Albóndigas en Salsa (Spanish Meatballs in Sauce)
Savory meatballs made with ground beef or pork, simmered in a rich tomato-based sauce, often served with rice or bread.
📝 Ingredients
For the Meatballs (Albóndigas):
- 500g ground beef or pork (or a mix of both)
- 1 egg
- 2 garlic cloves, finely minced
- 2 tablespoons parsley, finely chopped
- 1 small onion, finely chopped
- 50g breadcrumbs
- 2 tablespoons milk
- Salt and pepper to taste
- Olive oil (for frying)
For the Sauce (Salsa):
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 400g canned chopped tomatoes
- 1 teaspoon sweet paprika (pimentón dulce)
- 1 bay leaf
- 100ml white wine
- 200ml chicken or vegetable broth
- Salt and pepper to taste
- Optional: a pinch of sugar (to balance acidity)
👩🍳 Instructions
- Prepare the Meatballs:
- In a large bowl, combine the ground meat, egg, garlic, parsley, onion, breadcrumbs, milk, salt, and pepper.
- Mix until well combined. Form small balls (about the size of a walnut).
- Heat olive oil in a skillet over medium heat and fry the meatballs until browned on all sides. Set aside on a plate.
- Make the Sauce:
- In the same skillet, add more olive oil if needed and sauté the onion and garlic until soft and translucent.
- Stir in the paprika and cook for 1 minute.
- Add the chopped tomatoes, white wine, bay leaf, and broth. Bring to a simmer.
- Season with salt and pepper. Add a pinch of sugar if the sauce is too acidic.
- Simmer the Meatballs:
- Return the browned meatballs to the pan, spoon some sauce over them, and cover.
- Simmer on low heat for 20–25 minutes, or until the meatballs are fully cooked and tender.
- Serve:
- Remove the bay leaf and adjust seasoning if needed.
- Serve hot with white rice, crusty bread, or fried potatoes.
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🍷 Serving Suggestion
Pair with a glass of Spanish red wine, like Tempranillo, and a simple green salad.