Spanish Albóndigas in Tomato Sauce

pan of Spanish meatballs with a serving spoon.

5 from 6 votes

Spanish Albóndigas in Tomato Sauce

These authentic Spanish albóndigas is the perfect addition to any tapas night! These moist meatballs are made with pork and chorizo, and are served in a flavorful tomato sauce. Enjoy with a glass of sherry!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: Spanish

Servings: servings

Calories: 651.89kcal

Author: Lauren Aloise

Ingredients

For the Meatballs

3 tablespoons extra virgin olive oil
10.5 oz semi-cured Spanish chorizo finely chopped
10.5 oz ground pork
1 medium onion finely chopped
2 cloves garlic finely chopped
1 teaspoon sweet paprika
1 sprig fresh thyme
½ cup breadcrumbs
1 large egg
1 pinch salt
1 pinch black pepper

For the Sauce

1 tablespoon extra virgin olive oil
½ medium onion finely chopped
2 cloves garlic finely chopped
1 teaspoon smoked paprika
2 bay leaves
½ cup white wine or dry sherry wine for authenticity
½ cup chicken or vegetable stock
1 14-oz can crushed or diced tomatoes
salt and black pepper to taste
1 handful fresh parsley leaves for garnish

US Customary - Metric

Instructions

Place a heavy skillet over medium-high heat and add one tablespoon of the olive oil. Once it's hot, add the chopped chorizo and sauté until the fat is released and the meat turns golden, about 5 minutes.
Add the diced onion and sauté for 3 minutes, or until translucent. Add the garlic and sauté until aromatic, about 1-2 minutes. Take off the heat and set aside to cool to room temperature.
Combine the ground pork, breadcrumbs, paprika, thyme leaves, egg, salt, and pepper in a large mixing bowl. Add the cooled onions, garlic, and chorizo and mix until well combined.
Wet your fingers gently with water roll the mixture into 1-inch meatballs, or whatever size you prefer. Keep in mind that larger meatballs will need a longer cooking time.
To cook the meatballs, place the heavy skillet back over medium-high heat and add the remaining two tablespoons of olive oil. Pan fry the meatballs, 5 or 6 at a time, until they're golden brown on the outside and cooked through.
To prepare the sauce, place a separate saucepan over medium-high heat and add the olive oil. Sauté the diced onion until translucent, then add the garlic and paprika and cook for another 2 minutes, or until aromatic.
Deglaze the pan with the white wine and cook until the wine is reduced, about 4-5 minutes.
Add the stock, tomatoes, and bay leaves, bring to the boil, and then reduce to a simmer. Cook, stirring occasionally, for 10-15 minutes or until it reaches a saucelike consistency. Season with salt and pepper to taste.
Add the meatballs to the tomato sauce, heat through, and serve garnished with fresh parsley.

Notes

Try not to over-handle the meat mixture, or the meatballs may be tough.
If you have larger meatballs, they'll take longer to cook!
Not sure if the meatballs are cooked through? Use an instant-read thermometer to make sure they're cooked to 160°F (71°C).

Nutrition