Spanish Meatballs (Albondigas)

"An easy and delicious tapa dish. There are many versions of albondigas and this is one that I hope you like. Enjoy!"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by JackieOhNo! photo by JackieOhNo!
photo by katew photo by katew
photo by I'mPat photo by I'mPat
Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Mix the ground beef with the egg and half of the chopped onion. Season with one stock cube and black pepper.
  • Pour olive oil into a large pot and heat. Roll the meat mixture into the size of ping pong balls and add them to the oil. Fry until almost done then add the rest of the onion and fry together for another couple of minutes.
  • Add tomatoes to the meatballs; add the red wine, the other stock cube and black pepper to season. Let everything simmer for another 15 minutes.

Questions & Replies

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Reviews

  1. Baby Kato
    Thank you for sharing this wonderful recipe. We loved these flavorful tender meatballs and their unique sauce. It was perfect served with your Lemon cilantro Rice Pilaf. We will be enjoying this lovely recipe again and again. Kudos on making it into my Best of 2018 cookbook. Made for Susie's World Tour - Argentina.
     
  2. JackieOhNo!
    This is super fast to put together and smells wonderful while cooking! My bouillon cubes wouldn't really crush up, so I used powder bouillon instead. I probably made my meatballs too large (I ended up with 13). I think they overcooked, though, and should only be browned before adding the onion. The additional cooking and the simmering with the tomatoes cooks them well. I also would add some salt next time. I know it's tricky because of the bouillon. Made for ZWT 8.
     
  3. katew
    Great little tapas dish, tasty and easy to do midweek. Very versatile as would go well with pasta or noodles. We just used a toothpick and had a couple each . Made for ZWT8.
     
  4. I'mPat
    I made a full recipe as the packet of mince (very lean) was just that even though only 3 of us were dining (1 serve left over) and used a red onion and the DM and DS certainly enjoyed, I used tomatoes picked fresh off the vine from the garden and a shiraz wine and cooked as per recipe, for me I would like to have put some fresh herbs in (oregano and basil) but realize that this is not traditional to this recipe, I served over bow pasta with steamed vegetables for a very enjoyable dinner. Thank you Nif made for Went to Market.
     
  5. Acerast
    Outstanding!! The flavors combined so nicely! We used Spanish olive oil which adds its own unique flavor to this dish. The tomato skins were ready to peel off after only 20 seconds submerged in the boiling water. We enjoyed this with Recipe#370876 a lettuce and parsley salad dressed in lemon and olive oil and the rest of the bottle of wine. Delicioso!! Thanks Nif! Made for ZWT5 (and will be made again and again.)
     
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Tweaks

  1. JackieOhNo!
    This is super fast to put together and smells wonderful while cooking! My bouillon cubes wouldn't really crush up, so I used powder bouillon instead. I probably made my meatballs too large (I ended up with 13). I think they overcooked, though, and should only be browned before adding the onion. The additional cooking and the simmering with the tomatoes cooks them well. I also would add some salt next time. I know it's tricky because of the bouillon. Made for ZWT 8.
     

RECIPE SUBMITTED BY

I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
 
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