Go Back Email Link
–+ servings
A small ceramic bowl of Albondigas sits in a rich sofrito sauce waiting to be served

Albondigas - Smokey Spanish-Style Meatballs in Sofrito.

Byron
This authentic Albondigas recipe makes a large tapas portion (around 15 small meatballs) which are perfect for sharing between 2-3 people. Both the meatballs and the silky smooth sofrito sauce can be made ahead of time and frozen and reheated when required, making this dish a perfect tapas idea when you’re short on time!
4.82 from 11 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 42 minutes
Total Time 1 hour 7 minutes
Course appertizer, Main Course, party food, starter, tapas
Cuisine American, Mediterranean, spanish
Servings 3 tapas
Calories 76 kcal

Equipment

  • 1 large 12-inch (30cm) frying pan (and lid) with deep sides around 2-3 inches.
  • 1 large mixing bowl

Ingredients

For the albondigas

  • 500 g/17oz. minced beef or pork
  • 1 small white onion diced fine
  • 1 cup of breadcrumbs
  • Half a cup of chopped fresh parsley
  • 1 teaspoon of smoked paprika
  • ½ teaspoon of salt
  • ½ teaspoon of cracked black pepper
  • 2 egg yolks
  • 1-2 tablespoons of olive oil for frying

Sofrito sauce ingredients:

  • 6 Roma tomatoes around 500g/17oz.
  • 1 jar of roasted bell peppers 200g/7oz.
  • 4 cloves of garlic
  • 1 large white onion
  • A handful of parsley
  • 1 tablespoon smoked paprika
  • 4-5 tablespoons of extra virgin olive oil
  • Salt and pepper for seasoning
  • 2-3 bay leaves optional

Instructions
 

Step 1 - Prepare albondigas

  • Add all albondigas ingredients (except the frying oil) into a large bowl and mix well with your hands. Press and squish the mixture well to help it firm up (this helps keep the meatballs together when cooking).
    500 g/17oz. minced beef or pork, 1 small white onion, 1 cup of breadcrumbs, Half a cup of chopped fresh parsley, 1 teaspoon of smoked paprika, ½ teaspoon of salt, ½ teaspoon of cracked black pepper, 2 egg yolks
    vegetarian meatballs ingredients in a bowl
  • Take around a heaped tablespoon of the mixture and roll it gently in the palm of your hands until you’ve got a small smooth ball. This recipe makes around 20 1.5-inch balls. Set aside on a plate and repeat steps until no mixture remains.
    Uncooked albondigas sit on a pattered blue plate beside some tomatoes and extra virgin olive oil
  • Next, heat 1-2 tablespoons of olive oil on medium-high heat in a frying pan. Once hot add the meatballs and fry for 6-7 minutes or until they are evenly browned. Turn the meatballs frequently to ensure they are cooked evenly. Remove from the frying pan and set aside for use later.
    1-2 tablespoons of olive oil
    small albondigas fry in a saucepan

Step 2 - Prepare sofrito sauce

  • Grate the Roma tomatoes and discard the skin and add the tomato pulp and juice to a frying pan on medium-high heat. Dice the onion, mince the garlic, and add to the pan with the jar of diced roasted bell peppers. Add some olive oil and mix well. Reduce heat to medium and saute for 15-20 minutes.
    6 Roma tomatoes, 1 jar of roasted bell peppers, 4 cloves of garlic, 1 large white onion, A handful of parsley
    Some pepper, grates tomatoes, onion, and garlicc fry in a pan
  • Next, add the chopped parsley, smoked paprika, and season to taste. Mix well and let simmer on low heat for another 10 minutes stirring occasionally.
    1 tablespoon smoked paprika, 4-5 tablespoons of extra virgin olive oil, Salt and pepper for seasoning, 2-3 bay leaves
    A sofrito saucce simmers on a stove top
  • Allow the sauce to cool for 15 minutes then add to a blender and buzz for 1-2 minutes until smooth. Once smooth, return the sauce to the pan.
    Blended sofrito sauce sits in a frying pan

Step 3 - Add albondigas to the sauce

  • Arrange the fried meatballs into the sauce around the frying pan. Cover and simmer on medium-low heat for around 15 minutes.
    albondigas simmer in a sofrito sauce in a frying pan

Step 4 - Serve

  • Remove from the heat and allow pan to cool for 3-4 minutes before serving.
    A small ceramic bowl of Albondigas sits in a rich sofrito sauce waiting to be served
  • Serve straight from the pan with a few chunks of fresh bread.
    A alrge frying pan sits cooking some albondigas and sofrito saucce beside a few slices of sliced white bread.

Video

Nutrition

Serving: 1ball (50g)Calories: 76kcalCarbohydrates: 4.6gProtein: 8.7gFat: 2.3gSaturated Fat: 0.8gCholesterol: 43mgSodium: 117mgPotassium: 138mgFiber: 0.5gSugar: 0.6gCalcium: 18mgIron: 5mg
Keyword albondigas, Beef, easy recipe, easy to make, meat, meatballs, pork, Spanish tapas, tapas