Juicy Chicken and Manchego Spanish Meatballs

Juicy chicken and manchego Spanish meatballs blend lightness with richness. Cheese melts into the chicken mince, creating tender, flavourful bites. Simmered in a tomato sauce, these meatballs are great for tapas, spring meals, or as a lighter twist on classic albondigas.

Course Main Course

Cuisine European, Mediterranean, Spanish

Keyword Cheesy tapas, Chicken albondigas, Creamy texture, Fresh herbs, Juicy meatballs, Lighter recipe, Manchego cheese, Spanish chicken, Tomato base

Prep Time 10

Cook Time 25

Servings Servings

Calories 410

Author Kitchen Team @ Spooning and Forking

Ingredients

500 g Chicken mince preferably thigh
100 g Manchego cheese finely grated
1 Onion finely chopped
2 cloves Garlic minced
40 g Breadcrumbs
1 Egg medium
2 tbsp Smoked paprika
2 tbsp Fresh Parsley chopped
3 tbsp Olive oil
400 g Tomatoes tinned, chopped
1 tbsp Tomato puree
125 ml Chicken stock
1 Bay leaf
Sea salt to taste
Black pepper freshly ground, to taste

Instructions

Place the chicken mince, manchego, onion, garlic, breadcrumbs, egg, milk, paprika, parsley, salt, and pepper in a bowl. Mix gently until everything is incorporated. Roll into walnut-sized meatballs and set aside on a tray.
Heat olive oil in a frying pan and brown the meatballs in batches. Chicken meatballs are more delicate, so turn them carefully with a spoon rather than tongs. Remove once golden.
In the same pan, add tomato purée and cook for 2 minutes. Stir in the chopped tomatoes, chicken stock, and bay leaf. Return the meatballs to the pan and simmer gently for 20 minutes, spooning the sauce over them occasionally. Finish with extra parsley before serving.

Notes

Chicken mince benefits from using thigh rather than breast, as it retains moisture better and doesn’t dry out as quickly. Manchego should be aged but not overly hard; a semi-curado version melts more smoothly into the mixture.

Breadcrumbs and milk ensure the meatballs stay tender. Smoked paprika provides warmth without overpowering the cheese. Chicken stock in the sauce keeps the overall flavour lighter compared to the beef stock often used in richer recipes.

Nutrition