So 2021 is going to be the year of TAPA TUESDAYS and to start us off, I have an amazing recipe for spanish albondigas! We first went to Spain back in 2013 where we spent a few days indulging in spanish tapas. Ever since then we basically have them every couple of weeks. Now I want to bring tapas to your table so you can share with your friends and family the way that I do. Fun fact, my wife’s bridal shower was at a tapas restaurant in Miami called Bulla, which by the way I highly recommend. Anyway, I hope you enjoy this new series as we kick off the New Year.

What are spanish albondigas?

So for my non spanish speakers, albondigas are meatballs. But these meatballs are not your ordinary, spaghetti and meatballs type of meatballs. They are SPANISH meatballs. Made with paprika, red pepper flakes and a bunch of other spices that just makes you feel like you are sitting in Spain indulging in tapas while sipping on a glass of vino rojo!

What type of meat should I use?

There is no correct answer to this question. I always use ground beef. Now with that said, depending on my mood, I buy the one with the higher percentage of fat or the lower. I typically stick with the one with the lower fat count, just to feel slightly healthy (gotta try to stick to that new year resolution, am I right?!). I sometimes also like to add some ground pork to the meat balls as well, making them 50% ground beef and 50% ground pork. It is completely up to you!

Do not forget to rate and review this recipe in the comments below! Also, if you like tapas just as much as I do, don’t forget to check our blog weekly for some more amazing Tapa Tuesday recipes!

Spanish Albondigas (Meatballs) Recipe

Delicious and flavorful meatball tapas

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Course: Appetizer, Side Dish

Cuisine: Hispanic, Spanish

Keyword: Albondigas, Meatballs, Tapa, Tapas

Prep Time: 15

Cook Time: 15

Servings: meatballs

Ingredients

Albondigas (Meatballs)

1 lb of lean ground beef
½ cup of bread crumbs
1 whole egg
1 ½ tsp of paprika
1 tsp of garlic powder
½ tsp of salt
¼ tsp of black pepper
2 tlbs of olive oil

Sauce

1 32 oz can of crushed tomatoes
½ cup of onion diced
3 cloves of garlic diced
2 tablespoons of fresh chopped parsley diced
1 ½ tsp of paprika
1 tsp garlic powder
½ tsp of salt
¼ tsp of red pepper flakes

Instructions

In a bowl combine the ground beef, bread crumbs, egg, paprika, garlic powder, salt and black pepper. Mix to combine.
Using a medium cookie scooper or by eye, form 12 equal meatballs.
In a sautee pan, heat two tablespoons of olive oil over medium-high heat.
Once hot add your meat balls to the pan and slightly brown on each side, rotating them as they cook. About one minute per side. This should take about 3-5 minutes. (Note that you don’t not have to cook the meatball all the way through, we will simmer them in the sauce which will finish cooking them.)
Once lightly browned on each side, remove from the pan and set aside. Leave the oil in the pan thats left behind and use that too cook your diced onions and garlic, about 3 minutes.
Once your garlic and onions are cooked, add the can of crushed tomatoes, parsley, paprika, garlic powder, salt, and red pepper flakes. Stir to combine.
At this point, add the meatballs into the sauce and bring the sauce to a boil. Once boiling, reduce the temperature to bring it to a simmer, cover the pan, and allow it to cook for 10 minutes.
Dress with parsley. Serve and enjoy!