Best Spanish Meatballs Recipes

BIKERS SPANISH MEATBALLS "ALBONDIGAS"

Steps:

• For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
• Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
• Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
• Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.

SPANISH MEATBALLS

Steps:

• In a large bowl, mix together all meatball ingredients EXCEPT flour.
• Roll mixture into 2" balls.
• Roll each ball in the flour.
• Lightly oil a skillet with olive oil and fry the meatballs on med.- high heat until golden brown.
• Put meatballs in a large saucepan and set aside.
• In the same skillet you fried the meatballs in, add the onions and peppers and cook until tender.
• Add the tomatoes and cook another 8-10 minutes or until tomatoes are the consistency you like.
• Add the wine and cook about 3 more minutes.
• Salt and pepper to taste.
• Pour sauce mixture onto meatballs and let simmer on low about 10 minutes.
• Best served on rice or rice-a-roni.
• *NOTE* If you like a sweeter sauce, try mixing 3 Tbsp grape jelly with the wine before adding it to the sauce.

ALBONDIGAS (SPANISH MEATBALLS)

Steps:

• Mix the mince with the egg and half the onion. Season with 1 stock cube and black pepper.
• Roll the mixture with your hands into ping pong sized balls and fry in oil until almost cooked (the meatballs can still be slightly pink in middle as they are going to simmer in the sauce). Drain all but 1tbsp oil in the pan, retaining the bit's of meat that are left in the bottom of the pan. Add the rest of the onions and some garlic and fry for a further 2 minutes - they should turn a beatiful meaty colour.
• Add the 2 tins of chopped tomatoes and a good sprinkling of mixed herbs (I used Herbs de Provence). Add in the red wine and crumble in the final stock cube, then season again if required.
• Simmer for 20 minutes so that the sauce thickens - longer if it requires it.
• Serving Suggestion - This can be served on it's own as part of a tapas meal, or you could serve these with spaghetti or some Spanish rice.

SLOW-COOKER SPANISH MEATBALLS

Steps:

• In a large bowl, combine pork, 1/4 cup onion, cumin, 1/2 teaspoon paprika, breadcrumbs, eggs, and parsley. Season with salt and pepper. With a wooden spoon, gently mix to combine and, using your hands, roll into 25 meatballs (each 1 1/2 inches wide).
• In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium-high. In 2 batches, brown meatballs on all sides, 8 minutes per batch. Transfer meatballs to a 5- to 6-quart slow cooker. Add remaining onion to skillet; cook until fragrant, 2 minutes. Transfer onion to slow cooker, along with 1 teaspoon paprika and tomatoes. Season with salt and pepper. Cook on low until meatballs are tender, 5 hours. Serve with rustic bread if desired.

SPICY SPANISH ALBONDIGAS (MEATBALLS)

Steps:

• Combine hamburger and chorizo in a large bowl. Add all other ingredients, but do not over-work the meat.
• Form into small, bite-sized balls and fry in hot oil until brown on all sides and done through.
• *Note: These can also be baked at 400 F for about 18 - 20 minutes.

SPANISH MEATBALLS (ALBONDIGAS)

Steps:

• Mix the ground beef with the egg and half of the chopped onion. Season with one stock cube and black pepper.
• Pour olive oil into a large pot and heat. Roll the meat mixture into the size of ping pong balls and add them to the oil. Fry until almost done then add the rest of the onion and fry together for another couple of minutes.
• Add tomatoes to the meatballs; add the red wine, the other stock cube and black pepper to season. Let everything simmer for another 15 minutes.

ALBONDIGAS CON SALSA DE TOMATE (SPANISH STYLE MEATBALLS)

Steps:

• Combine meatball ingredients in a bowl.
• Shape mixture into balls.
• Cook in 2 tbspns olive oil, turning frequently.
• Add sauce ingredients to pan.
• Cover and cook gently, about 15 minutes; until tomatoes are pulpy and meatballs are cooked through.

