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Spanish

Albondigas en Salsa (Spanish Meatballs in Tomato Sauce)

Albondigas en Salsa (Spanish Meatballs in Tomato Sauce) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

50 min Medium Halal

Ingredients

  • 1 lb ground beef
  • 1 egg
  • 1/2 cup breadcrumbs
  • 3 tbsp milk
  • 4 garlic cloves
  • 2 tbsp fresh parsley
  • 1 onion
  • 3 tbsp all-purpose flour
  • 2 cups crushed tomatoes
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper

How to cook it

  1. Soak the breadcrumbs in the milk for a few minutes, then mix them with the ground beef, the egg, half the minced garlic, the parsley, the salt, and the black pepper until just combined.
  2. Shape the mixture into small meatballs about the size of a walnut, roll them lightly in the flour, and set them on a tray.
  3. Heat half the olive oil in a wide skillet over medium high heat and fry the meatballs in batches until golden on all sides, about 5 minutes per batch, then set them aside.
  4. In the same pan add the remaining olive oil and cook the chopped onion and the remaining garlic until soft, about 6 minutes, then stir in the crushed tomatoes and simmer for 5 minutes.
  5. Nestle the browned meatballs into the sauce, cover, and simmer gently for 15 to 20 minutes until they are cooked through and the sauce has thickened.
  6. Taste and adjust the salt if needed, then serve the meatballs hot in their sauce.

Serve it with

A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Albondigas en Salsa (Spanish Meatballs in Tomato Sauce), read from the same composition Dinejot builds a real meal from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Albondigas en Salsa (Spanish Meatballs in Tomato Sauce) carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.

Every tracked allergen in Albondigas en Salsa (Spanish Meatballs in Tomato Sauce)
Allergen In this dish Cook this instead
Peanuts No
Tree nuts No
Dairy Yes Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Gluten Yes Alubias Blancas con Chorizo (White Beans with Chorizo)
Shellfish No
Eggs Yes Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Soy No
Fish No
Sesame No
Coconut No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.

Calorie band
Hearty
Protein
High
Protein quality
Complete
Food groups it covers
Meat or fish, Vegetables, Grains, and Egg
How this was set
Hand audited

When to cook it

Albondigas en Salsa (Spanish Meatballs in Tomato Sauce) takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.

Watch someone make it

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More to cook

Cooked from the same things

Other dishes built on beef, tomato, and egg.

From the same kitchens

More cooking from Spain.

Does the same job on the plate

Swap any of these in when you want a meal the same shape.

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Cook this with your whole family

Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.

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Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.