Albondigas or Spanish meatballs is one of my favorite make ahead meals that I like to prep on the weekends when I have a little extra time. I keep the meatballs in the refrigerator for the day that its on the menu. Albondigas are usually found in tapas restaurants. Tapas is a small plate or serving, and it’s a great way to try something new.
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Albondigas (Spanish Meatballs)
For the meatballs
- 1 c milk
- 2 slices stale bread
- ½ c onion minced
- ¼ c flat-leaf parsley chopped
- 1 egg
- 1-2 cloves garlic
- ½ teaspoon sea salt
- 1 pound ground beef
- 1 c olive oil
For the sauce:
- 2 tbsp olive oil
- ¼ c minced onion
- 1 clove garlic minced
- 1 tablespoon flour
- 1 c beef broth
- ¼ c red wine
- Pinch saffron threads
- ½ tsp hot paprika
Make the meatballs:
- Combine the milk and bread, and soften 5-10 minutes. Squeeze out the excess milk from the bread.
- Add the onion, parsley, egg, and garlic, and season with sea salt and freshly ground pepper.
- Use your hands to mix the ground beef into the bread mixture, thoroughly combining.
- Heat the olive oil in a large skillet.
- Form the ground beef mixture into 1-inch balls, (roughly 30-40 meatballs) and fry in the oil until completely cooked and lightly browned.
- Transfer to a paper towel to drain.
Make the sauce:
- In a saucepan, heat the olive oil.
- Sauté the onion and garlic until softened.
- Whisk in the flour, stirring constantly for 30 seconds.
- Whisk in the beef broth and wine, and simmer until thickened slightly.
- Stir in the saffron and hot paprika. Pour the sauce over the meatballs to serve.