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Albondigas (Spanish Meatballs)
This is a classic dish that you’ll find in many restaurants and homes throughout Spain. Serve with rice, potatoes, or bread to mop up the beefy sauce and a green salad. Use the leanest beef you can find to save on calories.
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Prep Time
45
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Appetizer, Main Course
Cuisine
Mediterranean
Calories
630
kcal
Ingredients
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
Instructions
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.
Nutrition
Calories:
630
kcal
Keyword
spanish meatballs, tapas
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