Best 3 Albondigas Con Salsa De Tomate Spanish Style Meatballs Recipes

"Albondigas con Salsa de Tomate" is a Spanish-style dish of meatballs in tomato sauce. Known for its incredibly tender and flavorful meatballs simmered in a rich, savory tomato sauce, this dish is a beloved classic. The combination of juicy, savory meatballs and the vibrant, tangy tomato sauce creates a comforting and delightful meal. Whether you're a seasoned home cook or just starting out, this article will guide you through the steps to prepare this comforting dish, providing tips and tricks to create the best "albondigas con salsa de tomate" that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE

Spanish Meatballs in Tomato Sauce - Albondigas Recipe image

Spanish meatballs or tapas - albondigas, these are the best meatballs in tomato sauce, Spanish food at its best.

Provided by Adina

Categories Beef, Pork and Lamb

Time 55m

Number Of Ingredients 23

Ingredients

Meatballs:
1 lb ground meat (a mixture of beef and pork)
2 garlic cloves
1 egg
2 ½ tablespoons dried breadcrumbs
2 tablespoons chopped parsley
¾ teaspoon sweet paprika
¼ teaspoon smoked paprika
¼ teaspoon hot paprika
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
Tomato sauce:
1 medium onion
2 tablespoons olive oil
3 garlic cloves
2 cans chopped tomatoes (each weighing 400 g/ 14 oz)
½ teaspoon fennel seeds
1 teaspoon dried oregano
2 bay leaves
¼ teaspoon cayenne pepper
2 tablespoons chopped parsley
salt and pepper

Steps:

Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set them aside.
Chop the onion very finely.
Saute: Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
Simmer: Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.
Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
Serve as suggested above.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 565 kcal, Carbohydrate 12 g, Protein 43 g, Fat 38 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 176 mg, Sodium 788 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 22 g

ALBONDIGAS CON SALSA DE TOMATE (SPANISH STYLE MEATBALLS)

Albondigas Con Salsa De Tomate (Spanish Style Meatballs) image

These Spanish style meatballs with tomato sauce are fabulous....can't remember where I got this recipe.

Provided by LatinaAtHeart

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 lb ground beef
8 scallions, thinly sliced
4 garlic cloves, finely chopped
4 tablespoons parmesan cheese, freshly grated
4 teaspoons fresh thyme leaves
salt and pepper (plenty or to taste)
3 tomatoes, chopped
4 tablespoons white wine (or red)
4 teaspoons fresh rosemary, chopped
2 pinches sugar
salt
pepper

Steps:

Combine meatball ingredients in a bowl.
Shape mixture into balls.
Cook in 2 tbspns olive oil, turning frequently.
Add sauce ingredients to pan.
Cover and cook gently, about 15 minutes; until tomatoes are pulpy and meatballs are cooked through.

Nutrition Facts : Calories 369.2, Fat 25.5, SaturatedFat 8.5, Cholesterol 81.5, Sodium 162.3, Carbohydrate 7.7, Fiber 2.2, Sugar 3.3, Protein 24.6

ALBONDIGAS

Albondigas image

Authentic albondigas are a quick and popular tapas dish that can also work well as a mid-week meal for all the family served with rice or pasta. My albondigas recipe is made from minced beef and pork blended with fried onions, cumin and smokey paprika and shaped into large Spanish meatballs that are slowly cooked in a rich tomato sauce made with roasted red peppers and Rioja wine.

Provided by Javier De La Hormaza

Categories Spanish Meat Recipes, Tapas Recipes

Yield 6 people

Number Of Ingredients 20

Ingredients

500g pork mince
500g beef mince
1 medium onion, finely chopped and sweated for 5 minutes in pan with 1 tbsp of olive oil
1 tablespoon sweet Spanish paprika
1 tablespoon ground cumin
2 tablespoons fresh flat leaf parsley, finely chopped
1 egg yolk
1 small piece of bread dough, soaked in milk
Salt and pepper to taste
Olive oil for frying
Manchego cheese to grate
1 large onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 bay leaf
5 tbsp of olive oil
100ml rioja red wine
1kg ripe plum tomatoes, roughly chopped
Pinch of caster sugar
Salt and pepper taste
1 large red pepper, cut in half lengthways, core and seeds removed

Steps:

Start by making the meatballs. In a large bowl combine the minced beef and pork with the sweated onions, cumin, paprika, parsley, egg yolk, bread dough, salt and pepper. Mix well and shape into meatballs the size of a golf ball. Rest in the refrigerator for 30 minutes.
To make the sauce, place a medium-sized pan on a low heat, add 4 tablespoons of the oil, chopped onions, garlic and bay leaf and cook until soft for about 10 minutes. Add the red wine, bring to the boil and reduce by half. Add the chopped tomatoes and cook on a low heat for 30 minutes. Add a pinch of sugar to balance the acidity of the tomatoes and season with salt and keep warm.
Pre-heat your oven grill. Rub 1 tablespoon of olive oil on all the pepper halves and place under the grill until the skins are completely black all round, remove from the grill and cover with some aluminium foil and rest for 10 minutes. After this time, peel all the peppers and cut into long strips.
Heat some oil in a large frying pan and fry the meatballs until nicely brown on all sides. Add the meatballs to the sauce and cook on a low heat without boiling for 2 minutes on each side. Add the strips of roasted peppers and serve in small dishes with grated manchego cheese melted under the grill.

Tips:

Use a combination of ground meats. This will give your meatballs a more complex flavor and texture. Ground beef, pork, and veal are all good options.
Soak the bread in milk before adding it to the meatball mixture. This will help to keep the meatballs moist and tender.
Season the meatball mixture well. Use a variety of herbs and spices to give your meatballs flavor. Garlic, onion, parsley, and oregano are all good choices.
Brown the meatballs in a pan before adding them to the sauce. This will help to develop their flavor and prevent them from falling apart.
Simmer the meatballs in the sauce for at least 30 minutes. This will give them time to absorb the flavor of the sauce.
Serve the meatballs with your favorite pasta, rice, or vegetables.

Conclusion:

Albondigas con salsa de tomate is a delicious and comforting dish that is perfect for a family meal. These meatballs are made with a combination of ground meats, bread, and spices, and they are simmered in a flavorful tomato sauce. Serve them with your favorite pasta, rice, or vegetables for a complete meal.