Authentic Spanish Albondigas: A Savory Delight with a Rich History
Few dishes capture the heart of Spanish home cooking like meatballs or Spanish albóndigas. Whether served as a comforting main dish or a tapa with crusty bread, these flavorful morsels are long-standing in Spanish culinary tradition. Made with a blend of tender meats, aromatic herbs, and spices, albóndigas are often simmered in a rich tomato sauce or a savory almond-based broth, depending on the region.
Ingredients
- 1 pound Ground beef
- ½ cup Breadcrumbs
- ¼ cup Milk
- 1 Egg
- ¼ cup Fresh parsley
- 2 cloves Garlic minced
- ½ tsp Ground cumin
- ½ tsp Smoked paprika
- ½ tsp Salt
- ¼ tsp Black pepper
- 2 tbsp Olive oil
- 1 Onion chopped
- 2 Carrots chopped
- 2 Stalks celery chopped
- 3 cloves Garlic minced
- 1 Bay leaf
- 4 cups Beef or chicken broth
- 1 Can diced tomatoes 14-ounce
- ¼ cup Chopped fresh parsley for garnish
Instructions
- In a large bowl, mix together the ground beef, breadcrumbs, milk, egg, parsley, garlic, cumin, smoked paprika, salt, and black pepper. Mix well until fully combined.
- Form the mixture into 1 1/2-inch balls and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for an additional minute
- Add the bay leaf, beef or chicken broth, and diced tomatoes to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low.
- Carefully add the meatballs to the pot, making sure they are fully submerged in the broth.
- Cover the pot and let the meatballs simmer for 30-35 minutes, until they are cooked through.
- Remove the pot from heat and discard the bay leaf.
- Garnish the albondigas with chopped fresh parsley and serve hot.
Notes
The last step might be optional. Only if you like.