Tapas: Meatballs in tomato sauce (Albondigas Andaluz)

Learn how to make Tapas with Meatballs in tomato sauce (Albondigas Andaluz)


For 4 people

  • 2 onions
  • 1 clove of garlic
  • 1 small bunch of parsley
  • 500 g minced beef
  • 1 egg (size M)
  • 4 tbsp breadcrumbs
  • 4 tablespoons of milk
  • 2 tbsp tomato paste
  • Salt
  • 1/2 tsp Sambal Oelek
  • ground cumin
  • ground coriander
  • freshly ground nutmeg
  • 3 tbsp olive oil
  • 500 grams of ripe tomatoes
  • 4 tablespoons dry sherry
  • 1 chili pepper
  • 1 pinch of sugar


35 minutes

Peel the onions and garlic and cut into fine cubes. Wash parsley, shake dry. Pluck the leaves from the stems and chop, except for some for garnish. Knead the minced meat, half the onions, garlic, egg, breadcrumbs, milk, parsley and 1 tbsp tomato paste.

Season with salt, sambal oelek, 1 pinch each of cumin and coriander and some nutmeg. Form into 24 meatballs. Heat 2 tbsp oil in a pan. Fry the meatballs all over for 6-10 minutes.

For the tomato sauce, wash, clean and dice the tomatoes. Heat 1 tbsp oil. Sauté the onions until translucent. Stir in 1 tablespoon tomato paste, add tomatoes and sherry. Wash and trim the chili and cut into fine rings.

Boil the tomatoes and season with salt, chilli and sugar. Simmer sauce for 5-10 minutes. Arrange the sauce and balls in clay bowls. Garnish with parsley.

By missionbarandtapas

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts