Spain-ish Albondigas
I will never get tired of meatballs. I frequently write about the comforts that they bring to the soul: They’re hearty, they’re filling, they’re easy to make, and they’re delicious! It’s only fitting that I start the year with a meatball recipe from one of my all-time favorite cuisines. In this post, I’ll be sharing with you how to make albondigas, or Spanish meatballs.
Ish.
Confession: It’s not exactly Spanish meatballs. You will see it in the sheer size of the meatballs—While albondigas is made small, I like mine bigger, around 1.5 inches in diameter. I don’t usually eat it as a snack (or “tapas” in Spanish, i.e. small snacks enjoyed with wine). But even at times that I do, I still prefer them chunky than small.
The tomato sauce I make is also quite a departure from the usual. I add sugar not just to balance the acidity of the tomatoes but to also add a slight touch of sweetness to the sauce. I do away with the wine to keep this sweetness afloat, and I add a generous amount of Spanish paprika for a hint of smoky flavor. What makes the sauce Spanish in flavor is the pinch of saffron that I add.
My albondigas is good on its own, with paella or with other tapas with a good glass of wine. Enjoying it with family and friends makes the experience complete and even more delightful!
Spain-ish Albondigas
Ingredients
For the Meatballs
- 500 grams ground pork
- 500 grams ground beef
- 1 egg
- 5 slices bread torn into little pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Spanish paprika
For the Tomato Sauce
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic thinly sliced
- 1 teaspoon Spanish paprika or to taste
- 1 pinch saffron
- 1 can crushed tomatoes around 400 grams
- 1/2 can chopped tomatoes around 200 grams
- 1/2 teaspoon dried oregano
- 1 1/2 tablespoons sugar or to taste
- 1 1/2 teaspoons salt or to taste
- 1 teaspoon pepper or to taste
Instructions
Fry the Meatballs
- Mix together all the ingredients for the meatballs. Form into 1.5-inch rounds, and then fry for five to six minutes, turning halfway through, until brown and cooked. Set aside.
Build the Sauce
- Put oil and garlic together in a pan. Place under low heat until the garlic starts to brown and be aromatic, around three minutes.
- Add the paprika and the saffron into the oil and cook for a minute to let the spices bloom.
- Increase heat to medium low. Pour in the tomatoes and add the oregano and sugar. Simmer until the sauce reduces to almost half, around 10 minutes. Season with salt and pepper.
Putting it Together
- Spoon some sauce at the bottom of a shallow dish. Add a layer of meatballs and top with more tomato sauce. Repeat until all of the meatballs and tomato sauce are in the dish. Serve warm.
As with many other food bloggers out there, I am no chef. I come with no culinary training whatsoever, and so it’s not at all surprising that my kitchen adventures are punctuated by frequent mishaps and blunders. Yet, there are recipes that I seem to make much better than others. And so, after years of prodding from family and friends, here I am, sharing the little that I know.
Why “gourmand,” you ask? Simply because I like making and eating good food. I can eat a lot, too—so there you go!