Spanish style albondigas

Spanish Style Albondigas
Summary Not available
Total time : 2 hrs 20 mins
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Spanish Style Albondigas

Summary Not available
Total Time2 hrs 20 mins
Course: Main Course
Cuisine: Spanish
Keyword: Beef, Party Food
Person: 4
Calories: 679kcal


  • 200 g ground beef
  • 100 g ground pork
  • 2 green onions
  • 2 fresh oregano
  • 1 parsley
  • 1 clove garlic minced
  • 2 Worcestershire sauce or to taste
  • 1 tsp salt
  • 3 bread crumbs
  • 2 tbsp olive oil
  • 100 g pancetta chopped (Pancetta is a salumi made of pork belly meat )
  • 3 minced onion
  • 1 clove garlic minced
  • 2 carrot minced
  • 2 celery minced
  • 2 bell pepper
  • 1 dried basil
  • 1 dried oregano
  • 1 tsp ground coriander
  • 2 tsp black pepper
  • 1 cup white wine
  • 2 tbsp tomato puree
  • 1 plum tomato chopped
  • 2 tbsp olive oil or as needed


  • Mix ground beef, ground pork, green onion, oregano, parsley, garlic, Worcestershire sauce, salt, and black pepper together in a bowl
  • Slowly add and mix breadcrumbs into meat mixture to desired consistency
  • Form mixture into balls, roll them in remaining bread crumbs to coat, and arrange onto a shallow tray
  • Cover meatballs with plastic wrap and refrigerate at least 30 minutes
  • Heat 2 tablespoons olive oil in a large pot over medium heat
  • Cook and stir pancetta in the hot oil until browned, about 4 minutes
  • Add onion and garlic to the pancetta; continue to cook and stir until fragrant, about 1 minute
  • Stir carrot, celery, and red bell pepper into the pancetta mixture; cook until the carrot softens slightly, about 3 minutes
  • Sprinkle basil, oregano, coriander, and black pepper over pancetta mixture; stir to season evenly
  • Pour wine over the pancetta mixture
  • Increase heat to medium-high and cook until the liquid reduces by about half
  • Quickly stir tomato puree into pancetta mixture; add chopped tomatoes
  • Cook and stir the mixture until the tomatoes begin to break down into a sauce, about 5 minutes
  • Reduce heat to low and simmer until the sauce thickens, 60 to 90 minutes
  • Heat 2 tablespoons oil in a large skillet over low heat
  • Cook and stir meatballs in batches in hot oil until evenly browned and cooked through, 5 to 7 minutes; drain on a plate lined with paper towel
  • Gently drop meatballs into the simmering sauce; cook together until meatballs are heated through, about 10 minutes


No extra notes


Calories: 679kcal | Carbohydrates: 21g | Protein: 16g | Fat: 55g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 728mg | Potassium: 802mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7328IU | Vitamin C: 90mg | Calcium: 114mg | Iron: 4mg


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