Name: A Smokey Spanish Meatballs Recipe The Whole Family Can Enjoy
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A Smokey Spanish Meatballs Recipe The Whole Family Can Enjoy

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×Jump to RecipePrint RecipeSpanish meatballs, albondigas, tapas meatball thingy's, whatever you call them in your house, I can guarantee a huge handful of us have tried these little bites at one time or another at a restaurant. Let's make some at home.I used to get my Spanish meatballs from this amazing little Spanish tapas bar down the road before kids came into the picture. It was tiny and dark. My sister and I used to hole up there for a couple of hours on a Friday night and just while away the night chatting, eating great food and drinking cheap wine.The meatballs were so spicy they would blow your socks off, just how I like it!&nbsp;Not as it would turn out, how my kids like it....enter the family-friendly version of my favorite Spanish meatballs recipe.I wanted to create a&nbsp;Spanish Meatballs Recipe the whole family could enjoy, so mI made them big enough to serve as a main.If I am going for tapas style, then I roll them half the size and present them in little terracotta bowls alongside some and some marinated mushrooms. Yum.As a main, I served mine up alongside some:They would also go well with:Yes, they sure can.Homemade meatballs are a super handy meal to have stored away in the freezer for meal prepping. In fact, when I am making a meatball dish I always double the recipe, use half for dinner that night and then freeze the other half for dinner on another night.I have used canned recipes for these Spanish meatballs before, and to be honest, if it was the dead of winter and fresh tomatoes were not readily available, then canned would do just fine.I just love the consistency of fresh tomatoes when they cook down like this, they get almost jammy, which makes for a fantastic sauce that really grips to the meatballs. You do you though, if you are a can hoarder and have a bunch hanging out in the pantry then use those babies up. Similarly, if it's not the season for fresh tomatoes then make do with the canned version, just be sure to check the salt (and sugar) content before committing to a brand.from votesPrint RecipePin RecipeIf you tried this recipe please comment and rate it.I love hearing your feedback and answering your questions!&nbsp;And if you make this please tag me on Instagram with @wholefoodbellies so I can share it &lt;3Try some other meatball type meals:You can find a full index of my recipes&nbsp;.Don’t forget to follow Whole Food Bellies on&nbsp;&nbsp;for more recipe inspiration!Or if Pinterest isn’t your style,&nbsp;bookmark this post!Let’s keep the conversation going- join my&nbsp;!&nbsp;Happy Eatingxx« How to Maintain Healthy Lifestyle Habits When Life Gets BusyHow To Help Your Family Reduce Food Waste At Home »Whole Food Bellies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.Check out my Amazon store here.Great recipe! My goto has no paprika in it at all, but I really like the idea and will start trying. I also like your simple, but effective freezing method.To the other commenters who say that this is not 'authentic' Albondigas...true, but this looks to be even easier (but, honestly, every version I have seen of this is not terribly difficult). For those scouring the web looking for a replication of what they just enjoyed at a tapas bar, just ask: "did I taste any paprika?" If not, then you are probably going to want to find a Serrano ham/anchovy/white wine-based sauce recipe (checkout The Barcelona Cookbook (2009), for a very good example).ReplyOkay, I hate to be the bad guy here but I have to say these taste nothing like authentic Spanish Albondiagas (meatballs). It took trying 3 different recipes for this dish before figuring out what was missing in each. It's a vital step in developing the intense flavor that turns this dish from bland into the beautiful dish it could be. My suggestion is to reduce the sauce to a paste while stirring constantly. It's roughly a 15 minute process on low heat. Go even longer if you like an even richer taste.It's only by doing this doing the true sweet roasted flavor that should be in this dish comes to be. Then add water a quarter cup at a time back into the dish until your desired consistency has been achieved. Sorry but this is a 1 star for me but has potential for a 4th star by adding this step.ReplyMade these today with gluten free breadcrumbs as my best friend who has coeliacs cane round for dinner and they were fantastic, even my picky 3 year old ate most of hers! We served ours with rice and it worked really well. Thanks for sharing this recipe, I will definitely be making it again!ReplyAm I blind? I can't seem to find the breadcrumb directions in the "notes".ReplyI didn’t see a note for