Albondigas, Spanish-style Meatballs-piled in the black plate

Albondigas, Spanish-style Meatballs in Tomato Sauce

  • Author: Loreto
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: serves 4 1x
  • Category: Appetizer, Meat
  • Method: stovetop
  • Cuisine: Mediterranean


Albondigas, Spanish-style Meatballs in Tomato Sauce.  Good quality ground beef lovingly treated, with free-range chicken eggs, Italian-style breadcrumbs, milk-soaked stale bread,  Parmigiano Reggiano, and lots of paprika and seasoning. Taking over the top with a rich sweet tomato sauce. Have I got you hungry yet?  I hope so because these meatballs are the real deal!



  • 650 g ground beef
  • 2 medium fresh range chicken eggs
  • 1/2 cup grated Parmigiano Reggiano
  • 1/4 cups Italian-style breadcrumbs
  • 1/2 cup broken up stale bread
  • 3 Tbsp milk
  • 1 tsp paprika
  • 1 tsp each salt and fresh cracked pepper
  • 2 Tbsp fresh chopped parsley
  • 3 Tbsp e.v.o. oil

The Sauce:

  • 700 ml  tomato passata or stewed San Marzano tomatoes
  • 2 Tbsp e.v.o. oil
  • 23 fresh basil leaves
  • 1 clove garlic pressed
  • 1/4 cup finely chopped yellow onion
  • Salt and pepper to taste



  1. In a bowl, break up ground beef and add in eggs, breadcrumbs, grated Parmigiano, milk-soaked bread, salt, pepper, paprika, and parsley.
  2. Mix well with hands until seasoning and herbs are well incorporated. Cover bowl with plastic wrap and place in the fridge for an hour.
  3. Take out of the fridge and using a tablespoon scoop meat mixture and place it in the palm of the hand. Use both hands to shape the meat into a ball. Place on a dish. Do this repeatedly until all meat mixture is completed.
  4. Sprinkle meatballs with all-purpose flour seasoned with salt and pepper. Rotate the meatballs and sprinkle again to make sure they are totally coated with the flour.
  5. Heat up olive oil in a saute pan. Shake excess flour off meatballs and place in the pan and sear for about 2 minutes, turning to make sure the total surface of the meatball is seared.

The Sauce:

  1. In a deep cast pot, drizzle in oil, and toss in garlic and onions. Heat up and saute for about 5 minutes on medium heat.
  2. Pour in the passata or tomatoes and throw in basil leaves. Season with salt, pepper, and a pinch of sugar. Partially cover and let simmer on low for about 25 minutes, remember to turn frequently to prevent the sauce from sticking to the bottom of the pan.
  3. Take meatballs and place in sauce, cover meatballs with the sauce and place the lid on the pot. Cook on a low simmer for 30 minutes turning the meatballs to prevent from sticking.
  4. Take off heat, and spoon meatballs onto a serving dish. Top with sauce.


  1. Sprinkle freshly chopped parsley all over the top.
  2. Ready to serve!



You can use a combination of ground beef and veal and even do a trio adding in pork. Just divide the quantities to equal the total amount of meat used.

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