SPANISH MEATBALLS WITH GREEN OLIVES

Steps:

• Trim crusts and soak bread in milk.
• Mix bread, crushed garlic, freshly grated nutmeg, finely minced parsley egg, and salt and pepper
• Add ground beef.
• Form meat into small walnut size meatballs.
• Roll meatballs in flour.
• Cut onion into rings.
• Heat olive oil in heavy pan.
• Cook meatballs until browned; remove from pan.
• Add more olive oil.
• Brown onions lightly .
• Add meatballs back to pan with the sliced stuffed green olives.
• Add wine and chicken stock.
• Cook until thickened, about 5 minutes.

TINY SPANISH MEATBALLS IN ALMOND SAUCE

Steps:

• MEATBALLS:.
• Place bread in a bowl and add water. Let soak for 5 minutes. Using your hands, squeeze out the water and return the bread to the dried bowl. Add pork, onion, garlic, parsley and egg. Season with nutmeg, salt and pepper. Knead the ingredients well to form a smooth mix.
• Spread flour on a plate and with floured hands, shape the mixture into 30 balls, then roll each again in flour until coated.
• Heat the olive oil in a large, heavy-bottom skillet. Add meatballs and cook for 4-5 minutes or until browned on all sides. Remove meatballs and reserve.
• MAKE SAUCE:.
• Heat oil in same skillet in which the meatballs were fried. Break the bread into pieces, then add to the skillet with the almonds and cool gently until the bread and almonds are golden brown. Add the garlic and fry for an additional 30 seconds. Pour in the wine and boil for 1-2 minutes. Season to taste. Cool.
• Transfer the almond mixture to a food processor. Pour in the vegetable stock and process the mixture until smooth. Return to skillet.
• Add meatballs and simmer 25 minutes or until tender. Taste and season if necessary.
• transfer all to serving dish. Add a squeeze of lemon juice and sprinkle with parsley to garnish. Serve piping hot with crusty bread for mopping up the almond sauce.

ALBÓNDIGAS EN SALSA (SPANISH TAPAS-STYLE MEATBALLS)

Steps:

• Meatballs: Mix together the beef, pork, bread crumbs, parsley, eggs, 4 cloves garlic, and salt and pepper to taste in a large bowl. Let chill for 1 hour. Put 1 cup flour into a bowl. Using wet hands, form meat mixture into 20 even-sized meatballs. Roll each in flour; shake off excess. Transfer to sheet pan. Heat half the oil in a large skillet over medium-high heat. Brown half the meatballs in the skillet, 10-12 minutes. Transfer meatballs to a plate. Wipe out skillet and repeat with remaining oil and meatballs, leaving oil and caramelized bits in skillet. Sauce: Heat skillet with reserved oil over medium-low heat. Add remaining garlic, onions, leeks, and bay leaf and cook until softened, 12-15 minutes. Add remaining flour; cook for 2 minutes. Whisk in broth and wine, raise heat to medium-high, and bring to a boil while whisking constantly. Reduce heat to medium-low; simmer until thickened, 12-14 minutes. Let cool and discard bay leaf. Pureé sauce in blender in batches. Return sauce to skillet along with meatballs. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until thickened and meatballs are cooked through, 16-18 minutes. Season with salt and pepper and serve.

SPANISH MEATBALLS WITH CLAMS, CHORIZO & SQUID

Steps:

• Melt the butter in a heavy-based casserole, then soften the shallots for 5 mins. Add the paprika and crushed garlic and cook for 1 min until the paprika becomes fragrant. Splash in the sherry, then pour the whole lot into a bowl with the breadcrumbs. Season and cool.
• Add the pork mince and the egg yolk to the bowl, then beat well. Shape into 18 small meatballs. Wipe the pan, put on a medium-high heat, then add the oil. Fry the meatballs for 5 mins, just to colour, then lift onto a plate, but keep the oil in the pan. Sizzle the chorizo with the sliced garlic. Add the squid and fry to give a little colour. Now tip in the white wine and bring to the boil, scraping the bottom. Stir in the pulped tomatoes, bring to the boil, then add the meatballs and the clams. Cover and cook for 5 mins until the clam shells open. Discard any that stay shut. Sprinkle with the chopped parsley, drizzle with the extra virgin oil, then serve with crusty bread.

