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Albondigas

Enjoy the Taste of Spain!
Albondigas en salsa (meatballs in sauce) recipe

These tasty meat balls give minced beef a dash of Spanish style. Serve with crusty bread or patatas bravas.

Ingredients

For the meatballs
  • 500 g minced beef or lamb
  • 0.25 quarter of a Spanish onion, chopped
  • 1 garlic clove
  • 1 pinch Salt & black pepper
  • 1 sprig of flat parsley
  • 1 slice of white bread
  • 100 ml milk
  • 1 egg
  • 17.6 oz minced beef or lamb
  • 0.25 quarter of a Spanish onion, chopped
  • 1 garlic clove
  • 1 pinch Salt & black pepper
  • 1 sprig of flat parsley
  • 1 slice of white bread
  • 3.5 fl oz milk
  • 1 egg
  • 17.6 oz minced beef or lamb
  • 0.25 quarter of a Spanish onion, chopped
  • 1 garlic clove
  • 1 pinch Salt & black pepper
  • 1 sprig of flat parsley
  • 1 slice of white bread
  • 0.4 cup milk
  • 1 egg
For the sauce
  • 4 tbsp Spanish olive oil
  • 0.75 3/4 of a Spanish onion
  • 4 garlic cloves
  • 1 small carrot
  • 1 small tin of green peas
  • 1 glass of Spanish red wine
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 1 pinch Salt
  • 1 tin of chopped plum tomatoes
  • 1 tsp sugar
  • 4 tbsp Spanish olive oil
  • 0.75 3/4 of a Spanish onion
  • 4 garlic cloves
  • 1 small carrot
  • 1 small tin of green peas
  • 1 glass of Spanish red wine
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 1 pinch Salt
  • 1 tin of chopped plum tomatoes
  • 1 tsp sugar
  • 4 tbsp Spanish olive oil
  • 0.75 3/4 of a Spanish onion
  • 4 garlic cloves
  • 1 small carrot
  • 1 small tin of green peas
  • 1 glass of Spanish red wine
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 1 pinch Salt
  • 1 tin of chopped plum tomatoes
  • 1 tsp sugar

    Step-by-step

    1. Soak the bread in the milk. Finely chop the garlic, Spanish onion and flat parsley
    2. Whisk the egg and mix all the ingredients together in a baking tray and knead this dough with clean hands for 2 minutes (don't over work it as the meatballs will become rubbery).
    3. Make balls by rolling the mince between your hands and lay them on a baking tray.
    4. Roast them in the oven with a drizzle of Spanish olive oil for 10 minutes at 180 degrees.
    5. Heat a large frying pan over a medium heat with some Spanish olive oil, then fry the finely chopped garlic, carrot and Spanish onion until transparent.
    6. Add the thyme, rosemary, salt, sugar, pepper and the glass of Spanish red wine and flambé.
    7. Let the wine reduce by half and add the chopped tinned tomato. Cook for five minutes, add the green peas and meatballs and cook all together for another five minutes until the meatballs are fully cooked.

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