🇪🇸 Spain · Food
Albóndigas en Salsa (Spanish Meatballs in Savory Sauce)
By eatmundo · July 7, 2026
Savor the comforting taste of Albóndigas en Salsa, tender Spanish meatballs simmered in a rich, flavorful tomato-based sauce. Perfect as a tapa with crusty bread for dipping, or as a hearty main course alongside rice or potatoes, these meatballs are a beloved classic.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, combine 250g ground pork, 250g ground beef, 1 beaten egg, 50g breadcrumbs soaked in 50ml milk, 2 finely minced cloves of garlic, 2 tablespoons finely chopped fresh parsley, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix gently until just combined; overmixing can make meatballs tough.
- 2
Form the mixture into approximately 16-20 small meatballs, each about 3 cm in diameter. Lightly flour them by rolling them in 2 tablespoons of all-purpose flour; this helps them brown and thickens the sauce.
- 3
Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Brown the meatballs in batches for 3-4 minutes per batch, turning frequently, until golden brown on all sides. They don't need to be cooked through. Remove and set aside.
- 4
In the same skillet, add 1 finely chopped medium onion and sauté over medium heat for 5-7 minutes until softened and translucent. Add 1 minced clove of garlic and cook for another minute until fragrant, being careful not to burn it.
- 5
Stir in 1 tablespoon of tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Deglaze the pan with 120ml of dry white wine, scraping up any browned bits from the bottom of the pan; let it simmer for 2 minutes until reduced by half.
- 6
Pour in 300ml of chicken broth and add 1 bay leaf. Bring the sauce to a gentle simmer, then return the browned meatballs to the skillet. Ensure they are mostly submerged in the sauce.
- 7
Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the meatballs are cooked through and tender, and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- 8
Taste and adjust seasoning with salt and pepper as needed. Garnish with a sprinkle of fresh parsley before serving hot. These meatballs are wonderful with crusty bread to soak up every drop of the delicious sauce.
Frequently Asked Questions
What kind of ground meat is best for Spanish meatballs?+
A mix of ground pork and ground beef, typically a 50/50 ratio, is preferred for a rich flavor and tender texture in Spanish albóndigas.
How do I prevent my meatballs from falling apart?+
Ensure your meat mixture is well-chilled before forming, and don't overmix. Adding breadcrumbs soaked in milk and an egg helps bind them effectively.
Can I make these meatballs ahead of time?+
Yes, albóndigas are excellent for making ahead. They can be refrigerated for up to 3 days or frozen for up to 3 months, and often taste even better the next day as flavors meld.
What can I serve with Albóndigas en Salsa?+
These meatballs are versatile; serve them as tapas with crusty bread, or as a main course with white rice, mashed potatoes, or even alongside some simple steamed vegetables.
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