Spanish Meatballs (Albóndigas)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spanish meatballs made from lamb, chorizo, and breadcrumbs, simmered in a rich tomato sauce spiced with cinnamon, paprika, and bay leaf. Serve as an appetizer with bread or as a main with rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1.6 lbs (750g) ground lamb (or beef, pork)
- 1 cup (50g) fresh breadcrumbs (( 2 slices wholemeal / white bread))
- 3 oz (85g) chorizo (, casing removed and cubed)
- 2 shallots (, peeled and roughly chopped)
- 2 large garlic cloves
- 1 large egg
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil (, for frying)
- 2 tablespoons olive oil
- 4 garlic cloves (, minced)
- 2 bay leaves
- 1 tablespoon sugar
- ½ cup (120ml) red wine, such as Rioja
- 1 small cinnamon stick
- 28 oz (800g) canned chopped tomatoes
- ½ cup (120ml) beef stock
- Salt and pepper (, to taste)
- Fresh chopped flat-leaf parsley (, to serve)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 577mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 588mg
- Calcium
- 51mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 577MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.