Albóndigas

Ingredients

• 907 gminced beef (or pork, or a mixture of both)
• 2spring onions, finely chopped
• ¼small white onion, finely chopped
• 2 tbsp (about 8 g)fresh parsley, finely chopped
• 1 clove or ½ tspgarlic, finely chopped or garlic powder
• 1egg
• 55 gpanko, breadcrumbs or ground oats
• 60 mlmilk (optional)
• ¾ tbsp (about 11 g)fine salt
• to tasteblack pepper
• ¼small white onion, chopped
• 3large ripe tomatoes, peeled and chopped
• 2 tbsp (about 30 g)tomato purée
• 360 mlbeef or chicken stock
• ¼ tspwhite sugar
• to tastesalt and black pepper
• to tasteground cumin
• 2 tbsp (30 ml)oil
• 1 tbsp (about 14 g)butter
• to tastered pepper flakes
• to tastemixed herbs such as thyme, bay, sage or basil
• 60 mldry red wine or cooking wine (optional)

Instructions

1. 1

   Chop the aromatics

   Finely chop the garlic, spring onions and first portion of white onion.

2. 2

   Mix the meat

   Put the minced meat in a large bowl with the garlic, spring onions, chopped onion, salt and pepper. Mix with clean hands; finely chopped pepper can also be added if desired.

3. 3

   Add the egg

   Mix the egg into the meat mixture.

4. 4

   Add the milk

   Pour in the milk, if using, and continue mixing.

5. 5

   Stir in crumbs

   Add the panko, oats or breadcrumbs. If the mixture feels very sticky, add a little more.

6. 6

   Add the parsley

   Wash and finely chop the parsley, then mix it thoroughly into the meat.

7. 7

   Rest the mixture

   Cover the bowl with cling film and leave the mixture to rest for 15 minutes.

8. 8

   Shape the meatballs

   With clean hands, shape the mixture into golf-ball-sized meatballs.

9. 9

   Prepare the sauce

   Chop the second portion of onion and peel and chop the tomatoes. Heat the oil and butter in a frying pan over medium-high heat. Cook the onion until translucent, then add the tomatoes and cook for 2–3 minutes.

10. 10

    Season the sauce

    Add cumin, salt, pepper and the mixed herbs. If using wine, pour it in now and let it reduce a little. Season carefully, as the meatballs and any cheese served later will also add salt.

11. 11

    Add stock and purée

    Stir in the stock and tomato purée with a wooden spoon, then cook for a few more minutes.

12. 12

    Balance the flavour

    Add the sugar to balance the tomatoes and season with red pepper flakes to taste. Add any extra fresh or dried herbs, such as thyme, bay, basil or sage, if you like.

13. 13

    Simmer the sauce

    Bring the sauce to the boil, then reduce the heat to medium. Taste and adjust the seasoning, cover and cook for about 8 minutes. For a smoother sauce, remove the herbs first and blend it.

14. 14

    Cook the meatballs

    Add the meatballs directly to the sauce. Cook over medium heat for 15–20 minutes, turning them occasionally, until cooked through.

15. 15

    Serve the meatballs

    Serve hot over pasta with plenty of sauce and, if desired, grated cheese and fresh basil or parsley. They can also be served on their own, with rice, or in a baguette with provolone.

16. 16

    Optional flour coating

    For a slightly thicker sauce, coat the meatballs in plain flour and shake off the excess before adding them to the sauce.

17. 17

    Optional quick frying

    Alternatively, fry the meatballs briefly in oil and drain them on kitchen paper before adding them to the sauce to finish cooking.

What are albóndigas?

Albóndigas is the Spanish word for meatballs, and versions are cooked across Spain and Latin America, as well as in Italian-inspired kitchens. This recipe pairs seasoned beef meatballs with a tomato-based sauce and a choice of dried or fresh herbs.

The meat mixture includes spring onion, parsley and a modest amount of binder, while the sauce gets depth from onion, butter, stock and optional wine. That combination makes the dish work just as well over pasta as alongside rice or in a sandwich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 12g protein, 4g carbs, 11g fat.

The beef supplies most of the protein and fat, while the panko or breadcrumbs, milk and tomato sauce contribute carbohydrates. Serve a portion with vegetables and a measured amount of pasta or rice to round out the plate.

Choosing the meat and binder

Meat: Beef is the listed choice, but pork or a mixture can also be used. A little fat in the mince helps the meatballs stay tender as they simmer.

Binder: Panko, breadcrumbs or ground oats all help hold the mixture together. Add the optional milk gradually, and only add extra crumbs if the mixture is too sticky to shape.

Shape them gently

Mix by hand just until the ingredients are combined; compacting the meat too firmly can make the finished meatballs dense. A 15-minute rest gives the binder time to absorb moisture and makes shaping easier.

Aim for evenly sized, golf-ball-sized pieces so they cook at a similar rate. Wet or clean hands can help keep the mixture from sticking as you shape.

Build a balanced tomato sauce

Onion first: Cook it in the oil and butter until translucent before adding the tomatoes. This softens its flavour and gives the sauce a savoury base.

Season in stages: Add cumin, pepper and herbs, then use the optional wine before adding stock and tomato purée. Keep the salt restrained because the meatballs and any grated cheese contribute extra seasoning.

Check the texture and doneness

Sauce: The covered simmer helps the tomato, stock and herbs come together. If you prefer a smooth finish, remove the herbs before blending.

Meatballs: Turn them occasionally as they cook in the sauce for 15–20 minutes. Cut one open to check that the centre is cooked through, especially if the meatballs are larger than golf balls.

Serving ideas

Pasta: Spoon the meatballs and plenty of sauce over a bed of pasta. Finish with grated cheese and fresh basil or parsley if you like.

Other sides: Serve them with rice or on their own, or tuck them into a baguette with provolone. The sauce is useful in a sandwich, so keep some aside for spooning over the filling.

Recipe notes & tips

• Use a large bowl so you can mix the meat without pressing it into a compact mass.
• Keep the meatballs roughly the same size to help them cook evenly.
• Taste the sauce before adding extra salt, particularly if you plan to finish with grated cheese.
• If the sauce thickens too much while the meatballs cook, loosen it with a small splash of stock.
• Remove bay leaves and other whole herbs before serving or blending the sauce.

Variations

• Use pork: Replace the beef with pork mince or use a mixture of the two.
• Choose oats: Use ground oats instead of panko or breadcrumbs for the binder.
• Add chilli: Increase the red pepper flakes for a hotter sauce.
• Use fresh herbs: Finish with chopped basil or parsley for a fresh note.
• Make a sandwich: Serve the meatballs in a baguette with provolone and extra sauce.
• Fry before simmering: Brown the meatballs briefly in oil, drain them, then finish cooking them in the sauce.

Common mistakes to avoid

• Overmixing the meat: Mix only until combined so the meatballs stay tender.
• Adding too much salt: Season cautiously because the meatballs and cheese add salt too.
• Making uneven meatballs: Shape them to a similar size so they finish cooking together.
• Skipping the sauce reduction: If adding wine, let it reduce a little before adding the stock.
• Blending with whole herbs inside: Remove bay or other whole herbs first for a smoother sauce.

How to store

Refrigerate cooled meatballs and sauce in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a splash of stock or water if the sauce has thickened.

Frequently asked questions