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Tapas Spanish Meatballs

Tapas Spanish Meatballs (Albondigas)

These flavorful Spanish meatballs with a spicy tomato sauce are perfect for your next get together. Serve them at a tapas themed party, a potluck, or add them into your weeknight dinner menu. Great as an appetizer or a main!
Prep Time 30 mins
Cook Time 1 hr
Servings 4


Bread Crumbs

  • 1 loaf good country style bread

Spicy Tomato Sauce

  • 6 whole roma tomatoes
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 dried bay leaf
  • 2 cup veg stock or water
  • 1/2 yellow onion, finely diced
  • 2 tsp tomato paste
  • 2 tsp red pepper flakes
  • 1 tsp chile powder
  • 2 tsp smoked paprika
  • kosher salt to taste
  • fresh ground black pepper to taste


  • 8 oz ground beef
  • 8 oz ground pork
  • 2 garlic cloves, grated
  • 2.5 tbsp breadcrumbs
  • 1 egg, lightly beaten
  • 2 tbsp parsley
  • 1 tsp smoked paprika
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1 tsp kosher salt
  • 1 tbsp olive oil



  • Preheat oven to 300°F
  • Slice about three 1/2-inch slices off your bread loaf. Tear these slices into small pieces. Spread pieces out onto a sheet pan and bake in the oven for 25-30 minutes until completely dry. Move the bread pieces around midway through to ensure even cooking.
  • Remove bread from the oven and let cool for a few minutes. Use a food processor to break down the pieces until you get a fine consistency.

Spicy Tomato Sauce

  • Raise oven temperature to 400°F. Chop the roma tomatoes into large chunks and peel the garlic. Place the tomatoes and garlic into a roasting pan.
  • Drizzle the tomatoes and garlic with the olive oil and season with salt and pepper. Roast in oven for 30 minutes.
  • Remove roasting pan from oven and add the veggie stock to it. Scrape off all the nice caramelized bits. Transfer contents to a medium saucepan. Add in the bay leaf and oregano and bring to a boil.
  • Lower temperature and simmer for 25 minutes. Remove the bay leaf from the saucepan. Use a stick blender to puree into tomato sauce.


  • In a mixing bowl combine all the meatball ingredients except the olive oil. Thoroughly combine with your hands but do not overmix.
  • Portion into 1oz meatballs.
  • Heat the 1 tbsp olive oil in large skillet over medium-high heat. Add in the meatballs and brown on all sides. (Do not overcrowd the pan, do this in two batches if necessary)
  • Remove meatballs from pan and set aside. Going back to the sauce ingredients list, add in the diced yellow onion and saute until translucent. Add in the 2 tsp tomato paste and mix into the onions. Saute for about a minute. Lower heat to medium-low.
  • Carefully add your tomato sauce into the skillet. Mix to combine. Add in the red pepper flakes, chile powder, and smoked paprika. Season to taste with salt and pepper.
  • Transfer the meatballs back into the sauce along with any juices that have come out. Bring sauce to a simmer and place a lid on the skillet. Cook for about 5-7 minutes or until cooked through.
  • Serve with the rest of the country loaf and enjoy!