SPANISH MEATBALLS WITH BEANS AND GREENS

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Soak the bread in milk to soften in a small dish.
• Place the beef and pork in a mixing bowl. Squeeze out the milk from the bread and crumble into small bits as you add to bowl. Sprinkle the meats with salt and pepper, and add the onions, paprika, garlic, egg, cilantro and parsley. Mix thoroughly. Roll into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil spray and bake until crispy on the outside, about 20 minutes.
• For the greens and beans: Meanwhile, heat the EVOO in a Dutch oven over medium to medium-high heat. Add the garlic, chiles and onions. Season with salt and pepper, and stir for 5 minutes. Wilt in the greens, and add the stock and beans. Bring to a boil, reduce the heat to a simmer, and add the meatballs. Simmer for 5 to 10 minutes.
• Remove from the heat and cool completely. Store in the refrigerator for a make-ahead meal.
• Reheat the soup over medium heat and serve with crusty bread.

SLOW SIMMERED SPANISH MEATBALLS WITH GREEN OLIVES

Steps:

• Prepare the saffron water: Toast the saffron strands in a warm skillet over low heat for 1 minute. Crumble the toasted saffron strands into the 1/4 cup hot water and set aside. Prepare the meatballs: Combine the potato, onion, red bell pepper, parsley in a food processor and process until very finely chopped, but not yet a paste. In a separate bowl, combine the vegetable mixture with the ground beef or lamb, cumin, egg, and season with salt and pepper to taste. Refrigerate the meat mixture for at least 30 minutes or until ready to cook. Shape the meat mixture into meatballs, approximately 2 inches in diameter and set aside. The mixture should yield 12-16 meatballs. Prepare the sauce: Place an 12-inch deep skillet (with lid) or dutch oven over medium-low heat. Add the grated onion, garlic, olive oil, saffron water, paprika, salt, 3/4 cup of the parsley and hot water. Bring to a boil then reduce the heat to medium-low, cover, and simmer gently for about 7-10 minutes. Add the meatballs one by one, to poach in the sauce and continue to cook, covered, for 15 mins, gently shaking the pan to ensure even cooking. Add the green olives and continue cooking, covered, for 20-30 minutes longer until all the flavors are deep and melded together. Add the lemon juice and adjust the seasoning with salt and black pepper. Garnish with the remaining 1/4 cup parsley and serve piping hot straight from the pan. This recipe is wonderful spooned over rice or accompanied by rustic, crusty bread to soak up the sauce.

ALBONDIGAS DE PAVO (SPANISH-STYLE TURKEY MEATBALLS)

Steps:

• Preheat oven to 500 degrees F.
• Mix all ingredients together. Using a number 16 scoop (2 ounces) or by hand, shape into 2-inch balls and place on lightly greased sheet pans.
• Roast for 15 minutes or until internal temperature reaches 165 degrees F.
• Remove from oven and hold for service.
• To make the sauce, heat the oil in a medium stockpot. Sauté onions in oil until caramelized, stirring frequently for about 15 minutes.
• Add garlic and thyme and cook only until garlic is fragrant. Season mixture with salt and pepper; stirring often, cook another 5 minutes over a low heat.
• Stir in tomatoes and diced red peppers. Cook for another 45 minutes over a low heat stirring often. Add remaining ingredients.

SPANISH RICE AND MEATBALLS

Steps:

• Sauté bacon until crisp in a large frying pan; remove and drain on paper towels.
• Mix ground beef lightly with egg, breadcrumbs, and 1 teaspoon salt until well blended; shape into 16 small balls.
• Brown in bacon drippings in he same pan; push to one side.
• Stir onion, celery, green pepper, and chili powder into pan; sauté until vegetables are soft.
• Stir in rice, tomatoes, water and remaining salt; heat to boiling, stirring lightly to mix; cover.
• Simmer, adding more water if mixture seems dry, about 45 minutes, or until rice is tender and liquid is absorbed.
• Garnish with saved bacon.

