Spanish-Style Albondigas with Rich Tomato Sauce
Indulge in the flavors of Spain with these exquisite albondigas, or Spanish meatballs. Perfectly seasoned and tender, these meatballs are bathed in a rich and tangy tomato sauce, enhanced with the aroma of red wine and fragrant herbs. Serve them as part of a delightful tapas spread, or pair them with spaghetti or Spanish rice for a hearty meal. Whether you're entertaining guests or enjoying a cozy family dinner, these albondigas are sure to impress with their mouthwatering taste and simple preparation.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
lean beef, minced
500 g (raw)
egg
1 (beaten)
chopped tomatoes
800 g (canned)
beef bouillon cubes
2 (crumbled)
red wine
1/2 glass (dry)
herbes de provence
to taste (mixed)
onion
1 (finely sliced)
garlic clove
1 (finely sliced)
olive oil
for frying (as needed)
Instructions
1
In a large bowl, combine the minced beef, beaten egg, and half of the finely sliced onion. Season with crumbled beef bouillon and black pepper to taste, mixing well until fully integrated.
2
Using your hands, roll the mixture into balls roughly the size of ping pong balls. Heat a generous amount of olive oil in a large frying pan over medium heat and add the meatballs. Cook until they are browned on the outside but still slightly pink in the center (they will finish cooking in the sauce). Remove the meatballs from the pan and drain most of the oil, leaving about 1 tablespoon behind.
3
In the same pan, add the remaining sliced onion and garlic, sautéing for about 2 minutes until they soften and develop a rich, golden color.
4
Pour in the canned chopped tomatoes and add a generous sprinkle of herbes de provence. Pour in the red wine and crumble the second beef bouillon cube into the sauce. Stir to combine and taste for seasoning, adjusting with salt and pepper as needed.
5
Return the meatballs to the pan and gently place them into the sauce. Allow the dish to simmer on low heat for about 20 minutes, uncovered, until the sauce thickens and the meatballs are fully cooked through, stirring occasionally.
6
Serve the albondigas hot as part of a tapas platter, or over spaghetti or Spanish rice for a delightful main course.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spanish-style albondigas?
Albondigas are traditional Spanish meatballs, typically seasoned with herbs and served in a rich tomato sauce.
What type of meat is used in this recipe?
This recipe uses 500 grams of lean minced beef.
How many servings does this albondigas recipe make?
This recipe is designed to provide 4 servings.
What is the base of the rich sauce?
The sauce is made from 800 grams of canned chopped tomatoes, red wine, and beef bouillon.
Is wine used in the preparation of the sauce?
Yes, half a glass of dry red wine is added to enhance the flavor of the tomato sauce.
What herbs are recommended for seasoning?
Herbes de provence are used to add a fragrant aroma to the dish.
What acts as the binding agent for the meatballs?
One beaten egg is mixed with the minced beef to help bind the meatballs.
How much minced beef is required?
The recipe calls for 500 grams of lean minced beef.
How many tomatoes are needed?
You will need 800 grams of canned chopped tomatoes.
How many beef bouillon cubes are used?
A total of two beef bouillon cubes are used: one for the meat mixture and one for the sauce.
What size should the meatballs be rolled into?
The meat mixture should be rolled into balls roughly the size of ping pong balls.
How are the meatballs initially cooked?
The meatballs are first browned in olive oil until the outside is cooked but the center remains slightly pink.
How should the onion be prepared?
One onion should be finely sliced, with half going into the meat and half into the sauce.
How is the garlic prepared for this dish?
One garlic clove should be finely sliced and sautéed with the onions.
How long should you sauté the onion and garlic for the sauce?
Sauté the onion and garlic for about 2 minutes until they soften and turn golden.
What is the total simmering time for the albondigas?
The meatballs should simmer in the sauce for about 20 minutes.
Should the pan be covered while the sauce simmers?
No, the sauce should simmer uncovered to allow it to thicken properly.
Can these meatballs be served as tapas?
Yes, albondigas are a classic choice for a Spanish tapas spread.
What are some recommended side dishes?
These meatballs pair excellently with spaghetti or Spanish rice.
Is this a hearty main course?
Yes, it can be served as a hearty meal when paired with a starch like rice or pasta.
What oil is best for frying the meatballs?
Olive oil is used for both frying the meatballs and sautéing the vegetables.
What is the texture of the meatballs?
The meatballs are described as perfectly seasoned and tender.
What flavor profile does the sauce have?
The sauce is rich and tangy, enhanced by red wine and savory beef bouillon.
At what point is the red wine added?
The red wine is poured into the pan after the chopped tomatoes have been added.
When do the meatballs return to the pan?
Return the meatballs to the pan once the sauce ingredients have been combined and stirred.
How is the bouillon cube added to the meat?
The bouillon cube is crumbled directly into the minced beef and egg mixture.
How is the bouillon cube added to the sauce?
The second bouillon cube is crumbled into the tomato and wine mixture in the pan.
What is the recommended heat level for simmering?
The dish should be simmered on low heat to ensure the meatballs cook through without burning the sauce.
Is this recipe easy to prepare?
Yes, the recipe is noted for its simple preparation and mouthwatering results.
How should I adjust the final seasoning?
Taste the sauce during the simmering process and adjust with salt and black pepper as needed.