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Albondigas, Spanish Meatballs

Albondigas is a fantastic Spanish Meatballs dish made with minced pork smothered with a tomato Sauce that is absolutely full of flavour.

This is a is available throughout Spain and every region has a different take on this national dish. Move over Swedish Meatballs, Spanish Albondigas is the new standard in meatballs!

Albondigas, Spanish Meatballs

Recipe by Steve WalkerCourse: Tapas, Main, Appetizers, Lunch, Side DishCuisine: SpanishDifficulty: Medium


Prep time


Cooking time





Move over Swedish Meatballs, Spanish Albondigas is the new standard in meatballs!


  • For the Meatballs
  • 250g minced beef

  • 250g minced pork

  • 2 slices of bread (crusts removed)

  • 1 large egg (beaten)

  • 1 garlic clove (Minced)

  • 1 cup of milk

  • 50g chopped parsley

  • 1/2 tsp sea salt

  • 1/4 tsp freshly ground pepper

  • For the Tomato Sauce
  • 1 medium carrot (finely chopped)

  • 1 Spanish onion (finely diced)

  • 2 cloves garlic (minced)

  • Extra Virgin olive oil

  • 250ml white wine

  • 250ml beef stock

  • Salt & freshly ground black pepper


  • Soak the bread in a little of the milk in a medium to large mixing bowl.
  • Add the minced beef, pork, one beaten egg, minced garlic, salt and pepper.
    Mix together well and set bowl aside.
  • Take portions of the meat (the size will depend on what size you want your meatballs to be, I use a small ice cream scoop). Shape the meat into balls, lightly dust them with a little flour.
  • When all the meatballs have been prepared, fry off in small batches in a medium sized frying pan (with lid or Dutch Oven) with olive oil until they have been cooked throughout. (be careful not overcrowd the pan) When cooked through, remove to a piece of kitchen towel to drain any excess oil.
  • In the same frying pan (with lid or Dutch Oven) add a little oil to the remaining oils from the meatballs, fry off the chopped onion, minced garlic and finely diced carrot and season with salt and pepper to taste.
  • When the onions and carrots are softened and golden in colour, add the white wine and beef stock to the pan, cover and cook on a medium heat for 20 minutes.
  • Once cooked, pass the sauce through a fine sieve in to a casserole dish, add the meatballs to the dish and simmer for 15 minutes.

    Add the chopped parsley, stir through the dish and serve with some freshly sliced crusty loaf.

Watch how to make this dish.

  • Albondigas is perfect served with some simple crusty baguette.

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