Albondigas (Spanish Meatballs)

An original Mediterranean recipe, easy to prepare and full of taste. In this Spanish version, you can serve it with bread and the classic Aioli dipping…

Ingredients (for 2)

  • 2 cups ground beef
  • 2 eggs
  • 2/3 cup breadcrumbs
  • 2 tbsp vegetable oil
  • 1/2 cup white wine
  • 1 onion
  • 1 tbsp parsley
  • 2 garlic cloves
  • 1 large tomato
  • 1 can tomato sauce
  • salt & black pepper


  • In a large bowl, mix the meat (finely minced), eggs, breadcrumbs, garlic (crushed), parsley (chopped) and half of the onions (grated); season with a pinch of salt and ground black pepper
  • Shape the meat into small balls with your hands and dust with some breadcrumbs
  • Heat the oil in a skillet and sauté the meatballs until well browned on all sides
  • Add the remaining onion and the wine to the pan, cook for another 5 minutes, then add the tomatoes (chopped) and the tomato sauce
  • Season to taste with salt and freshly ground black pepper, cover and simmer at low heat for 45 minutes

Best Served With

Grilled bread (bruschettas)

Tips from the Chef

  • Great Albondigas are soft and tender: to achieve this, cover the pan and let the meatballs cook in their own juices at very low heat
  • For extra taste and freshness, you can add some ricotta cheese to the mix
  • Before adding the tomato sauce, be sure the wine has evaporated (no alcohol smell)