Servings 4 | Prep Time 10 min | Total Time 35 min
Spanish meatballs, albondigas, tapas meatballs – many names and translations for these iconic juicy and small bites.
- ½ Cup Fresh Breadcrumbs, or torn day-old bread
- 2 Tbsp Milk
- 500g Minced Beef
- 2 Garlic Cloves, minced
- 1 Egg Yolks
- 3 tsp Smoked Spanish Chorizo Rub
- ¼ Cup Olive Oil
Smoked Paprika Tomato Sauce
- 1 Tbsp Olive Oil
- 1 Onion, small dice
- 3 Garlic Cloves, minced
- 1 bay leaf
- 1 tsp Smoked Spanish Chorizo Rub
- 500g Fresh Tomatoes, cored and chopped
- Soak the breadcrumbs in milk for about 5 minutes and squeeze out any excess liquid. Pop breadcrumbs into a bowl with the beef, garlic, egg yolk, and spices. Mix well.
- Form the meat mixture into 12 balls of even size. Cover with cling wrap and let rest in the fridge for 30 min.
- Heat the oil in a large frying pan to medium-high heat. Fry the meatballs until browned on all sides and transfer to a plate.
- Lower the same pan your fried the meatballs in to medium heat, leaving the same oil and meatball brown bits in the pan. Add a little splash of oil, onion, garlic, spices and bay leaf, and cook for about 10 mins, or until the onion is softened.
- Stir in the tomatoes and return the meatballs to the pan. Reduce heat to low and cook, for 20 minutes or until the sauce has thickened and the meatballs are cooked through.
- Transfer to a bowl and serve immediately.
Spanish Meatballs, or Albondigas, are traditionally served at tapas bars in Spain. Whether you serve them for an appetizer, tapas party, or dinner main dish, these small meatballs in a flavorful tomato sauce are perfect for enjoying with a glass of Spanish red wine.