Bikers Spanish Meatballs “Albondigas” Recipe

Name: Bikers Spanish Meatballs “Albondigas”
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g/ 1lb 2oz minced beef (or a mixture of both) or 500 pork (or a mixture of both); 1/2 onion, finely chopped; 1 garlic clove, chopped; 2 tablespoons dried parsley; 3 -4 tablespoons fresh white breadcrumbs; 1 free-range egg, beaten; plain flour, for coating; 2 -3 tablespoons olive oil; 2 carrots, thinly sliced; 1/2 onion, finely chopped; 3 garlic cloves, chopped; 2 tablespoons dried parsley; 1 tablespoon paprika; generous pinch saffron; salt

Servings: persons

500 g/ 1lb 2oz minced beef (or a mixture of both) or 500 pork (or a mixture of both)
1/2 onion, finely chopped
1 garlic clove, chopped
2 tablespoons dried parsley
3 -4 tablespoons fresh white breadcrumbs
1 free-range egg, beaten
plain flour, for coating
2 -3 tablespoons olive oil
2 carrots, thinly sliced
1/2 onion, finely chopped
3 garlic cloves, chopped
2 tablespoons dried parsley
1 tablespoon paprika
generous pinch saffron
salt

1
For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
2
Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
3
Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
4
Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/1/2pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.

32219

kcal

Calories

2182

Fat

Carbs

3271

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 15 ingredients. The key ingredients include: 500 g/ 1lb 2oz minced beef (or a mixture of both) or 500 pork (or a mixture of both), 1/2 onion, finely chopped, 1 garlic clove, chopped, 2 tablespoons dried parsley, and more.

Yes, Bikers Spanish Meatballs “Albondigas” 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!

Bikers Spanish Meatballs “Albondigas”

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions