Albondigas

These Spanish-style albondigas feature spiced beef meatballs simmered in a rich, smoky tomato sauce with peppers and garlic. Perfect for sharing as part of a tapas spread, they deliver deep, comforting flavours that develop beautifully during cooking.

This dish scores a B on the Nutri-Scale, balancing lean protein from steak mince with antioxidant-rich vegetables in the sauce. The slow-cooked tomatoes provide lycopene, while using olive oil ensures heart-healthy fats.

Equipment

Chef Aid Contain 3 Mixing Bowls, Non-Slip Base, Soft Grip Handle, Microwave and Dishwasher Safe, Compact, Stackable, Ideal for baking and cooking, Off-white, 1.5 Litre, 2 Litre, 2.5 Litre

£6.00 (£2.00 / count)   £10.49 (£3.50 / count)

See details

Ingredients

For the albondigas sauce

• olive oil 2 tbsp
• onion 1, finely chopped
• garlic cloves 6, finely chopped
• red pepper 1, diced
• green pepper 1, diced
• bay leaf 1
• fresh thyme 2 sprigs, leaves picked
• smoked paprika 1 tsp
• dried red chilli flakes 1 tsp
• tomato purée 1 tbsp
• tinned tomatoes 400g
• salt and black pepper to taste

For the albondigas

• steak mince 400g
• ground cumin 1 tsp
• cayenne pepper 1 tsp
• breadcrumbs 15g
• free-range egg 1, beaten
• olive oil 2 tbsp
• salt and black pepper to taste

Method

Make the sauce

1. Heat oil in a medium saucepan over medium heat. Fry onion, garlic, peppers, bay leaf and thyme for 5 minutes until softened.
2. Stir in smoked paprika, chilli flakes and tomato purée, then add tinned tomatoes. Simmer uncovered for 1 hour until thickened, stirring occasionally. Season to taste.

Prepare the meatballs

3. In a mixing bowl, combine mince, cumin, cayenne, breadcrumbs and egg. Season well, then shape into 8 equal balls.

Cook and serve

4. Heat oil in a frying pan over medium-high heat. Fry meatballs for 4 minutes, turning to brown all over.
5. Serve the albondigas with the warm sauce, perfect for dipping crusty bread.

Suggested Wine Pairing

Majestic: Bodegas Volver Tempranillo

A robust Spanish red with dark cherry flavours and smooth tannins that complement the smoky paprika, while its acidity cuts through the rich tomato sauce.

Tesco: Finest Rioja Crianza

Aged in oak for depth, this wine’s vanilla notes balance the chilli heat, and its structure stands up to the hearty meatballs.

Sainsbury’s: Taste the Difference Monastrell

This full-bodied Spanish red has peppery undertones that mirror the cumin and cayenne in the albondigas, creating perfect harmony.

What can you serve with this

1. Crusty bread – Essential for mopping up the delicious sauce.
2. Patatas bravas – Crispy potatoes add texture contrast.
3. Manchego cheese – Its nutty flavour complements the smoky paprika.

Nutri-Score Health Check

This recipe earns a B rating for its balance of lean protein from steak mince and antioxidant-rich vegetables in the sauce. The use of olive oil provides heart-healthy monounsaturated fats.

Positive Factors

• High iron content from steak mince
• Lycopene-rich tinned tomatoes
• Fibre from peppers and onions

Negative Factors

• Moderate saturated fat from beef
• Salt content depends on seasoning

Note: The Nutri-Score is automatically calculated from the ingredients and serves as a general guide.