Albóndigas con tomate are popular tapas throughout the whole of Spain. Originally an Arabic recipe, the discovery of tomatoes eventually turned into the current most widespread form, which we share with you today. Albóndigas shouldn't be missing from any tapas menu, because they have something elementally likeable in them.
WHAT ARE ALBÓNDIGAS (SPANISH MEATBALLS)?
Albóndigas are fried balls of minced meat then cooked in a thick, usually tomato sauce. This is one of the most common, universally popular tapas in Spain.
WHAT IS THE ORIGIN OF ALBÓNDIGAS?
The origin of albóndigas is undoubtedly Arabic. Literary sources describe the markets in today's Spain previously under the Arab rule mentioning fragrant meatballs in aromatic sauces. Since it was before the discovery of the tomato, it was mainly onion and almond sauces seasoned with cumin, coriander, or other spices.
WHAT ARE THE VARIANTS OF THE RECIPE?
Aside from the original Arabic recipes, using ground almonds for thickening and cumin and saffron for flavouring, tomato sauce takes on many forms. The basis can be just onions and garlic, or carrots and celery stalks can be added to them. Peas or green beans are often added to the sauce. Wine (dry white or dry sherry), bay leaf, thyme or oregano may or may not be added.
WHAT IS THE BEST MEAT?
Paradoxically, despite its Arabic origin, albóndigas are most often made from pork, which is sometimes combined half and half with beef. The reason is not that ground mutton or lamb does not fit into the recipe, but rather that it is usually not available in the exact weight in the butcher shop (you always have to buy a whole shoulder or thigh).
WHAT TO WATCH OUT FOR?
The preparation is a little laborious, but without significant pitfalls. It can be a bit difficult to correctly salt the mixture for making albóndigas, but you can try leveling the mixture in a bowl into an even layer about 1 cm high and salting it evenly, as if you were salting a slice of meat.
When frying, do not overheat the oil so that it does not smell burnt in the sauce. The balls do not need to be cooked through after frying, as they will still be reheated in the sauce.
RECIPE:
ALBÓNDIGAS CON TOMATE - MEATBALLS
Serving: 4
Preparation: 20 MINUTES
Cooking: 50 MINUTES
INGREDIENTS:
For the meatballs:
500g minced pork (or 250g pork + 250g beef)
100 ml of milk
3 slices of white bread
2 tablespoons chopped jamón (optional)
3 tablespoons of finely chopped onion
1 clove of garlic - finely chopped
2 tablespoons chopped flatleaf parsley
1 beaten egg
salt
For the sauce:
1 dcl of olive oil
1 chopped onion
2 cloves of garlic - chopped
1 bay leaf
2 sprigs of thyme
1 glass dry white wine (or dry sherry)
6 chopped ripe fresh tomatoes (or 400g canned)
1 tablespoon of good tomato concentrate
METHOD:
- Soak bread in milk for 5 minutes. Squeeze the milk out of the bread and mix it with the meat, jamón, egg, onion, garlic, parsley and salt (for a tip on how much salt, see "What to watch out for?"). Mix the mixture with your hands for about 5 minutes so that all the ingredients are evenly mixed. Form into golf ball sized balls and place on a clean plate.
- Heat the olive oil on a medium heat in a pan that will eventually fit the whole meal and the sauce, and brown it on all sides. Let to rest on a plate. Don't worry if the meatballs aren't cooked inside, as they will cook in the sauce.
- In the same pan, in the same oil, fry the onion and garlic until golden. Add wine, bay leaf and thyme. Bring to a boil. Add the tomatoes, mash them with a wooden spoon, add salt and cook for 10 minutes. Add the meatballs and cook for another 10 minutes. The sauce should be thick, if it is too watery, increase the heat and reduce the sauce.
- Spanish meatballs are most often served with white bread, home fries or patatas a lo pobre.
