Albondigas - Spanish Meatballs - The Captain & The Cook

Albondigas are Spanish meatballs that are often served as tapas. Tapas are small dishes of savoury food, more often than not, served with drinks. In 2019 we visited Spain. One of the things I was looking forward to the most was tapas. I couldn’t wait to try some…, and I wasn’t disappointed!

Albondigas can be made with beef, veal or pork (or a mix with all three types of meat). Serve them as tapas, entrees or as a main meal with rice or pasta.

Table of Contents

Albondigas – Spanish Meatballs

Ingredients

200g mince pork
100g chorizo, finely chopped
2 cloves garlic, crushed
1/2 teaspoon sweet paprika
1 sprig of thyme
1/4 cup fine bread crumbs
1 egg
Pinch of salt
Black pepper

For the sauce

2 teaspoons olive oil
1/2 small onion, finely chopped
2 cloves of garlic
1 teaspoon smoked paprika
1 bay leave
1/2 cup dry sherry
1/2 cup chicken stock
1 can of tomatoes, crushed or diced
Fresh parsley
Salt & pepper to taste

Method

Fry the onion, garlic and chorizo for a few minutes. Place the chorizo, onion and garlic in a bowl, add the pork mince, paprika, thyme, bread crumbs, and egg, and mix well using your hands. Take spoonfuls and roll them into small, smooth meatballs, about 2cm in diameter (use wet hands).

Heat oil in a non-stick pan and fry the balls in batches until golden brown. Remove from pan.

For the sauce

Use the same pan that you cooked the meatballs in. Remove excess oil from the pan but leave a little in the pan to use for the sauce.

Heat the pan and sauté the onion and garlic for a minute. Add the paprika and cook for a minute. Add chicken stock, bay leaf and tomatoes. Bring to a boil, reduce heat and simmer for 10 minutes. Add the meatball and parsley. Gently heat until the meatballs are hot and cooked through.