Name: Albóndigas en Salsa (Spanish Meatballs in Tomato Sauce)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 180 g Ground Beef; 120 g Pork Mince; 1 Egg, lightly beaten; 35 g Breadcrumbs; 2 tbsp Milk, for soaking breadcrumbs; 120 g Onion, half grated for meatballs, half finely chopped for sauce; 4 clove Garlic, finely chopped, divided; 2 tbsp Parsley, chopped; 250 ml Tomato Puree; 2 tbsp Olive Oil; ¾ tsp Paprika; 1 Bay Laurel Leaf; 1 tsp Salt, divided; ½ tsp Black Peppercorns, freshly crushed, divided; 80 ml Water, to loosen sauce if needed

Albóndigas en Salsa (Spanish Meatballs in Tomato Sauce)

55 mintotal

Prep 20 min · Cook 35 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Soak the breadcrumbs in the milk for a few minutes. Mix with beef mince, pork mince, beaten egg, grated onion, half the garlic, parsley, part of the salt, and part of the black pepper.
Shape the mixture into small meatballs without pressing too tightly.
Heat the olive oil in a pan and brown the meatballs on all sides. Remove them to a plate; they do not need to be fully cooked yet.
In the same pan, cook the chopped onion and remaining garlic until softened. Add paprika and stir briefly.
Add tomato puree, bay leaf, remaining salt, remaining black pepper, and a little water if needed. Simmer until the sauce thickens slightly.
Return the meatballs to the sauce and simmer gently until cooked through and coated in the tomato sauce.

How to tell it's done

The meatballs should be juicy and tender, with a thick tomato sauce that coats each piece.

Getting it right

Tip

Brown the meatballs first for flavor, then finish them gently in the sauce so they stay tender.

What to serve it with

Serve as tapas with bread, or as a main with rice, potatoes, or salad.

Common mistakes

The meatballs are dense and dry.: Soak the breadcrumbs in milk first and shape without compressing, as the steps say. That soaked crumb keeps them tender, and meatballs rolled tight cook into little rubber balls.
The paprika turns bitter.: Stir it in off the heat or for a few seconds only before the tomato goes in. Pimentón burns faster than almost anything else in the pan and takes the sauce with it.

Substitutions

Use only Beef Mince if Pork Mince is unavailable, but the texture will be slightly leaner.
Use Chicken Mince for a lighter adaptation if needed, though it will be less traditional.
Do not skip Breadcrumbs and Egg together; they help bind the meatballs.

Storing and reheating

Keeps four days in the fridge and is a classic next-day dish — the sauce settles into the meatballs. It freezes for three months. Reheat gently with a splash of water.

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Ingredients