Spanish Meatballs
These Spanish meatballs (albóndigas) are juicy, tender beef meatballs simmered in a smoky tomato sauce made with paprika, garlic, and warm spices. Perfect for tapas, weeknight dinners, or meal prep, this easy Spanish meatballs recipe delivers bold flavor and comforting, saucy goodness in every bite.
Ingredients
- Meatballs
- 1 pound ground beef 80/20 recommended
- ½ cup breadcrumbs
- 1 large egg
- ½ medium onion finely grated or minced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika from total
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Sauce
- Olive oil for cooking
- 2 tablespoons tomato paste
- 1 28 oz can crushed tomatoes
- ½ cup beef broth
- 1 teaspoon smoked paprika remaining
- 1 bay leaf
- Salt and black pepper to taste
- Optional
- Fresh parsley chopped (for garnish)
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, onion, garlic, 1 teaspoon smoked paprika, cumin, oregano, salt, and pepper.
- Mix gently just until combined—do not overmix.
- Roll into 1½-inch meatballs and set aside.
- Heat olive oil in a large skillet over medium heat.
- Brown meatballs on all sides, about 6–8 minutes total. Remove and set aside.
- In the same skillet, add more olive oil if needed. Stir in tomato paste and cook 1 minute.
- Add crushed tomatoes, beef broth, remaining smoked paprika, bay leaf, salt, and pepper. Bring to a gentle simmer.
- Return meatballs to the skillet, cover, and simmer for 20–25 minutes, turning occasionally, until cooked through and tender.
- Remove bay leaf, garnish with parsley, and rest 5 minutes before serving.
Notes
- Smoked paprika is essential for authentic Spanish flavor—don’t substitute if possible.
- Keep the sauce at a gentle simmer to maintain tender meatballs.
- Meatballs are even better the next day after flavors meld.
- Sauce should be thick and rich, not watery.