, wrap in foil, and roast for about 30 minutes until the cloves are soft and golden. Let cool, then squeeze out the cloves and mash. Divide the garlic into two portions — one for the meatballs, the other for the tomato sauce.
   

Make the Meatballs:

1. In a small bowl, combine the egg, half and half, mashed roasted garlic, sweet paprika, kosher salt, and pepper. Mix thoroughly until combined. Add the flat-leaf parsley and fold to combine. Add the toasted breadcrumbs to the bowl and stir to combine. Let it sit for 4-5 minutes until the liquid is absorbed.

2. Add the ground meat. Mix until well combined, do not over-mix.

3. Form the mixture into small meatballs (about 1 to 1¼ inch diameter).

4. Heat olive oil in a large skillet over medium heat. Roll the meatballs in flour and shake to remove excess. Fry the meatballs in batches until browned on all sides (they don’t have to be cooked through as they will finish cooking in the sauce). Remove from the skillet and set aside.

Make the Sauce:

1. In a large bowl, add the San Marzano tomatoes and crush by hand.

2. In the same skillet, add more olive oil as needed. Over medium heat, sauté the chopped onion and carrot, until softened, about 15 minutes.

3. Add the mashed roasted garlic and anchovy and cook for another minute. Add the tomato paste and cook until color changes to orange-red.

4. Pour in the white wine and let it simmer until reduced by half.

5. Add the crushed tomatoes, chicken stock, sweet paprika, salt, and pepper. Bring to a simmer.

6. Return the meatballs to the skillet, cover, and let it simmer for about 20-25 minutes until the meatballs are cooked through and the sauce has thickened.

Serve:

1. Remove the meatballs from the sauce and arrange on serving plates. Spoon additional sauce over meatballs and garnish with finely-chopped flat-leaf parsley and/or cilantro.
    
   

Simple and full of flavor—classic Spanish albondigas. These delicious meatballs, seasoned to perfection and slowly simmered in a simple, flavorful sauce, are a testament to why every culture has its own beloved version. So, next time you're looking for a tasty bite, remember: the perfect meatball is just a blend of spices and a few additional ingredients away. Happy rolling!

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

 

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