Make these smoky albondigas meatballs for a crowd-pleasing tapas dish, then check out more delicious meatball recipes, such as our baked Italian meatballs. We've also got plenty more inspiration for Spanish recipes, from patatas bravas and Spanish tortilla to gildas.

Check out the olive shop for a selection of Spanish products from artisan producers to add to your tapas spread.


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


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


  • 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.

Check out our best meatball recipes

Italian Baked Meatballs Recipe


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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