Spanish Meatballs in Tomato Sauce
Spanish albóndigas come in all shapes, sizes, and sauces, but these Spanish meatballs in tomato sauce are especially delicious. This tapa is a mainstay at traditional taverns, and for good reason!
- 3 tablespoons extra virgin olive oil
- 10.5 oz semi-cured Spanish chorizo (finely chopped)
- 10.5 oz ground pork
- 1 medium onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 teaspoon sweet paprika
- 1 sprig fresh thyme
- 1/2 cup breadcrumbs
- 1 large egg
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon extra virgin olive oil
- 1/2 medium onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1/2 cup white wine (or dry sherry wine for authenticity)
- 1/2 cup chicken or vegetable stock
- 1 14-oz can crushed or diced tomatoes
- salt and black pepper (to taste)
- 1 handful fresh parsley leaves (for garnish)
- Place a heavy skillet over medium-high heat and add one tablespoon of the olive oil. Once it's hot, add the chopped chorizo and sauté until the fat is released and the meat turns golden, about 5 minutes.
- Add the diced onion and sauté for 3 minutes, or until translucent. Add the garlic and sauté until aromatic, about 1-2 minutes. Take off the heat and set aside to cool to room temperature.
- Combine the ground pork, breadcrumbs, paprika, thyme leaves, egg, salt, and pepper in a large mixing bowl. Add the cooled onions, garlic, and chorizo and mix until well combined.
- Wet your fingers gently with water roll the mixture into 1-inch meatballs, or whatever size you prefer. Keep in mind that larger meatballs will need a longer cooking time.
- To cook the meatballs, place the heavy skillet back over medium-high heat and add the remaining two tablespoons of olive oil. Pan fry the meatballs, 5 or 6 at a time, until they're golden brown on the outside and cooked through.
- To prepare the sauce, place a separate saucepan over medium-high heat and add the olive oil. Sauté the diced onion until translucent, then add the garlic and paprika and cook for another 2 minutes, or until aromatic.
- Deglaze the pan with the white wine and cook until the wine is reduced, about 4-5 minutes.
- Add the stock, tomatoes, and bay leaves, bring to the boil, and then reduce to a simmer. Cook, stirring occasionally, for 10-15 minutes or until it reaches a saucelike consistency. Season with salt and pepper to taste.
- Add the meatballs to the tomato sauce, heat through, and serve garnished with fresh parsley.
Recreate these epic Spanish meatballs with this simple recipe. Try other Spanish meatballs like these albóndigas in almond sauce and these cuttlefish meatballs.
Introduction
If there's a better tapas dish than albóndigas, I don't want to know about it! This tapas bar classic is one of my favorite things to eat anywhere in Spain, with hundreds of different styles to try.
This recipe is for the traditional pork and chorizo meatballs you'll get anywhere in Spain, served in a lightly spiced tomato sauce. Taste these, and you'll understand Spain's obsession with albóndigas!
Ingredients
Wondering what the ingredients are for these Spanish meatballs in tomato sauce? Like most Spanish recipes, this dish requires simple, easy-to-find ingredients.
Let's chat about the key ingredients!
- Chorizo: To make it truly Spanish, go for semi-cured (i.e. uncooked) Spanish chorizo. Unlike chorizo from Mexico, it won't be spicy. Spanish chorizo tends to be spiced with sweet and smoky paprika, which really give a whack of depth to the meatballs.
- Ground Pork: Use ground pork with a lower fat content to make the meatballs less greasy.
- Tomatoes: Use good quality canned crushed or diced tomatoes for the best flavor and texture.
- Olive Oil: As always, I recommend using extra virgin Spanish olive oil for extra flavor.
See recipe card for full information on ingredients and quantities.
How to Make Spanish Meatballs in Tomato Sauce
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Fry the chorizo in a skillet until browned, then add the onion and garlic and cook until the onion is translucent. Set aside to cool. (image 1)
- Combine the ground pork, breadcrumbs, herbs, egg, salt, and pepper in a large bowl. (image 2)
- Add the onion, garlic, and chorizo mixture to the ground pork mixture and mix until well combined. (image 3)
- Using wet hands, roll the meat into 1-inch meatballs. Pan fry the meatballs a few at a time until they're browned and cooked through. (image 4)
- Make the tomato sauce by sautéing the onion, garlic, and paprika in a saucepan until translucent. (image 5)
- Deglaze the pan with white wine and cook until the wine is reduced. (image 6)
- Add the stock, tomatoes, and bay leaves and simmer for 10-15 minutes, then season to taste with salt and pepper. (image 7)
- Mix the meatballs with the sauce and heat through, then serve with a garnish of fresh parsley and enjoy the meatballs hot and fresh! (image 8)
Recipe FAQs
What are albóndigas? Albóndiga is the Spanish word for meatball.
It's a strange word, derived from the Arabic al-bunduq (hazelnut, or round shape). So why does a tapas dish have an Arabic name? The best guess is that these meatballs were first introduced to Spain by Arab or Berber peoples during the time of the Moors.
Lucky for us, it stuck around! Nowadays, you'll find albóndigas on almost every tapas menu at an old-school tavern.
There are plenty of ways to make an albóndiga, but I don't think you can beat the classic Spanish meatballs made with minced pork and often spiced with chorizo for extra flavor. What are Spanish meatballs made of?
Traditional Spanish meatballs (albóndigas) are typically made from a mixture of ground pork flavored with chorizo, herbs, and aromatics like onion and garlic. However, since there are so many variations of meatballs in Spain, the exact ingredients can vary widely!
Serve
You can serve these Spanish meatballs in tomato sauce as an appetizer or as a main, or even as part of a tapas board! Round out your meal with other favorite tapas like pimientos de Padrón, patatas aliñadas, goat cheese and caramelized onion pinxto, or garlic mushrooms.
Expert Tips
- Try not to over-handle the meat mixture, or the meatballs may be tough.
- If you have larger meatballs, they'll take longer to cook!
- Not sure if the meatballs are cooked through? Use an instant-read thermometer to make sure they're cooked to 160°F (71°C).
