📝 About This Recipe
Transport your senses to a sun-drenched plaza in Seville with these authentic Spanish Albóndigas. These tender, melt-in-your-mouth meatballs are crafted from a savory blend of pork and beef, simmered slowly in a smoky, velvet-textured tomato sauce thickened with traditional ground almonds. It is a quintessential tapas experience that balances rustic comfort with sophisticated Mediterranean spices.
🥗 Ingredients
The Meatballs
- 250 grams Ground Beef (80/20 fat ratio for moisture)
- 250 grams Ground Pork (high quality)
- 1/2 cup White Breadcrumbs (fresh or Panko)
- 1/4 cup Whole Milk (to soak the breadcrumbs)
- 1 large Egg (beaten)
- 2 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Salt and Black Pepper (to taste)
- 1/2 cup All-purpose Flour (for dredging)
The Salsa Roja (Sauce)
- 1 medium Spanish Onion (finely diced)
- 2 cloves Garlic (sliced thinly)
- 400 grams Crushed Tomatoes (high-quality canned or fresh grated)
- 1/2 cup Dry White Wine (such as Albariño or Pinot Grigio)
- 1 cup Beef or Chicken Stock (low sodium)
- 1 teaspoon Smoked Paprika (Pimentón) (sweet or bittersweet)
- 1 pinch Saffron Threads (toasted and crushed)
- 2 tablespoons Blanched Almonds (toasted and finely ground)
- 4 tablespoons Extra Virgin Olive Oil (Spanish origin preferred)
👨🍳 Instructions
-
1
In a small bowl, combine the breadcrumbs and milk. Let them sit for 5-10 minutes until the bread has fully absorbed the liquid, forming a 'panade'—this is the secret to tender meatballs.
-
2
In a large mixing bowl, combine the ground beef, ground pork, beaten egg, minced garlic, parsley, nutmeg, salt, pepper, and the soaked breadcrumbs.
-
3
Using your hands, gently mix the ingredients until just combined. Be careful not to overwork the meat, which can make the meatballs tough.
-
4
Shape the mixture into small, walnut-sized balls (about 1 inch in diameter). You should get approximately 20-24 meatballs.
-
5
Lightly dredge each meatball in the all-purpose flour, shaking off any excess. This helps with browning and naturally thickens the sauce later.
-
6
Heat 3 tablespoons of olive oil in a large, deep skillet or cazuela over medium-high heat. Brown the meatballs in batches until golden on all sides (about 5 minutes). They don't need to be cooked through yet. Remove and set aside.
-
7
In the same pan, add the remaining tablespoon of oil if needed. Sauté the diced onion over medium heat for 6-8 minutes until soft and translucent.
-
8
Add the sliced garlic and smoked paprika. Stir constantly for 1 minute until fragrant, being careful not to burn the paprika.
-
9
Pour in the white wine to deglaze the pan, scraping up all the flavorful browned bits from the bottom. Let the wine reduce by half.
-
10
Add the crushed tomatoes, stock, saffron, and ground almonds. Stir well to combine and bring to a gentle simmer.
-
11
Carefully return the meatballs to the skillet, nesting them into the sauce. Cover and simmer on low heat for 20-25 minutes.
-
12
Remove the lid and let the sauce thicken for another 5 minutes. The sauce should be glossy and coat the back of a spoon.
-
13
Taste the sauce and adjust seasoning with salt and pepper. Garnish with a final sprinkle of fresh parsley before serving.
💡 Chef's Tips
For the best texture, chill the meat mixture for 30 minutes before rolling into balls; it helps them hold their shape. Always use a mix of beef and pork; the pork adds essential fat and tenderness that beef alone lacks. Toasting the saffron threads in a dry pan for 30 seconds before crushing them releases the maximum aroma and color. If the sauce becomes too thick, add a splash more of stock or water to reach your desired consistency. Never boil the meatballs vigorously; a gentle simmer ensures they stay moist and don't break apart.
🍽️ Serving Suggestions
Serve in a traditional clay 'cazuela' with plenty of crusty warm baguette to soak up the almond-tomato sauce. Pair with a chilled glass of Spanish Manzanilla Sherry or a crisp Rosado wine. Include as part of a tapas spread alongside Patatas Bravas and Gambas al Ajillo. For a heartier meal, serve over a bed of saffron rice or buttery mashed potatoes. Offer a side of Alioli (garlic mayonnaise) for those who enjoy an extra creamy, pungent kick.