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Meat, European

Spanish meatballs in tomato sauce with rice

Albóndigas are Spanish meatballs made from beef and pork, simmered in a tomato sauce with peppers and served over white rice. This easy recipe takes 50 minutes for 4 people, at about €2.50 per person. The key is not overworking the meat and letting the sauce simmer gently so it picks up the flavor of the meatballs.

Tonight I'm making albóndigas, those little Spanish meatballs simmered in a tomato and pepper sauce with white rice.

Spanish meatballs in tomato sauce with rice
Total time
50 min
Difficulty
Easy
Cost per person
€2.50
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Albóndigas are soft meatballs made from a beef and pork mix, browned then simmered in a tomato sauce seasoned with paprika and sweet peppers. The white rice served alongside soaks up the sauce and rounds out the dish, so you get something hearty without feeling heavy.

This is the kind of meal to make on a weeknight when you want something comforting without spending hours in the kitchen, or on a Sunday in a bigger batch if you're having people over. Kids tend to love the little meatballs and rice, and the tomato sauce is always a safe bet at the table.

The ingredients

4 people

Butcher

  • Ground beef 300 g
  • Ground pork 300 g

Pantry

  • Breadcrumbsoften in the pantry 4 tbsp
  • Crushed tomatoesoften in the pantry 500 g
  • Sweet paprikaoften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Egg 1

Fruits and vegetables

  • Garlic 3 cloves
  • Parsley 1 bunch
  • Onion 1
  • Red bell pepper 1

Allergens Gluten, Eggs

The step by step recipe

  1. Mix the meats with the breadcrumbs, egg, one minced garlic clove, parsley, salt and pepper.

    Knead by hand without overworking it, meat that's handled too much makes tough meatballs.

  2. Roll walnut sized meatballs and brown them in the olive oil, then set them aside. 8 min

    They don't need to be cooked through yet, they'll finish cooking in the sauce.

  3. In the same pan, sauté the onion, bell pepper and remaining garlic, all finely chopped, then add the tomatoes and paprika. 10 min

    Scrape up the browned bits left by the meatballs, they add a lot of flavor to the sauce.

  4. Return the meatballs to the sauce and let everything simmer gently, covered. 20 min

    A splash of water in the sauce keeps it from sticking if it gets too thick.

  5. Cook the rice in a large pot of salted water, drain it and serve it alongside the albóndigas. 12 min

    Rinse the rice in cold water before cooking so the grains stay separate.

Our tips to get it right

  • Brown the meatballs over fairly high heat so they color quickly without cooking through, they'll finish cooking in the sauce.
  • Keep the sauce at a gentle simmer with the lid on, a hard boil will dry out the meatballs and reduce the sauce too fast.
  • Taste the sauce before serving and adjust the salt, canned tomatoes vary a lot in acidity from brand to brand.

The variations

  • Swap the pork for ground turkey for a milder tasting version, the meatballs stay just as moist.
  • For a vegetarian version, make the balls with cooked and mashed red lentils mixed with breadcrumbs and egg.
  • For picky kids, serve the meatballs plain with just a bit of sauce and rice, and skip the bell pepper if they're not fans.

What to serve it with

  • Bread for dipping
  • Simple green salad
  • Sparkling water with lemon

Storage

Albóndigas in sauce keep for 3 days in the fridge in a sealed container. They freeze well for up to 2 months, sauce and meatballs together. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you make albóndigas ahead of time?

Yes, you can make the meatballs and sauce a day ahead, they actually taste even better reheated. Cook the rice fresh the same day, it only takes 12 minutes.

Can you swap the beef or pork?

You can use all beef or all pork, the result will be a bit drier or richer depending on your choice. The mix of both gives the moistest meatballs.

How do you keep the meatballs from falling apart in the sauce?

Brown the meatballs well before adding them to the sauce, this forms a crust that holds them together. Also avoid stirring too much while they simmer.

Can you substitute the breadcrumbs?

You can use crumbled stale bread instead of breadcrumbs, the result is very similar. Either way, it helps bind the meat without making it dense.

How long does it take to make Spanish albóndigas in tomato sauce with white rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Spanish albóndigas in tomato sauce with white rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Spanish albóndigas in tomato sauce with white rice cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs. Always check the labels of the products you buy.

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