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You may recognise these Spanish Meatballs from tapas menus around the world. They are bite-sized and tender and simmered in a beautifully flavoursome sauce of garlic, tomato, red wine and paprika. The great news is that you can make this beautiful snack or starter at home in just 30 minutes, without compromising on any of the taste!

What are they?

These traditional Spanish meatballs, known in Spain as albondigas (which literally means ‘meatballs’) are small meatballs cooked in a tasty tomato sauce. As they are a traditional tapas dish you’ll often see them served in those small brown clay dishes (cazuela) for sharing.

Mexico also has their own version of albondigas as well. These are a little different to the Spanish version as they are typically served in a thinner ‘soup’ and pack a little more spice.

What can I serve them with?

These meatballs are small and bite-sized, and they are intended to be eaten as a snack alongside a drink. In Spain dinner is typically eaten late, so tapas is often served around the evening-time when people finish work and visit their local bar or tavern.

You can serve these as a snack or appetizer, or you can serve these alongside a platter of other tapas dishes to make a You can eat these as a snack or appetizer, or you can serve them alongside a platter of other tapas dishes to make a more substantial meal.

A few great ideas include:

• Garlic mushrooms
• Artichoke bruschetta
• Pollo al Ajillo

Of course, a glass of rioja on the side is a must!

What type of wine should I use?

While any variety of red wine will work in this recipe, Spain is home to some of the most popular and best wines in the world. So, for extra authenticity, reach for a bottle of Spanish red for this recipe. You’ll be spoilt for choice!

Ideally, opt for a full-bodied wine which will add more richness to the sauce. Typically, a wine with over 13.5% ABV is considered full-bodied. Rioja, an aged Tempranillo or Monastrell are all great choices.

If you are using wine from another country then cabernet sauvignon, shiraz or Malbec all work well too.

Can I substitute the wine?

You can substitute the wine if you prefer to not use alcohol products. Beef stock is a great alternative, or you could find an alcohol-free red wine.

However, the flavour will be the richest and most authentic if you use wine. So, if you are worried about the dish containing alcohol then don’t be – the alcohol in the wine evaporates during the cooking process.

Can I make them in advance?

These meatballs are great to make in advance which is perfect if you want to serve them when entertaining (and you don’t want to be stuck in the kitchen). Keep them stored in a sealed container in the fridge for up to 3 days and then reheat on the hob/stove. Add a splash of water to the sauce to loosen if needed.

You can also freeze leftovers for up to 3 months. Defrost thoroughly before reheating.

Ingredients & Substitutions

For a full list of ingredients with weights and measurements jump to the printable recipe card.

For the meatballs

• Onion, diced
• Minced beef – alternatively you can use pork mince instead of beef, or a combination of the two.
• Dried breadcrumbs – traditionally this recipe uses fresh crumbs (although I like to use dried because it’s easier). If you want to use fresh breadcrumbs then reduce the amount by 1.5tbsp.
• Egg yolk
• Smoked paprika – you can substitute hot paprika for a little extra heat, or sweet for a sweeter flavour
• Finely chopped fresh parsley – substitute for dried parley in a pinch. If so, reduce the amount by half.

For the sauce

• Garlic, finely chopped
• Red wine
• Tinned chopped tomatoes

How to make them

For more detailed recipe steps with tips jump to the printable recipe card.

1. Saute the onions in a large frying pan/skillet until soft.
2. Transfer the onions to a large bowl and leave to cool. When cooled add the mince meat, breadcrumbs, egg yolk, Sauté the onions in a large frying pan/skillet until soft.
3. Transfer the onions to a large bowl and leave to cool. When cooled add the beef, breadcrumbs, egg yolk, paprika and parsley and season well.
4. Roll the mixture into meatballs, around the size of a walnut. Toss them in a little flour to coat.
5. Return the meatballs to the pan and cook until browned all over. Set aside.
6. Add the garlic to the pan and cook for 1-2 minutes until lightly golden.
7. Add the tomatoes and red wine and stir everything together.
8. Place the meatballs back in the pan and simmer for 20 minutes.

Looking for more great Mediterranean recipes? Try:

• Roasted Mediterranean vegetables
• Spanish Chorizo pasta
• Chicken and chorizo paella
• Greek stuffed tomatoes
• Italian salsa verde
• Tabbouleh salad

Products that work well for this recipe:

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