Jul 13 2026
Restaurants›Chaval›Albondigas Recipe

Albondigas Recipe

Inspired by Chaval
Time50m
Serves4

dry aged local beef & pork Spanish meatballs, tomato sauce, 12-month manchego.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meatballs

Tomato Sauce

Garnish

Method

Meatballs Preparation

  1. 1

    Mix Ingredients

    In a large bowl, combine the dry aged local beef, ground pork, bread crumbs, minced garlic, chopped parsley, egg, salt, black pepper, and smoked paprika. Mix until well combined.

  2. 2

    Form Meatballs

    Shape the mixture into small meatballs, about 1-1.5 inches in diameter.

  3. 3

    Cook Meatballs

    In a large skillet, heat a little olive oil over medium heat. Cook the meatballs in batches until browned on all sides, about 8-10 minutes. Transfer to a plate.

Tomato Sauce Preparation

  1. 4

    Sauté Onion and Garlic

    In the same skillet, add olive oil and sauté the chopped onion until translucent. Add the minced garlic and cook for another minute until fragrant.

  2. 5

    Add Tomatoes and Seasonings

    Stir in the crushed canned tomatoes, salt, black pepper, sugar, oregano, and basil. Bring to a simmer.

  3. 6

    Combine Meatballs and Sauce

    Return the browned meatballs to the skillet, cover, and let simmer in the sauce for about 20 minutes.

Serving

  1. 7

    Plate and Garnish

    Serve the albondigas hot, topped with grated manchego cheese and a sprinkle of fresh parsley.

More from Chaval