Albondigas en Salsa
Ground pork, ground beef and breadcrumbs come together in this Spanish beef — 65 minutes, 6 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Soak the breadcrumbs in the milk for a few minutes, then combine with both meats, the egg, half the minced garlic, the parsley, and a good pinch of salt, mixing until just bound.
- Roll the mixture into walnut-sized balls, dust them lightly in flour, and fry in olive oil over medium-high heat until browned all over, then set aside.
- In the same pan soften the chopped onion and remaining garlic, stir in the smoked paprika for a few seconds, then pour in the wine and let it bubble and reduce by half.
- Add the passata with a splash of water, season, and simmer the sauce gently for 10 minutes to deepen the flavour.
- Return the meatballs to the pan, cover, and simmer for 20 to 25 minutes until cooked through with no pink remaining and the sauce has thickened.
- Taste and adjust the seasoning, then serve warm with crusty bread for dipping, ideal as tapas or with rice for a full meal.
You'll use: Frying pan / skillet · Pan · Saucepan
Ingredient substitutions
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
What to serve with Albondigas en Salsa
- Seafood fideuà Seafood
- Spanish Tortilla Vegetarian
- Roast fennel and aubergine paella Vegan
- Migas Miscellaneous
Tips & common questions
How long does Albondigas en Salsa take to make?
About 65 minutes from start to finish — an estimate based on the 6 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of milk?
Try any unsweetened plant milk. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Albondigas en Salsa is an original Spanish recipe developed in-house by Consomee. Photo: Arroz con albóndigas en salsa y con papas, acompañado de ensalada de repollo y tomate.jpg by Horacio Cambeiro, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.