Spanish Meatballs (Albondigas)
These Spanish meatballs, or Albondigas, are perfect for easy tapas, or as a healthy entree for your weeknight dinner. Small beef meatballs are cooked in a paprika flavored tomato sauce to juicy, tender perfection, and served on little cocktail sticks or with side dishes.
Servings: 30 meatballs
Calories: 33kcal
Equipment
- Skillet
Ingredients
Meatballs
- 1 pound lean ground beef (mince)
- 1 egg
- 3 tablespoons breadcrumbs
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Tomato sauce
- 1 (15 oz) can diced tomatoes
- 1 onion
- 2 garlic cloves
- 1 bay leaf
- ½ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- ½ teaspoon salt
Instructions
- Add the ingredients for the meatballs to a mixing bowl, and mix until just combined.
- Heat up the olive oil in a skillet on medium to high heat, and add the meatballs. Cook for about 5 minutes while turning occasionally to brown them on all sides.
- Add diced onion and grated garlic to the skillet, and sauté for a few minutes until the onion is soft and translucent.
- Finally, add the sauce ingredients to the skillet. Stir to coat the meatballs evenly, and reduce the temperature to medium to low. Leave the sauce to simmer for about 10 minutes, or until the meatballs have cooked through.
Video
Notes
- Store leftover Spanish meatballs in a refrigerator for up to 4 days, or in a freezer for up to 3 months. Thaw and reheat in a microwave or skillet before serving.
Nutrition
Calories: 33kcal | Carbohydrates: 1g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 97mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg