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Albondigas (Spanish Meatballs)



  • 1 medium onion, chopped fine
  • 1 pounds ground beef
  • 1/4 pound ground pork
  • 2/3 cup fine dry bread crumbs



  • 4 garlic cloves, minced
  • 1 medium onion
  • 2 Tbs olive oil
  • 1 can whole tomatoes
  • 3/4 tsp dried oregano, crumbled


  • 1/2 cup stock or wine
  • Garlic cloves, fennel, or shallots (optional)


Fire your oven, and allow it to fall to a moderate temperature, roughly 400-500ºF. This dish can be cooked with a small fire, coals, or retained heat.

Sauté the onion and add the tomatoes and spices to make the sauce, either in your oven or on a cook top.

Prepare the meatballs by mixing together the ingredients and shaping the balls. Place them an oiled dish, and add half the sauce. Roast for 10-15 minutes, and then add the second half of the sauce. Return to the oven to heat through, and serve.

To keep your dish them juicy by adding some stock or wine about half way through roasting. If you oven is too hot, you can cover the pan with foil. Remove it near the end to brown the top of the meatballs.

Optionally, you can add a couple of halved shallots and roast them with the meatballs for a different flavor. Or try roasted garlic, onions, or fennel.

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