Albóndigas en Salsa (Spanish Meatballs in Sauce)

Spanish meatballs simmered in tomato sauce.

Ingredients (Serves 4–6)

For the Meatballs:

• 500 g ground beef or a mix of beef and pork

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 egg

• 50 g breadcrumbs

• 2 tbsp milk

• Salt and freshly ground black pepper

• 2 tbsp olive oil for frying

For the Sauce:

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 400 g canned tomatoes, chopped

• 1 tsp smoked paprika

• 1 bay leaf

• 150 ml white wine or water

• 2 tbsp olive oil

• Salt and pepper, to taste

Preparation

1. Prepare meatballs:

   • In a bowl, combine ground meat, chopped onion, garlic, egg, breadcrumbs, milk, salt, and pepper.

   • Mix well and form into small balls, about 3–4 cm in diameter.

2. Brown meatballs:

   • Heat olive oil in a skillet over medium heat.

   • Fry meatballs until golden on all sides. Remove and set aside.

3. Prepare sauce:

   • In the same skillet, sauté onion and garlic until soft.

   • Add chopped tomatoes, smoked paprika, bay leaf, salt, and pepper. Cook 10 minutes until sauce thickens.

   • Add white wine or water and simmer for another 5 minutes.

4. Cook meatballs in sauce:

   • Return meatballs to the sauce and simmer gently for 15–20 minutes until cooked through.

5. Serve:

   • Serve hot, spooning sauce over the meatballs.

Serving Suggestions

• Serve with rice, boiled potatoes, or crusty bread.

• Pair with red wine such as Tempranillo or Garnacha.

• Perfect for family meals or tapas-style dining.

Cooking Tips

• Fry meatballs lightly to seal in juices before simmering.

• Simmer gently to keep meatballs tender and prevent them from breaking apart.

• Use a mix of beef and pork for more flavorful, juicy meatballs.