Spanish meatballs, albondigas, tapas meatball thingy's, whatever you call them in your house, I can guarantee a huge handful of us have tried these little bites at one time or another at a restaurant. Let's make some at home.
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I used to get my Spanish meatballs from this amazing little Spanish tapas bar down the road before kids came into the picture. It was tiny and dark. My sister and I used to hole up there for a couple of hours on a Friday night and just while away the night chatting, eating great food and drinking cheap wine.
The meatballs were so spicy they would blow your socks off, just how I like it! Not as it would turn out, how my kids like it....enter the family-friendly version of my favorite Spanish meatballs recipe.
What Do I Serve Alongside This Smoky Spanish Meatballs Recipe?
I wanted to create a Spanish Meatballs Recipe the whole family could enjoy, so mI made them big enough to serve as a main.
If I am going for tapas style, then I roll them half the size and present them in little terracotta bowls alongside some Quick Fried Crunchy Garlic Salt and Pepper Squid and some marinated mushrooms. Yum.
As a main, I served mine up alongside some:
- roasted broccoli,
- carrots,
- potatoes
- a side of fresh crusty bread for mopping up the garlicky tomato sauce once everything else has been scoffed down.
They would also go well with:
- some mashed potatoes, or mashed cauliflower if you prefer to keep it low carb;
- rice, quinoa, orzo or riced broccoli;
- spaghetti or zoodles if you want to make it a spaghetti and meatballs kinda dish.
Can The Meatballs Be Frozen?
Yes, they sure can.
Homemade meatballs are a super handy meal to have stored away in the freezer for meal prepping. In fact, when I am making a meatball dish I always double the recipe, use half for dinner that night and then freeze the other half for dinner on another night.
How to freeze your homemade Spanish meatballs:
- Follow the instructions for cooking the meatballs (in the recipe below).
- Once cooked, allow them to cool to the touch, transfer to a large baking tray (make sure it is one that will fit in your freezer), making sure they don't touch as we don't want them sticking together.
- Pop them on the tray into the freezer. Once frozen, remove the meatballs from the trays and transfer to plastic freezer storage bags or other freezer storage.
- Keep stored in the freezer and remove only as many meatballs as you need at a time.
- Reheat the meatballs on the stove, in sauces, or in the oven (350F for 20 minutes).
Why Does This Recipe Use Fresh Tomatoes Rather Than Canned?
I have used canned recipes for these Spanish meatballs before, and to be honest, if it was the dead of winter and fresh tomatoes were not readily available, then canned would do just fine.
I just love the consistency of fresh tomatoes when they cook down like this, they get almost jammy, which makes for a fantastic sauce that really grips to the meatballs. You do you though, if you are a can hoarder and have a bunch hanging out in the pantry then use those babies up. Similarly, if it's not the season for fresh tomatoes then make do with the canned version, just be sure to check the salt (and sugar) content before committing to a brand.
Recipe
Smoky Spanish Meatballs Recipe
Ingredients
Spanish Meatballs
- ½ cup fresh breadcrumbs (see notes for making your own)
- 2 tablespoon milk
- 500 grams (roughly 1lb) Minced beef
- 2 clove garlic minced
- 1 egg yolk
- 2 ½ teaspoon smoked paprika
- ¼ cup olive oil
Smoked Paprika Tomato Sauce
- 1 tablespoon olive oil
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 1 bay leaf
- ½ teaspoon smoked paprika
- 500 grams fresh tomatoes cored and chopped
Instructions
- Soak the breadcrumbs in milk for about 5 minutes and then squeeze out any excess liquid. Pop breadcrumbs into a bowl with the beef, garlic, egg yolk, and smoked paprika. Season with salt and pepper and use your hands to knead the mixture until it is smooth.
- Form the meat mixture into 12 balls and play on a tray. Cover with cling wrap and pop in the fridge for 10 minutes to rest.
- Heat the oil in a large frying pan over med heat. Cook the meatballs, turning, for 4 minutes or until browned. Use a slotted spoon to remove the meatballs and transfer to a plate. Reserve the oil in the pan for the tomato sauce.
- Return reserved pan with oil to medium heat. Add the little splash of extra oil, onion, garlic, and bay leaf and cook for about 4 mins, or until the onion is softened.
