Classic Spanish Albondigas in Tomato Sauce

Kitchen Team @ Spooning and Forking

Classic Spanish albondigas in tomato sauce are rustic, juicy meatballs simmered with garlic, onion, and paprika in a simple tomato base. Perfect with rice, bread, or patatas bravas, they’re a versatile dish for weeknights or tapas spreads, always satisfying and easy to prepare.

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Prep Time 10

Cook Time 20

Course Main Course

Cuisine European, Spanish

Servings Servings

Calories 420 kcal

Ingredients

300 g Minced beef
300 g Minced pork
1 Onion small, finely chopped
3 cloves Garlic minced
50 g Breadcrumbs
1 Egg medium
2 tbsp milk full fat
1 tsp Smoked paprika
½ tsp Ground cumin
2 tbsp Fresh Parsley chopped
3 tbsp Olive oil extra virgin
400 g Tomatoes tinned, chopped
2 tbsp Tomato Puree
125 ml White wine dry
1 Bay Leave
Salt to taste
Black pepper freshly ground, to taste

Instructions

Start by placing the beef, pork, onion, garlic, breadcrumbs, egg, milk, paprika, cumin, parsley, salt, and pepper in a large bowl. Mix gently with your hands until combined but don’t overwork, as this can make the meatballs tough. Roll into walnut-sized balls and set aside on a tray.
Heat two tablespoons of olive oil in a large frying pan over medium heat. Brown the meatballs in batches, turning them carefully so they colour evenly. Once browned, remove and set aside. Don’t worry if they’re not cooked through; they’ll finish in the sauce.
For the sauce, heat the remaining olive oil in the same pan. Add the bay leaf and let it sizzle briefly, then stir in the tomato purée and cook until it darkens slightly. Pour in the white wine, scraping up any caramelised bits from the bottom. Add the chopped tomatoes, season lightly, and simmer for 10 minutes.
Return the browned meatballs to the pan, spooning the sauce gently over them. Cover and simmer for 20 minutes until the meatballs are cooked through and the sauce thickened. Adjust seasoning to taste and serve with extra parsley sprinkled over the top.

Notes

The blend of pork and beef is traditional, giving a balance of fat and lean meat. Pork adds softness, preventing the meatballs from becoming dry, while beef lends robust flavour. If you can, use meat with around 15–20% fat to keep the meatballs tender. Leaner meat can make them slightly crumbly.

Smoked paprika is non-negotiable here, adding depth and a whisper of smokiness to the sauce. Spanish paprika (pimentón) comes in dulce (sweet) and picante (hot). I usually go with dulce for balance, but if you like heat, swap half for picante. The wine adds acidity and fragrance, though you can replace it with chicken stock if you prefer not to cook with alcohol.

Nutrition

Calories: 420kcalCarbohydrates: 18gProtein: 28gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 95mgSodium: 820mgPotassium: 760mgFiber: 4gSugar: 7gVitamin A: 950IUCalcium: 55mgIron: 3.2mg

Keyword Classic albondigas, Fresh parsley, Garlic meatballs, Homemade albondigas, Paprika meatballs, Rustic tapas, Spanish sauce, Spanish tomato, Tomato meatballs, Traditional recipe

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