homemade breadcrumbs - can you share?ReplySo glad you included tips on how to properly freeze these, because I can see myself making a lot of them! I love a smoky flavor profile and I've never had that with meatballs before. So I'm ALL about this.ReplySomehow, our kiddo likes spicy food, but isn't really into meat. Crazy how our eating habits completely change when kids come into the picture. These look amazing and simple though, and I'm loving the section on how to freeze them. Thanks for sharing!ReplyI used to work at a Spanish tapas restaurant, and albondigas were one of the most popular recipes on the menu. They're so easy, and so popular at any event, it's a wonder I don't make them more often! Thanks for sharing yours!ReplyThere is nothing like a great tapas place to visit and nosh, unless it's your own house where you've recreated the dishes! I love the smoky, saucy flavors here and I would totally make them as a part of a little homemade tapas party. Though most of the year I won't go near the supermarket tomatoes, so canned it is for me. I love the boxed tomatoes which are just tomatoes and no additives. I think they'd make a great sauce with the meatballs.ReplyHot, spicy and smoky! These sound amazing! I love the idea of serving them over mashed cauliflower to keep the carb count down and add some extra veggies. Perfect for enjoying with all of that sauce!ReplyHot, spicy and smoky! These sound amazing! I love the idea of serving them over mashed cauliflower to keep the carb count down and add some extra veggies!ReplyOh these would be so perfect for hubby's card guys. I'm going to serve them inside sub rolls and they will LOVE them! They like meat....but it's gotta be tasty and I love the assortment of spices in your recipe. I also love your tips for making them in advance. Totally me.ReplyI love a good saucy smoky meatball! I love the way you described the sauce, jammy - that's the type of thick yummy sauce I like for meatballs. I usually use canned tomatoes but I'll have to try it with fresh tomatoes when I get the chance!ReplyI don't make meatballs very often, but not because I dislike them - I think it's more because I don't feel the need to repeat the classic marinara sauce American Italian dish all that often. But I don't know why I haven't thought more about trying out different flavour combinations like this! I love spice, and I love smoke, and the combination sounds perfect against the rich, hearty taste of the meatballs. I love that you doubled down on the smoked paprika too, putting it in the meatballs and the sauce. It's such an awesome flavour, and so much fun to play around with. Cheers!ReplyI LOVE Spanish meatballs, but I've never made them at home. Now I can! I also love the suggestions that you give for sides. I think I'll go for some crusty bread because that sauce looks too good to waste. Great recipe!ReplySpicy!! That's exactly how we like them and the sauce is amazing. Catch all those delicious drippings with some great tasting artisan bread. Not the wimpy white bread you get from the store. You need the chewy delicious hearty bread to go along with terrific smoky spicy Spanish meatballs. This recipe is a keeper.ReplyI've seen some meatballs in my time (and let's be honest, I'm not gonna turn any of them down) but these are quite possibly the most captivating one's I've ever seen. That tomato sauce deserves to be slathered over a slice of bread and eaten in alternating bites with the meatballs. Seriously. Maybe a swig of wine to wash it down. I'm a big spice-lover -- so I'm wondering what you'd add to make this the spicy version you mentioned. Cayenne? Hot Paprika? Would love to know.ReplyOh man, these sound so good. Pasta, rice, potatoes and SUBS....would have a home for these. Those flavours sound fantastic. I love smoked paprika and Spanish food. I need to whip some up this weekend.ReplyThose nights with your sister sound like sooo much fun. I hope you're able to get out with her occasionally even with kids. But being able to make these meatballs at home means you can just tell her to bring the cheap wine and you guys can lock yourself away from the kids 😉Reply

×Jump to RecipePrint RecipeSpanish meatballs, albondigas, tapas meatball thingy's, whatever you call them in your house, I can guarantee a huge handful of us have tried these little bites at one time or another at a restaurant. Let's make some at home.I used to get my Spanish meatballs from this amazing little Spanish tapas bar down the road before kids came into the picture. It was tiny and dark. My sister and I used to hole up there for a couple of hours on a Friday night and just while away the night chatting, eating great food and drinking cheap wine.The meatballs were so spicy they...

A Smokey Spanish Meatballs Recipe The Whole Family Can Enjoy

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