Cooking Lucid
Albóndigas Españolas
Spanish meatballs in a rich tomato and sherry wine sauce. A tapas bar classic — tender, saucy, and perfect with crusty bread.
Prep 20 min
Cook 30 min
Total 50 min
Serves 6
Dinner·Spanish·Medium
Ingredients
Step 1 — Meatballs
- 1 lb ground beef
- ½ lb ground pork
- 1 egg
- ½ cup breadcrumbs
- 3 garlic cloves (minced)
- ¼ cup parsley (chopped)
- Salt and pepper
Step 2 — Sauce
- 2 tbsp olive oil
- 1 onion (diced)
- 1 can (14 oz) crushed tomatoes
- ½ cup dry sherry
- 1 cup beef broth
- 1 tsp smoked paprika
Instructions
- 1
Form meatballs
Mix all meatball ingredients. Roll into walnut-sized balls.
- 2
Brown and simmer
Brown meatballs in oil. Remove. Sauté onion, add tomatoes, sherry, broth, and paprika. Return meatballs and simmer 20 minutes.
- 3
Serve
Serve in the sauce with crusty bread or as tapas with toothpicks.
Nutrition per serving: 380 cal · 28g protein · 14g carbs · 24g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