- Add in the paprika and cook for a further minute until fragrant.
- Stir in the tomatoes and return the meatballs to the pan. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the sauce has thickened and the meatballs are cooked through.
- Transfer to a bowl and serve immediately (see article for serving suggestions).
Notes
Nutrition
If you tried this recipe please comment and rate it.
I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3
Try some other meatball type meals:
- Self Saucing Honey Ginger and Garlic Pork Meatballs;
- Baked Turkey Meatballs with Ricotta;
- Baked Leftover Risotto Cheesy Rice Balls (Arancini)
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Happy Eating
xx
Karlos says
Great recipe! My goto has no paprika in it at all, but I really like the idea and will start trying. I also like your simple, but effective freezing method.
To the other commenters who say that this is not 'authentic' Albondigas...true, but this looks to be even easier (but, honestly, every version I have seen of this is not terribly difficult). For those scouring the web looking for a replication of what they just enjoyed at a tapas bar, just ask: "did I taste any paprika?" If not, then you are probably going to want to find a Serrano ham/anchovy/white wine-based sauce recipe (checkout The Barcelona Cookbook (2009), for a very good example).
Donna says
Thanks for weighing in Karlos! Yes, this is definitely an easy 'family-friendly' version as opposed to the traditional versions!
Sherri says
Okay, I hate to be the bad guy here but I have to say these taste nothing like authentic Spanish Albondiagas (meatballs). It took trying 3 different recipes for this dish before figuring out what was missing in each. It's a vital step in developing the intense flavor that turns this dish from bland into the beautiful dish it could be. My suggestion is to reduce the sauce to a paste while stirring constantly. It's roughly a 15 minute process on low heat. Go even longer if you like an even richer taste.
It's only by doing this doing the true sweet roasted flavor that should be in this dish comes to be. Then add water a quarter cup at a time back into the dish until your desired consistency has been achieved. Sorry but this is a 1 star for me but has potential for a 4th star by adding this step.
Donna says
Hi Sherri, I appreciate your taking the time to comment and leaving your tweaks to the recipe that worked for you. This recipe is by no means an attempt at a traditional recipe, hence the title referring to it being one the whole family will love...I do love traditional Spanish meatballs, but I find for a lot of kids the flavor is way too intense, hence the variation here. As the readers of wholefoodbellies tend to have young families or are wanting to get dinner on the table fast, we focus on quick and simple flavors, rather than something with a flavor profile as deep as what you would be going for in a traditional meatball. Glad you were able to make it work for you 😊
Katrina says
Made these today with gluten free breadcrumbs as my best friend who has coeliacs cane round for dinner and they were fantastic, even my picky 3 year old ate most of hers! We served ours with rice and it worked really well. Thanks for sharing this recipe, I will definitely be making it again!
Donna says
I am so glad you enjoyed these! Thanks for taking the time to pop in and let me know 🙂
Carol Doyle says
Am I blind? I can't seem to find the breadcrumb directions in the "notes".
Donna says
No you are not blind, they seem to have completely disappeared?!? I will add them back in again, sorry about that!
Marty says
I didn’t see a note for homemade breadcrumbs - can you share?
Donna says
I don't know how but those directions seem to have disappeared. Added them back in now!
Dana says
So glad you included tips on how to properly freeze these, because I can see myself making a lot of them! I love a smoky flavor profile and I've never had that with meatballs before. So I'm ALL about this.
Trish Bozeman says
Somehow, our kiddo likes spicy food, but isn't really into meat. Crazy how our eating habits completely change when kids come into the picture. These look amazing and simple though, and I'm loving the section on how to freeze them. Thanks for sharing!
Donna says
My son is the same, he will eat the spiciest foods but isn't fussed on meat or bread (who doesn't like bread???) He does however love dipping veggies into the tomato sauce from this recipe, so as long as he eat one meatball he can get away with it 🙂
Traci says
I used to work at a Spanish tapas restaurant, and albondigas were one of the most popular recipes on the menu. They're so easy, and so popular at any event, it's a wonder I don't make them more often! Thanks for sharing yours!
