Albóndigas en Salsa — Print Recipe

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.

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.