A fragrant take on Spanish meatball recipes with sherry and garlic
Why sherry works so well in Spanish meatballs
Sherry is one of those ingredients that instantly transports me to Andalucía. Dry fino or manzanilla, with its nutty, saline depth, adds a unique flavour to Spanish meatball recipes that wine alone can’t replicate. Garlic plays a starring role here too, mellowing as it cooks and infusing the sauce with warmth. Compared with my Smoky Chorizo and Beef Spanish Meatballs, this recipe is less fiery but layered with a subtle elegance.
My memories of tasting this combination
I first tried albondigas with sherry in several tapas bars. Every bar seemed to have their own version, some with sweet oloroso, others with crisp fino. I favour fino for its dry sharpness, which balances the richness of the meat. It makes these meatballs lighter than the Classic Spanish Albondigas in Tomato Sauce but no less satisfying.
A dish for special evenings
This recipe feels more grown-up than many other meatball variations. It’s something I’d serve when I want to make an impression without fussing too much. A side of Saffron Rice with Spanish Herbs makes it dinner party–ready, though it’s equally lovely with roasted vegetables or fresh bread. For festive occasions, I sometimes alternate it with my Holiday Spanish Meatballs with Cranberry Glaze.
Why this recipe deserves a place in your kitchen
If you’re exploring the variety of Spanish Meatball Recipes, this version highlights the importance of Spanish wine in cooking. It brings a depth that stock or table wine can’t match. The pairing of garlic and sherry is timeless, offering complexity without overpowering the dish.
Ingredients
- 300 g minced beef
- 300 g minced pork
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 50 g breadcrumbs
- 1 medium egg
- 2 tbsp milk
- 1 tsp smoked paprika
- ½ tsp ground nutmeg
- 3 tbsp olive oil
- 400 g tinned chopped tomatoes
- 150 ml dry fino sherry
- 1 bay leaf
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Ingredient Notes
Using a mixture of pork and beef again ensures both tenderness and flavour. The garlic is more prominent here than in other recipes, so don’t be shy — it mellows beautifully during cooking.
The choice of sherry is important. Fino or manzanilla provides dryness and balance, while oloroso gives a deeper, slightly sweet note. If you prefer a richer sauce, you can experiment with medium sherry. Nutmeg adds a subtle background warmth that ties the dish together.
Instructions
Mix the beef, pork, onion, garlic, breadcrumbs, egg, milk, paprika, nutmeg, salt, and pepper in a large bowl until combined. Shape into walnut-sized meatballs and place on a tray.
Heat olive oil in a wide pan and brown the meatballs in batches, turning until golden on all sides. Set aside once browned.
In the same pan, add the garlic and cook gently until fragrant but not browned. Pour in the sherry, scraping up any caramelised bits from the bottom. Simmer for a few minutes to reduce slightly.
Stir in the tomatoes, add the bay leaf, and season lightly. Return the meatballs to the pan, spoon the sauce over, and simmer for 20–25 minutes until cooked through. Sprinkle with parsley before serving.
Cooking Techniques and Recommendations
Sherry reduces quickly, so don’t walk away once you pour it in. Allowing it to bubble for just a few minutes cooks off the alcohol while concentrating its nutty flavour. Too much reduction, and the sauce will become overly intense.
When simmering the meatballs in the tomato-sherry base, keep the lid slightly ajar. This allows steam to escape, thickening the sauce gently without drying out the meatballs. Stir occasionally to stop them sticking and to coat them evenly in sauce.
What to Serve with This Recipe
These meatballs are wonderful over Saffron Rice with Spanish Herbs. The delicate saffron fragrance complements the nutty sherry perfectly. They also pair well with Spanish Roasted Vegetables with Rosemary, adding freshness and balance to the dish.
If you’re serving as part of a tapas table, a bowl of patatas bravas on the side brings a punch of spice. Bread is also essential here, crusty garlic bread is perfect for mopping up the garlicky sauce.
