Albondigas – Traditional Spanish Meatballs
I lived in Barcelona for many years, and while tapas isn’t the traditional style of eating there, there are certainly no shortage of tapas restaurants. I quickly became addicted to albondigas, a very traditional Spanish tapas dish. When I moved away from Spain, I wanted to learn how to make them at home, so I had to come up with an authentic recipe.
These meatballs are usually served 3-4 in a dish, smothered with zesty tomato sauce, with plenty of bread on the side to sop it all up. They are perfect as an appetizer with some wine, but also can work great as a main course with some rice or other starch on the side. These things are so addictive, trust me—you will want to keep eating them, so be sure to make plenty.
- ground meat - 1 lb, beef - pork, or a mix
- garlic - 2 cloves, chopped
- parsley - 1 cup, chopped
- nutmeg - 1/4 tsp
- salt - 2 tsp, divided
- pepper - to taste
- bread crumbs - 1/3 cup
- parmesan cheese - 3/4 cup, grated
- eggs - 2, beaten
- milk - 1/4 cup
- olive oil - 1/4 cup, separated
- onion - 1 medium, finely chopped
- tomatoes - 8 - 10, chopped
- herbs de provence - 2 tsp
- sugar - 1 tbsp
This recipe is part of a series I am doing for Parade's Community Table:
CLICK HERE FOR THE INSTRUCTIONS.