Albondigas (Spanish Meatballs) Recipe

Name: Albondigas (Spanish Meatballs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Meatballs; 1/2 cup fresh breadcrumb; 2 tablespoons milk; 1/2 lb lean pork, minced; 2 lbs beef or 2 lbs veal, minced; 1 egg, beaten to blend; 4 1/2 teaspoons minced onions; 3 small garlic cloves, minced; 1 tablespoon minced fresh parsley; 1/4 teaspoon salt; 1/4 teaspoon fresh ground pepper; For White Wine Sauce; 1/2 cup olive oil; 1 large onion, minced; 1 large carrot, minced; 1 tablespoon all-purpose flour; 1 cup beef stock; 1/2 cup dry white wine; 1 tablespoon tomato puree; 1/4 teaspoon fresh ground pepper; 1 whole clove; salt; 1 cup vegetable oil (or less); all-purpose flour

Servings: persons

For Meatballs
1/2 cup fresh breadcrumb
2 tablespoons milk
1/2 lb lean pork, minced
2 lbs beef or 2 lbs veal, minced
1 egg, beaten to blend
4 1/2 teaspoons minced onions
3 small garlic cloves, minced
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
For White Wine Sauce
1/2 cup olive oil
1 large onion, minced
1 large carrot, minced
1 tablespoon all-purpose flour
1 cup beef stock
1/2 cup dry white wine
1 tablespoon tomato puree
1/4 teaspoon fresh ground pepper
1 whole clove
salt
1 cup vegetable oil (or less)
all-purpose flour

1
For Meatballs:
2
Soak breadcrumbs in milk until very soft, about 5 minutes.
3
Combine with all remaining ingredients in large bowl; mix until just blended.
4
Roll into 1-inch diameter rounds; refrigerate 1 hour.
5
Meanwhile, for Sauce:
6
Heat olive oil in large skillet over medium-low heat.
7
Add onion and carrot and cook until tender, stirring occasionally, about 10 minutes.
8
Add 1 tablespoon flour and stir 3 minutes.
9
Blend in stock, then stir in wine,tomato puree,pepper,clove and salt.
10
Bring to a boil, stirring and skimming surface.
11
Reduce heat and simmer 30 minutes; adjust seasoning.
12
Heat vegetable oil in another large skillet over medium-high heat.
13
Roll meatballs in flour to coat.
14
Add to skillet and cook until light brown on all sides, about 5 minutes.
15
Transfer meatballs to sauce, using slotted spoon.
16
Simmer until meatballs are cooked through, stirring occasionally, about 25 minutes.
17
Serve immediately.

1649

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For Meatballs, 1/2 cup fresh breadcrumb, 2 tablespoons milk, 1/2 lb lean pork, minced, and more.

Yes, Albondigas (Spanish Meatballs) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Albondigas (Spanish Meatballs)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions