📝 About This Recipe
Transport yourself to a bustling tapas bar in Seville with these tender, melt-in-your-mouth Spanish meatballs. Unlike their Italian cousins, these albóndigas are lightened with a touch of white wine and thickened with a luxurious, silky sauce made from crushed almonds and aromatic saffron. This dish is a celebration of rustic Spanish comfort, offering a complex depth of flavor that perfectly balances savory meat with a golden, nutty gravy.
🥗 Ingredients
The Meatballs (Las Albóndigas)
- 500 grams Ground Beef (80/20 lean to fat ratio for juiciness)
- 250 grams Ground Pork (provides essential tenderness)
- 2 slices White Bread (crusts removed, torn into small pieces)
- 1/4 cup Whole Milk (to soak the bread)
- 1 large Egg (beaten)
- 2 cloves Garlic (very finely minced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 teaspoon Ground Nutmeg (the secret Spanish aromatic touch)
- 1 teaspoon Salt and Black Pepper (or to taste)
- 1/2 cup All-purpose Flour (for dredging)
The Golden Sauce (La Salsa)
- 4 tablespoons Extra Virgin Olive Oil (Spanish Picual or Arbequina preferred)
- 1 medium Yellow Onion (finely diced)
- 1 small Carrot (finely grated to melt into the sauce)
- 1/2 cup Dry White Wine (such as Fino Sherry or a crisp Albariño)
- 2 cups Beef or Chicken Stock (low sodium)
- 1 pinch Saffron Threads (toasted and crushed)
- 12-15 whole Blanched Almonds (fried until golden then crushed)
- 1 piece Bay Leaf (dried)
👨🍳 Instructions
-
1
In a small bowl, soak the torn white bread in the milk for about 5 minutes until it forms a soft paste (panada). Mash it with a fork until smooth.
-
2
In a large mixing bowl, combine the ground beef, ground pork, soaked bread paste, beaten egg, minced garlic, chopped parsley, nutmeg, salt, and pepper.
-
3
Using your hands, gently mix the ingredients until just combined. Do not overwork the meat, or the meatballs will become tough.
-
4
Shape the mixture into small balls, about the size of a walnut (approx. 3-4 cm in diameter). You should get about 24-28 meatballs.
-
5
Lightly dredge each meatball in flour, shaking off any excess. This helps them brown and later thickens the sauce.
-
6
Heat 3 tablespoons of olive oil in a wide, deep skillet or cazuela over medium-high heat. Fry the meatballs in batches until golden brown on all sides. They don't need to be cooked through yet. Remove and set aside.
-
7
In the same oil (add the remaining tablespoon if needed), fry the whole almonds for 1-2 minutes until golden. Remove the almonds and crush them into a coarse paste using a mortar and pestle or a small food processor.
-
8
In the remaining oil, sauté the diced onion and grated carrot over medium heat for 8-10 minutes until soft and translucent.
-
9
Pour in the white wine, scraping the bottom of the pan to release all the flavorful browned bits (deglazing). Let it simmer for 2 minutes until the alcohol smell dissipates.
-
10
Add the stock, crushed saffron, bay leaf, and the crushed almond paste. Stir well to combine.
-
11
Carefully return the meatballs to the skillet, ensuring they are mostly submerged in the liquid.
-
12
Reduce heat to low, cover, and simmer gently for 25-30 minutes. The sauce will thicken into a beautiful golden glaze.
-
13
Taste the sauce and adjust seasoning with salt and pepper. Remove the bay leaf before serving.
💡 Chef's Tips
For the softest texture, ensure your meat is cold when mixing but allow the formed meatballs to sit at room temperature for 10 minutes before frying. Always toast your saffron threads briefly in a dry pan or microwave for 10 seconds before crushing to release the full aroma. If the sauce becomes too thick, add a splash more of stock or water to reach your desired consistency. Using a mix of pork and beef is traditional; the pork provides the fat needed to keep the meatballs moist during the long simmer. Avoid using pre-packaged breadcrumbs; the fresh bread soaked in milk is the secret to the 'tapa' style tender texture.
🍽️ Serving Suggestions
Serve in a traditional terracotta 'cazuela' with plenty of crusty bread to mop up the almond sauce. Pair with a glass of chilled Manzanilla Sherry or a medium-bodied Spanish Rioja. Accompany with 'Patatas a lo Pobre' (poor man's potatoes) or simple white rice to soak up the gravy. Serve as a tapa with a side of salt-dusted Padrón peppers. A simple garnish of fresh mint or extra parsley adds a bright pop of color and flavor.