📝 About This Recipe
These classic Spanish meatballs are a cornerstone of the tapas tradition, offering a soul-warming blend of heritage and flavor. Crafted with a mix of beef and pork for the perfect texture, they are seasoned with smoky pimentón and simmered in a luxurious sauce of vine-ripened tomatoes and dry Sherry. Whether served as a standalone snack or as part of an elaborate charcuterie spread, these albóndigas bring the vibrant energy of a Madrid tavern right to your kitchen.
🥗 Ingredients
The Meatballs
- 250 grams Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 250 grams Ground Pork (finely ground)
- 1/2 cups Fresh Breadcrumbs (soaked in 2 tbsp milk)
- 1 large Egg (lightly beaten)
- 2 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet or bittersweet)
- 1 teaspoon Salt and Black Pepper (to taste)
- 1/4 cups All-purpose Flour (for dredging)
The Sauce
- 3 tablespoons Extra Virgin Olive Oil (Spanish Hojiblanca or Picual preferred)
- 1 medium Yellow Onion (very finely diced)
- 2 cloves Garlic (thinly sliced)
- 1/2 cups Dry Sherry (Fino or Amontillado) (adds a nutty depth)
- 1.5 cups Crushed Tomatoes (canned San Marzano or high-quality puree)
- 1/2 cups Beef Stock (low sodium)
- 1 pinch Saffron Threads (crushed and bloomed in a teaspoon of warm water)
- 1/2 teaspoon Sugar (to balance acidity)
For Garnish
- 1 tablespoon Fresh Parsley (chopped)
- 6-8 pieces Manzanilla Olives (optional, for serving)
👨🍳 Instructions
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1
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, beaten egg, minced garlic, chopped parsley, smoked paprika, salt, and pepper.
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2
Using your hands, gently mix the ingredients until just combined. Avoid overworking the meat, as this can make the meatballs tough.
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3
Shape the mixture into small, bite-sized balls, approximately 1 inch (2.5 cm) in diameter. You should get about 20-24 meatballs.
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4
Place the flour in a shallow dish and lightly dredge each meatball until thinly coated, shaking off any excess.
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5
Heat the olive oil in a wide, deep skillet or cazuela over medium-high heat. Once shimmering, add the meatballs in batches.
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6
Brown the meatballs for about 5-6 minutes, turning them frequently until they develop a golden-brown crust on all sides. They don't need to be cooked through yet. Remove and set aside on a plate.
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7
In the same skillet (keep the flavorful fat!), lower the heat to medium and add the diced onion. Sauté for 5 minutes until soft and translucent.
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8
Add the sliced garlic and cook for another 1 minute until fragrant, being careful not to let it burn.
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9
Pour in the Sherry to deglaze the pan, scraping up any browned bits (fond) from the bottom. Let it reduce by half.
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10
Stir in the crushed tomatoes, beef stock, bloomed saffron, and sugar. Season with a pinch of salt and pepper.
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11
Bring the sauce to a gentle simmer, then carefully return the meatballs to the pan along with any juices that collected on the plate.
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12
Cover the skillet and simmer on low heat for 15-20 minutes, or until the sauce has thickened and the meatballs are tender and fully cooked.
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13
Taste the sauce and adjust the seasoning if necessary. If the sauce is too thick, add a splash more stock or water.
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14
Transfer to a serving dish, garnish with fresh parsley and a few olives, and serve hot.
💡 Chef's Tips
For the softest texture, ensure your breadcrumbs are thoroughly soaked in milk before adding them to the meat. Don't skip dredging the meatballs in flour; this helps brown them and naturally thickens the sauce as they simmer. If you prefer a spicy kick, add half a dried guindilla pepper or a pinch of red chili flakes to the sauce. Make these a day ahead! The flavors deepen significantly after resting in the refrigerator overnight. Use a traditional clay 'cazuela' for cooking and serving to maintain heat and provide an authentic Spanish presentation.
🍽️ Serving Suggestions
Serve with thick slices of crusty Manchego cheese and a pile of Serrano ham for a complete charcuterie experience. Pair with a glass of chilled Manzanilla Sherry or a bold Rioja red wine. Provide plenty of toasted rustic bread to mop up every drop of the saffron-infused tomato sauce. Serve alongside 'Patatas Bravas' (fried potatoes) for a classic duo of Spanish tapas. Offer toothpicks for easy snacking if serving in a casual, standing-room party setting.