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Spanish Recipes

Spanish food recipes, including tapas and traditional Spanish dishes from different regions of Spain.

Spanish Meatballs (Albondigas) in Tomato Sauce recipe
14 August 2009 @ 20:59

Spanish Meatballs (Albondigas) in Tomato Sauce is a very popular dish, usually served as a tapas in bars up and down Spain.  It is usually served with fresh bread on the side to dip into the tomato sauce. When I make this I sometimes add some chilli powder to give it a bit of a kick, but this is the standard Spanish Meatballs recipe, without the chilli.

Spanish meatballs in tomato sauce

500g beef mince or pork mince
1 onion  
3-4 cloves garlic
1 egg (beaten)
4 tomatoes, roughly chopped
2 slices stale bread
white wine
salt and pepper
olive oil

In a blender or mortar, crush 2 cloves of garlic with the parsley and mix with a dash of white wine.

Place this mixture in a large bowl with the mince, mix well and then leave to stand for 20 minutes.

Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes

Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed together.

Make small balls and roll each one in flour.

Cook in plenty of hot oil until they turn golden brown, drain and place in a casserole dish.

For the sauce:

Finely chop the onion and the remaining garlic

Place a little oil from the meatballs into a casserole dish or large earthenware dish 3. Add the onion and garlic and gently fry until they begin to brown.

Add the chopped tomatoes and about half a glass of white wine.

Bring to the boil and cook for 5 minutes

Pour the sauce over the meatballs and then place in a moderate oven for 20 - 25 minutes.

Serve with fresh bread to dip in the sauce

Like 0


Miah said:
20 May 2010 @ 17:55

it tast so good

Patrik said:
31 March 2011 @ 22:06


Georgina said:
15 May 2011 @ 12:02

How many people does this dish serve?

Magazine masculin said:
15 May 2011 @ 20:39

Good recipe so delicious!!!

sheva mae sales said:
22 May 2011 @ 05:28

muy bien! bellissima !

M K said:
07 August 2011 @ 02:49

Instead of frying the meatballs, I baked them in a 400 degree oven for 20 minutes to avoid adding the extra fat from frying. I drained off the fat from the baking pan then added the sauce, which I made less chunky with a hand blender. Overall, the meatballs were very tender and tasty. Next time, I will probably use a smooth canned tomato sauce and dress it up with onions, garlic, wine, etc., instead of making a chunky one from scratch.

M K said:
07 August 2011 @ 02:52

To answer Georgina, we made 20 meatballs out of one pound of ground beef. For our family of 3, it was a meal. As part of a tapas meal, it would serve 5-6 people.

beth lea said:
14 January 2012 @ 15:24

Hi thanks for posting this. Its exactly as my Aunt used to make it but for one Andalucian variation and that is to include a couple of teaspoons of Marjoram in the mince mixture...yum yum!

jake said:
09 January 2013 @ 13:53

i add half a tea spoon of chilli powder and half a teaspoon of gara masla powder to the meatball mix .

Joe Sprocket said:
05 February 2013 @ 22:15

The recipe needs 'pinones' in there. (can't do the 'tilda' on my keyboard

Max said:
06 February 2013 @ 11:31

Joe Sprocket,


easy peasy, just type "Alt codes" in Google and you will find many Alt guides that will give you access to virtually every symbol you might need.

Max said:
06 February 2013 @ 11:34

Joe Sprocket,


easy peasy, just type "Alt codes" in Google and you will find many Alt guides that will give you access to virtually every symbol you might need.

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