Albóndigas are traditional Spanish or Latin American meatballs, often served in a rich, flavorful broth or tomato sauce. The name “albóndiga” comes from the Arabic word al-bunduqa, meaning “the ball,” which makes sense since these meatballs are round and packed with flavor.
Here’s a delicious recipe for Albóndigas (meatballs in tomato sauce) with a hearty, savory sauce that’s sure to please!
Albóndigas (Meatballs in Tomato Sauce) Recipe
Ingredients:
For the meatballs:
- 1 lb (450 g) ground beef (or half beef, half pork for extra flavor)
- 1/2 cup breadcrumbs (preferably soaked in a little milk or water)
- 1 large egg
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika (or regular paprika)
- 1/2 tsp ground cinnamon (optional, but adds depth of flavor)
- Salt and black pepper, to taste
- Olive oil for frying
For the tomato sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz/400 g) crushed tomatoes (or fresh tomatoes, chopped)
- 1 tbsp tomato paste (optional, for a richer flavor)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 bay leaf
- Salt and black pepper, to taste
- 1/2 cup beef broth (or water)
- A pinch of sugar (optional, to balance the acidity of the tomatoes)
Instructions:
1. Prepare the meatball mixture:
- In a large bowl, combine the ground meat, breadcrumbs (soaked in milk or water), egg, finely chopped onion, minced garlic, parsley, cumin, paprika, cinnamon (if using), salt, and black pepper.
- Mix everything together until well combined. You can use your hands for the best results.
- Wet your hands with a little water and form the mixture into meatballs, about 1 to 1 1/2 inches in diameter. Set them aside on a plate.
2. Fry the meatballs:
- Heat 2-3 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the meatballs in batches (to avoid overcrowding the pan).
- Fry the meatballs, turning them occasionally, for about 5-6 minutes, until they are golden brown on all sides. They don’t need to be fully cooked through at this stage, since they will cook further in the sauce.
- Remove the meatballs from the skillet and set them aside on a plate.
3. Prepare the tomato sauce:
- In the same skillet (add a little more oil if necessary), sauté the chopped onion over medium heat for about 4-5 minutes, until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the crushed tomatoes, tomato paste (if using), oregano, cumin, smoked paprika, bay leaf, salt, and black pepper. Let the sauce simmer for 5 minutes, allowing the flavors to meld together.
- Add the beef broth (or water) and a pinch of sugar (if using) to balance the acidity of the tomatoes. Bring the sauce to a simmer.
4. Cook the meatballs in the sauce:
- Carefully add the browned meatballs into the simmering tomato sauce, making sure they are mostly submerged.
- Cover the skillet and let the meatballs cook in the sauce for another 15-20 minutes, until they are fully cooked through (internal temperature should be 160°F/70°C) and the sauce has thickened slightly.
5. Serve:
- Once the meatballs are fully cooked, discard the bay leaf.
- Serve the albóndigas hot with the tomato sauce, either on their own or with a side of rice, crusty bread, or mashed potatoes to soak up the delicious sauce.
Tips:
- For extra flavor: Add some grated Parmesan cheese to the meatball mixture or a splash of white wine to the tomato sauce.
- Spicy version: Add some chopped fresh chili or a pinch of cayenne pepper to the sauce for a bit of heat.
- Vegetarian option: You can substitute the meat with a combination of grated vegetables (like zucchini and carrots) and cooked quinoa or lentils to make plant-based albóndigas.
- Freezing: These meatballs freeze beautifully. After frying, let them cool and freeze in a single layer. Once frozen, transfer them to a zip-top bag. To cook from frozen, simmer in the sauce for about 30 minutes.
Serving Ideas:
- Rice: Albóndigas are often served over white or Spanish rice.
- Bread: Serve with a side of crusty bread to mop up the sauce.
- Vegetables: Pair with sautéed vegetables or a simple salad for a well-rounded meal.
These Albóndigas are perfect for family meals, dinner parties, or meal prep. Enjoy their rich flavors and comforting texture!