Spanish Meatballs (Albondigas)
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Vikalinka · by Julia Frey of Vikalinka★ 5.0 (1)

Spanish Meatballs (Albondigas)

NUTRITION · PER SERVING60M COOK
CAL 17%·PRO 79%
CARBS 17G20% OF CAL
3G FIBER10G OTHER5G TOTAL SUGAR
FAT 13G33% OF CAL
4G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Plump Spanish meatballs braised in a smoky paprika, tomato, and bell pepper sauce with briny olives. The dish is deeply savory with a rich sauce perfect soaked up with bread.

mainspanishbeefporkdairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 500g/1lb ground beef (5% or 10% fat content)
  • 500g/1lb ground pork (5% or 10% fat content)
  • 75g / 3/4 cup breadcrumbs or oatmeal (porridge oats)
  • 1 egg
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked Spanish paprika
  • 1 tsp salt
  • 10g / 1/3 cup parsley (chopped)
  • 1-2 tsp olive oil
  • 1 onion (chopped)
  • 4 cloves garlic (sliced)
  • 1 red pepper (red bell pepper in the US) (sliced)
  • 1/2 tsp Spanish smoked paprika
  • 2-3 sprigs fresh thyme or 1 tsp dried thyme
  • 400g / 14 oz canned chopped tomatoes
  • 125ml / 1/2 cup water
  • 1 tbsp red wine vinegar
  • Salt to taste
  • 90g / 1/2 cup green olives or black olives of any kind
  • 2-3 sprigs flat leaf parsley (chopped)
PREP
15M
SODIUM
1061MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.