SPANISH MEATBALLS WITH ROMESCO SAUCE

Steps:

• For the meatballs:.
• In a bowl, combine pork, bread crumbs, eggs, parsley, garlic, pine nuts, salt, pepper and cinnamon. Form into 1-inch balls.
• In a large skillet, heat oil over medium heat. Working in batches to avoid crowding, saute the meatballs until well-browned and cooked through, about five minutes. Transfer to paper towels to drain.
• For the sauce:.
• Heat olive oil in a skillet over medium heat. Fry the slice of bread on both sides until golden (about 1 minute).
• In a food processor, finely chop the bread, almonds, pepper flakes and garlic. Add the pimientos, tomatoes, paprika, salt and pepper. Process to a smooth paste. Add the vinegar and process to combine. With the machine running, gradually add the oil in a thin stream to emusify the sauce.
• Transfer meatballs to a serving plate and serve with Romesco sauce.

SPANISH MEATBALLS

Steps:

• Preheat the oven to 350 degrees F. In a large bowl, mix together the pork, veal, beef, grated onion, chopped garlic, 1 tablespoon parsley, cilantro, cumin, chile powder, and 1/4 teaspoon crushed red pepper, 1 tablespoon salt, and the black pepper. Add the egg and combine. Add the bread crumbs and boquerones, if desired and combine. Begin to form meatballs, each about a generous 1/4 cup of the mixture per meatball. Cook's Note: you should have about 20 meatballs. Set aside on a plate. Heat a 12-inch saute pan over medium high heat. Add 2 tablespoons of the olive oil and add meatballs to the pan. Brown the meatballs on all sides, in batches if necessary and turning gently as needed, until nicely browned, but not fully cooked. Remove from the pan and set aside. In the same pan, add the remaining 2 tablespoons olive oil, the smashed garlic cloves, and the red onion and toss to combine, cook for 1 minute. Whisk in the flour until it combines with the oil to make a roux and cook for 2 minutes longer. Whisk in the chicken broth, then remaining tablespoon of parsley, the remaining teaspoon of salt, the remaining 1/4 teaspoon crushed red pepper, and the pimenton. Once the liquid comes to a boil it will begin to thicken. Whisk in more broth to reach the desired consistency. It should be the consistency of a thin gravy. Return the meatballs and their juices to the pan. Baste the meatballs with the sauce and place the pan into the oven. Continue to cook the meatballs, uncovered, for 20 to 25 minutes. Remove the pan from the oven and transfer the meatballs and sauce to a serving bowl. Garnish with chopped parsley.

SPANISH MEATBALLS

Steps:

• 1. In a small saute pan, heat 1 tablespoon of the olive oil over medium heat. Saute the onion and bell pepper until soft, about 10 minutes. Combine the meat with the sauteed onion and pepper, the egg, the breadcrumbs, and salt, pepper and paprika. With wet hands, form the meat into small balls. Heat the remaining 1 tablespoon of the olive oil in a saute pan and cook the meatballs until browned on all sides and cooked through. Serve with toothpicks, or a simple tomato sauce for dipping and crusty bread for mopping everything up.

SPANISH MEATBALLS

Steps:

• 1. Bread up chorizo and ground beef in a bowl. add the salt, chili powder, parsley, egg and crumbled white bread and mix well. form meat mixture into 36 one inch balls.
• 2. Heat 3 Tbsp. oil in skillet over medium heat. Add meatballs and rotate 20 minutes til brown all the way through. Drain on paper towels and serve while warm.
• 3. For appetizers, put a toothpick in each meatballs and serve with cheese cubes. As a main dish, serve meatballs on rice.

SLOW COOKER SPANISH MANCHEGO PORK MEATBALLS

Steps:

• Mix all ingredients for sauce together and set aside.
• Mix all ingredients for meatballs together and roll into about 32 meatballs.
• In slow cooker pour a little sauce on bottom. Arrange meatballs over sauce. Pour more sauce then the rest of the meatballs. Pour remaining sauce over top.
• Cook on low 6 hours. During the last 30 minutes add the remaining shredded Manchego cheese and let melt.