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Easy Spanish Meatballs

Good news: You don’t have to fly to Madrid to indulge in albóndigas. These mini Spanish meatballs are super easy to make at home and will win over any crowd. We recommend serving them with a side of artisanal bread to soak up that delicious tomato sauce. Leftovers not guaranteed.

RELATED: The 34 Best Pasta Recipes in the World

24 meatballs

Meatballs

1 egg

⅓ cup milk

¼ medium onion, finely chopped

2 garlic cloves, crushed

½ cup bread crumbs

1 teaspoon oregano

2 tablespoons flat-leaf parsley, finely chopped

1 pound ground beef

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

Sauce

¾ medium onion, finely chopped

1 garlic clove, finely chopped

1 tablespoon olive oil

1 teaspoon oregano

1 teaspoon smoked paprika

One 28-ounce can crushed tomatoes in sauce

Salt and freshly ground black pepper, to taste

 

 

1. Preheat the oven to 425°F.

2. Make the Meatballs: Beat the egg in a medium bowl. Stir in the milk, onion, garlic, bread crumbs, oregano and parsley. Season with salt and pepper. Mix in the beef until it’s as evenly blended as possible. Roll into 1-inch meatballs. Set aside.

3. In a skillet over medium heat, cook the meatballs in the olive oil, being careful not to crowd the skillet. (You may need to cook in batches.) Cook until browned on all sides. Remove the meatballs from the pan and drain on a paper-towel-lined plate.  

4. Make the Sauce: In the same skillet over medium heat, cook the onion and garlic in the olive oil just until the onion starts to soften and begins to turn translucent. Stir in the oregano and paprika, sautéing until fragrant (about 30 seconds). Stir in the tomatoes with sauce, and season with salt and pepper. Simmer for 10 to 15 minutes, add the meatballs and simmer for 5 to 10 more minutes. Serve with bread, if desired.

Meatballs

72 calories

5g fat

2g carbs

4g protein

0g sugars

Sauce

17 calories

1g fat

3g carbs

1g protein

2g sugars

 

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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