Albondigas (Meat Balls)

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Albondigas (Meat Balls)

by Maria Sevillano and Edward Esmero

Spanish meatballs, “albondigas”, make an authentic addition to your tapas selection! These delicious meatballs are served as tapas, but can easily be turned into a meal by serving them with pasta or crusty bread and a salad. 

Cuisine : European Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 40 mins Ready in : 60 mins Serves : 6-8


  • 1kg Minced (½ kg Beef or veal with ½ kg Pork)
  • ½ cup Fresh milk
  • 1 Egg
  • 4 cloves Garlic, chopped
  • ½ cup Breadcrumbs
  • 1 tbsp Mixed herbs
  • 1 tbsp Sweet paprika
  • Flour to coat meatballs
  • 3 tbsp Chopped fresh parsley
  • Salt and Pepper to taste
  • Olive oil for frying
  • For the Sauce
  • Olive oil for sautéing
  • 3 Large onions, chopped
  • 3 tbsp Garlic, chopped
  • 1 cup Flour
  • 1 cup White wine
  • 2 pcs Vegetables stock
  • Bay leaf
  • Salt and pepper


  1. Place the meat, parsley, garlic, egg, breadcrumbs, paprika, mix herbs, pepper and a pinch of salt into a bowl and mix well. Shape the mixture into small balls, rolling them between the palms of your hands. Lightly coat the meatballs in the flour.
  2. Heat the oil in a skillet or frying pan. Add the meatballs, in batches, and cook over medium heat, turning frequently, until golden brown all over. Using a slotted spoon, transfer the meatballs to a pan, arranging them in a single layer.

    For the Sauce

  3. To make the sauce, heat the oil in another skillet. Fry the onions until golden brown add the chopped garlic and then add a tablespoon of flour to the pot. Stir in a bit more flour to thicken (before adding any liquid, otherwise the flour will become bumpy), and then add the white wine, 1 cup of vegetables stock and bay leaf.

  4. Keep the pot on high heat and add the browned meatballs to the pot, covering them with a bit more water if necessary.

  5. Bring to a boil, and then lower heat to simmer for 20 minutes during which time the meatballs will cook fully inside.

  6. Add salt and pepper to taste. Serve the meatballs with a full-bodied, Spanish wine.

  7. Note: You can also make the meatballs with ground veal or a mixture of ground beef and pork. Simmer veal meatballs for 10 minutes only.

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