Ingredients for Albondigas Spanish Style
- 1 lb ground pork
- 1/2 lb ground veal
- 6 cloves minced garlic
- 1/2 cup breadcrumbs
- Coriander
- Nutmeg
- 1 tsp ground cumin
- Cinnamon
- 1 large egg
- 4 tbsp olive oil
- 1 medium onion, chopped
- Dry White Wine
- Chopped Tomatoes
- Tomato Puree
- 1 cup chicken or beef stock
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (or more, to taste)
- 1/2 cup frozen peas
- 1/2 cup dry Spanish red wine (like Rioja)
- 1 (28-ounce) can crushed tomatoes
- 2 tbsp tomato paste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Albondigas Spanish Style? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Albondigas Spanish Style
- In a large bowl, combine 1 lb ground pork, 1/2 lb ground veal, 4 cloves minced garlic, 1/2 cup breadcrumbs, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 large egg, and season generously with salt and pepper.
- Gently mix with your hands until the mixture is well combined and slightly sticky.
- Cover the bowl and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to meld.
- Roll the meat mixture into 1-inch meatballs.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown half of the meatballs, ensuring not to overcrowd the pan. This may take a few batches.
- Remove the browned meatballs and set aside on a paper towel-lined plate.
- Add another 1 tbsp olive oil to the skillet (if needed) and brown the remaining meatballs.
- Set aside the browned meatballs.
- In the same skillet, heat 2 tbsp olive oil over medium heat. Add 1 medium onion, chopped, and cook until softened and translucent (about 5 minutes).
- Add 2 cloves minced garlic and cook for 1 minute more.
- Increase heat to high, pour in 1/2 cup dry Spanish red wine (like Rioja), and boil for 1 minute to cook off the alcohol.
- Add 1 (28-ounce) can crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, and 1 cup chicken or beef stock. Bring to a simmer and cook for 10 minutes.
- Stir in 1/4 tsp cayenne pepper (or more, to taste).
- Gently add the browned meatballs and 1/2 cup frozen peas to the sauce. Simmer for 10-15 minutes, or until the sauce has thickened and the meatballs are cooked through.
- Serve hot, garnished with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
17g
Fat
22g
Carbs
4g
