Go Back

Spain-ish Albondigas

A bit of a departure from the typical recipe, but it's just as delightful.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6
Course: Appetizer, Main Course, Snack
Cuisine: Spanish
Ingredients Method

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

Method
 

Fry the Meatballs
  1. 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
  1. Put oil and garlic together in a pan. Place under low heat until the garlic starts to brown and be aromatic, around three minutes.
  2. Add the paprika and the saffron into the oil and cook for a minute to let the spices bloom.
  3. 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
  1. 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.