Albóndigas en Salsa

Name: Albóndigas en Salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 500g ground beef; 1 egg; 3 tbsp breadcrumbs; 2 cloves garlic, minced; 2 tbsp fresh parsley, chopped; Salt and pepper; 3 tbsp olive oil; 1 onion, finely diced; 400g crushed tomatoes; 125ml beef stock; 1 bay leaf; Pinch of nutmeg

Albóndigas en Salsa (al-BON-dee-gas en SAL-sah)

Beef Meatballs in Tomato Sauce

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 374 kcal

Tender beef meatballs gently simmered in a fragrant tomato and garlic sauce until they absorb the surrounding flavors, a comfort dish found in homes and tapas bars across Spain.

Nutrition & Info

Protein 26.0g

Carbs 18.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free

Allergen Warnings

⚠ gluten ⚠ eggs

Equipment Needed

large skillet saucepan mixing bowl

Presentation Guide

Vessel: clay cazuela

Garnishes: chopped parsley

Accompaniments: crusty bread, rice

Ingredients

500g ground beef
1 egg
3 tbsp breadcrumbs
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper
3 tbsp olive oil
1 onion, finely diced
400g crushed tomatoes
125ml beef stock
1 bay leaf
Pinch of nutmeg

Instructions

1
Combine ground beef, egg, breadcrumbs, half the garlic, parsley, salt, pepper, and nutmeg. Mix gently and shape into walnut-sized balls.
2
Heat olive oil in a large skillet. Brown meatballs in batches, turning carefully. Remove and set aside.
3
In the same pan, sauté onion and remaining garlic for 5 minutes.
4
Add crushed tomatoes, beef stock, and bay leaf. Simmer for 10 minutes.
5
Return meatballs to the sauce, cover, and simmer gently for 20 minutes until cooked through and sauce is thick.
6
Discard bay leaf. Garnish with parsley and serve with crusty bread.

💡

Did You Know?

The word "albóndiga" comes from the Arabic "al-bunduqa" meaning hazelnut — a reference to the meatball's round shape.

Chef's Notes

Equipment Tips

large skillet
saucepan
mixing bowl

Garnishing

chopped parsley

Accompaniments

crusty bread, rice

The Story Behind Albóndigas en Salsa

Albóndigas entered Spanish cuisine during the Moorish period (711-1492), when Arab culinary traditions deeply influenced Iberian cooking. The Arabic name stuck, and the dish evolved into a quintessential Spanish comfort food found from Andalusia to the Basque Country.

🕐 Traditionally enjoyed lunch, tapas 📜 Origins: Moorish Spain, 8th-15th century

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