Donna says
How fun!! Yes they are always super popular, easy to feed a crowd and eat while standing 🙂
Annemarie says
There is nothing like a great tapas place to visit and nosh, unless it's your own house where you've recreated the dishes! I love the smoky, saucy flavors here and I would totally make them as a part of a little homemade tapas party. Though most of the year I won't go near the supermarket tomatoes, so canned it is for me. I love the boxed tomatoes which are just tomatoes and no additives. I think they'd make a great sauce with the meatballs.
Donna says
Oh I don't do the supermarket tomatoes either, we only get them fresh from the farmers market. I always buy a heap when they are in season and then can them for the rest of the year, but I know a LOT of people wouldn't want to go to that effort! I have never noticed the boxed ones, will have to keep an eye out for them!
Annissa says
Hot, spicy and smoky! These sound amazing! I love the idea of serving them over mashed cauliflower to keep the carb count down and add some extra veggies. Perfect for enjoying with all of that sauce!
Donna says
Right, cauliflower rice goes so well with the tomato sauce!
Annissa says
Hot, spicy and smoky! These sound amazing! I love the idea of serving them over mashed cauliflower to keep the carb count down and add some extra veggies!
Debra says
Oh these would be so perfect for hubby's card guys. I'm going to serve them inside sub rolls and they will LOVE them! They like meat....but it's gotta be tasty and I love the assortment of spices in your recipe. I also love your tips for making them in advance. Totally me.
Donna says
Oh yum, I love the idea of serving them in subs!! Definitely a card night meal 🙂
Carmy says
I love a good saucy smoky meatball! I love the way you described the sauce, jammy - that's the type of thick yummy sauce I like for meatballs. I usually use canned tomatoes but I'll have to try it with fresh tomatoes when I get the chance!
Donna says
Canned tomatoes work great as well, I just have an abundance of fresh tomatoes on hand right now and they really give the sauce a great consistency!
Sean@Diversivore says
I don't make meatballs very often, but not because I dislike them - I think it's more because I don't feel the need to repeat the classic marinara sauce American Italian dish all that often. But I don't know why I haven't thought more about trying out different flavour combinations like this! I love spice, and I love smoke, and the combination sounds perfect against the rich, hearty taste of the meatballs. I love that you doubled down on the smoked paprika too, putting it in the meatballs and the sauce. It's such an awesome flavour, and so much fun to play around with. Cheers!
Donna says
I am with you Sean, we make meatballs every so often but never the classic American style - we usually go for something like this or an asian style for something different! Yes my husband thinks I am a little bit too obsessed with smoked paprika these days, but it gives such a great flavor I just can't pass up on the opportunity to use it everywhere 🙂
Daniela says
I LOVE Spanish meatballs, but I've never made them at home. Now I can! I also love the suggestions that you give for sides. I think I'll go for some crusty bread because that sauce looks too good to waste. Great recipe!
Marisa Franca says
Spicy!! That's exactly how we like them and the sauce is amazing. Catch all those delicious drippings with some great tasting artisan bread. Not the wimpy white bread you get from the store. You need the chewy delicious hearty bread to go along with terrific smoky spicy Spanish meatballs. This recipe is a keeper.
Lisa says
I've seen some meatballs in my time (and let's be honest, I'm not gonna turn any of them down) but these are quite possibly the most captivating one's I've ever seen. That tomato sauce deserves to be slathered over a slice of bread and eaten in alternating bites with the meatballs. Seriously. Maybe a swig of wine to wash it down. I'm a big spice-lover -- so I'm wondering what you'd add to make this the spicy version you mentioned. Cayenne? Hot Paprika? Would love to know.
Gloria says
Oh man, these sound so good. Pasta, rice, potatoes and SUBS....would have a home for these. Those flavours sound fantastic. I love smoked paprika and Spanish food. I need to whip some up this weekend.
Donna says
Ooh I hadn't thought about putting them in a sub - great idea!
Tracy says
Those nights with your sister sound like sooo much fun. I hope you're able to get out with her occasionally even with kids. But being able to make these meatballs at home means you can just tell her to bring the cheap wine and you guys can lock yourself away from the kids 😉
Donna says
Haha now that I am back in Australia I would say that is a fantastic plan 🙂