Wine and Beer Pairings
Since sherry plays such a key role in this recipe, serving a glass alongside makes sense. A chilled fino sherry mirrors the flavours in the sauce and refreshes the palate. For a red option, a Garnacha with light fruit and spice is a good contrast.
As for beer, a crisp pilsner provides refreshment without overshadowing the garlic. For something bolder, a wheat beer with citrusy notes balances nicely against the richness of the sauce.
Frequently Asked Questions
Which type of sherry is best for cooking Spanish meatballs?
Dry fino or manzanilla work best, providing freshness and balance. For a sweeter sauce, try oloroso. If you prefer a smoky flavour, look at my Smoky Chorizo and Beef Spanish Meatballs.
Can I cook these meatballs without alcohol?
Yes, replace the sherry with chicken or vegetable stock. It won’t have the same complexity, but it still makes a lovely sauce. A similar alcohol-free option is my Classic Spanish Albondigas in Tomato Sauce.
Do Spanish meatballs with sherry freeze well?
They do. Cook fully, allow to cool, and freeze for up to 3 months. Defrost overnight and reheat gently.
What side dishes pair best with sherry-based meatballs?
Saffron rice, roasted vegetables, and patatas bravas are top choices. Recipes like Spanish Roasted Vegetables with Rosemary work particularly well.
Can I substitute nutmeg in this recipe?
Yes, ground allspice or mace can be used, though they add slightly different notes. If you prefer more heat, consider paprika-heavy dishes like Spanish Lamb Meatballs with Mint and Paprika.
Tips for Success with Spanish Meatball Recipes
Use fresh garlic for the best results. Pre-chopped garlic from jars often has a sharper taste that doesn’t mellow as well in the sauce. Crushing the cloves finely ensures even distribution throughout the meat.
When simmering the sauce, keep an eye on the consistency. The sherry reduces more quickly than wine, so the sauce can thicken faster than expected. Add a splash of stock if it gets too concentrated.
Recipe Variations
For a creamier sauce, stir through a spoonful of crème fraîche at the end of cooking. This softens the edges of the sherry flavour and adds richness. Another variation is to swap the beef for turkey, creating a lighter dish similar in feel to my Quick Weeknight Spanish Turkey Meatballs. The garlic and sherry pairing still shines with leaner meat.
Storage and Reheating for Spanish Meatball Recipes
Store cooked meatballs in the fridge for up to 3 days in an airtight container. Reheat gently in a saucepan with a splash of water or stock to loosen the sauce. Frozen meatballs should be defrosted in the fridge overnight before reheating. Avoid reheating from frozen directly, as the texture of the sauce can split.
Spanish Meatballs with Sherry and Garlic
Ingredients
- 300 g Minced beef
- 300 g Minced pork
- 1 Onion small, finely chopped
- 4 cloves Garlic minced
- 50 g Breadcrumbs
- 1 Egg medium
- 2 tbsp Milk full fat
- 1 tsp Smoked paprika
- ½ tsp Ground nutmeg
- 3 tbsp Olive oil extra virgin
- 400 g Tomatoes tinned, chopped
- 150 ml Sherry dry fino
- 1 Bay leaf
- 2 tbsp Fresh Parsley chopped
- Sea salt to taste
- Black pepper freshly ground, to taste
Instructions
- Mix the beef, pork, onion, garlic, breadcrumbs, egg, milk, paprika, nutmeg, salt, and pepper in a large bowl until combined. Shape into walnut-sized meatballs and place on a tray.
- Heat olive oil in a wide pan and brown the meatballs in batches, turning until golden on all sides. Set aside once browned.
- In the same pan, add the garlic and cook gently until fragrant but not browned. Pour in the sherry, scraping up any caramelised bits from the bottom. Simmer for a few minutes to reduce slightly. Stir in the tomatoes, add the bay leaf, and season lightly. Return the meatballs to the pan, spoon the sauce over, and simmer for 20–25 minutes until cooked through. Sprinkle with parsley before serving.