Smoky Albondigas Spanish Meatballs Recipe

Smoky albondigas

  • serves 8 sharing
  • Easy

Make these Spanish meatballs and serve in a rich tomato sauce as part of a tapas spread



  • white bread 4 crustless slices, torn into small pieces
  • milk 6 tbsp
  • beef mince 400g
  • pork mince 400g
  • garlic 1 clove, crushed
  • parsley a small bunch, chopped
  • egg 1 small
  • smoked paprika ½ tsp
  • olive oil


  • garlic 2 cloves, sliced
  • red wine 200ml
  • chopped tomatoes 2 × 400g tins
  • smoked paprika a good pinch


  • Step 1

    Put the bread in a large bowl, tip over the milk and toss until it has all soaked in.

  • Step 2

    Add the mince, garlic, parsley, egg, smoked paprika and lots of seasoning. Mix together really well using clean hands and roll into small meatballs (you’ll make about 32 from this mix).

  • Step 3

    Heat a little olive oil in a wide, shallow pan and brown the meatballs all over in batches. Scoop out once they’re browned. Add a little more oil to the pan then add the sliced garlic and sizzle for a couple of minutes. Tip in the wine and boil until it is almost reduced to nothing. Add the tomatoes and smoked paprika, season and bring the mixture to a simmer. Cook for 10 minutes, add back the meatballs then simmer for 20 minutes until the sauce is thickened and the meatballs are cooked through.


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Nutritional Information

  • Kcals 300
  • Fat 17.3g
  • Carbs 9.3g
  • Fibre 1.5g
  • Protein 22.8g
  • Salt 0.5g