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    You are in: Home / Recipes / Albondigas (Spanish Meatballs) Recipe
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    Albondigas (Spanish Meatballs)

    Albondigas (Spanish Meatballs). Photo by Andrew Schofield

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Andrew Schofield's Note:

    A very popular Spanish tapas dish - I can't vouch for the authenticity, but it tastes great. Lamb can be used as a substitute for beef if desired. Taken from my blog at

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    Units: US | Metric


    1. 1
      Mix the mince with the egg and half the onion. Season with 1 stock cube and black pepper.
    2. 2
      Roll the mixture with your hands into ping pong sized balls and fry in oil until almost cooked (the meatballs can still be slightly pink in middle as they are going to simmer in the sauce). Drain all but 1tbsp oil in the pan, retaining the bit’s of meat that are left in the bottom of the pan. Add the rest of the onions and some garlic and fry for a further 2 minutes - they should turn a beatiful meaty colour.
    3. 3
      Add the 2 tins of chopped tomatoes and a good sprinkling of mixed herbs (I used Herbs de Provence). Add in the red wine and crumble in the final stock cube, then season again if required.
    4. 4
      Simmer for 20 minutes so that the sauce thickens - longer if it requires it.
    5. 5
      Serving Suggestion - This can be served on it’s own as part of a tapas meal, or you could serve these with spaghetti or some Spanish rice.

    Ratings & Reviews:


    Nutritional Facts for Albondigas (Spanish Meatballs)

    Serving Size: 1 (387 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 266.9
    Calories from Fat 85
    Total Fat 9.5 g
    Saturated Fat 3.4 g
    Cholesterol 126.8 mg
    Sodium 413.6 mg
    Total Carbohydrate 11.8 g
    Dietary Fiber 2.8 g
    Sugars 6.9 g
    Protein 29.9 g

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