Albondigas are a classic of Spanish tapas culture. Spiced meatballs are gently simmered in a rich sauce made with white wine and tomato. A high-protein, satisfying main course.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Albondigas – Spanish Meatballs in Tomato-Wine Sauce contains 380 calories per serving: 30 g protein, 14 g carbohydrate and 22 g fat. It takes 55 minutes in total and makes 4 servings.
Albondigas are a traditional meatball dish found in tapas bars and home kitchens across Spain. The name comes from the Arabic "al-bunduq" (hazelnut), referring to the small, round shape of the meatballs.
The meatballs are seasoned with sweet paprika (pimentón), seared first, then gently simmered in a white wine and tomato sauce until meltingly tender. The sauce is perfect for dipping bread.
Red meat is rich in protein; with portion control and an olive-oil-based sauce, this dish becomes a balanced meal. Serve it with a fresh salad to keep the carbs low.
In a bowl, thoroughly knead the ground beef, breadcrumbs, egg, 2 crushed garlic cloves, parsley, 1 teaspoon paprika, salt and pepper.
Roll the mixture into walnut-sized meatballs (about 20).
Heat the olive oil in a wide pan and sear the meatballs until browned all over, then transfer to a plate.
In the same pan, sauté the onion until soft, add the remaining garlic and 1 teaspoon paprika and cook until fragrant.
Pour in the white wine and let it boil for 1-2 minutes until the alcohol evaporates, then add the grated tomatoes.
Return the meatballs to the sauce, cover and simmer over low heat for 20 minutes, adding a little water if needed.
Season with salt and pepper, garnish with fresh parsley and serve hot.
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