Bring the bold flavors of Spain to your kitchen with this easy albondigas recipe—juicy Spanish meatballs in a garlic tomato sauce, ready in under 30 minutes. Perfect for a spring weeknight dinner!
Supper in Spain (Sorta) – Easy Garlic Tomato Meatballs for Any Night
There’s something about a cozy tapas bar that makes you feel like you’ve been whisked away to a hidden corner of Spain. We recently ducked into one on a whim—and let me tell you, it was the albondigas, or Spanish meatballs, that completely stole the show. Tender, juicy, and swimming in the most garlicky tomato sauce I’ve ever tasted, they were the kind of dish that made us pause mid-bite and say, “Okay, we have to try making this at home.”
So here we are—with this easy, spring-friendly version of Spanish meatballs in garlic tomato sauce, perfect for a relaxed weeknight dinner. They’re simple to prep, big on flavor, and the simmered sauce gets a little lift from white wine, paprika, and cumin. Pair with crusty bread, a crisp salad, or even some roasted potatoes for a full-on tapas-inspired meal at home. Trust me: one bite of these meatballs, and you’ll be dreaming of Spanish sunsets too.
I made my meatballs a little bigger than the tiny ones you'd typically find in a small tapas dish—a bit more satisfying for dinner. I served them over rice, which soaked up all that rich, garlicky tomato sauce beautifully. But honestly, they’re super versatile: you can serve them just as they are for a lighter bite, or pair them with pasta, quinoa, salad greens, or warm crusty bread for scooping. No matter how you plate them, it’s an easy weeknight dinner that feels a little extra special.
Enjoy!
What Ingredients do I need?
🛒 Basic Shopping List
Produce:
- Garlic
- Yellow onion
- Fresh parsley
Meat & Dairy:
- Ground beef
- Egg
- Milk
Pantry:
- Breadcrumbs
- Crushed tomatoes (canned)
- Dry white wine
- Olive oil
- Paprika
- Cumin
- Salt
- Black pepper
Optional Serving Ideas (Choose Your Favorites!):
- White or brown rice
- Pasta
- Crusty bread
- Salad greens
- Roasted potatoes
Substitutions and Variations
Substitutions
Missing an ingredient or want to switch things up? Here are a few simple swaps that work beautifully in this recipe:
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Ground Beef: Feel free to use ground turkey, chicken, or even a plant-based ground for a lighter or vegetarian version.
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Milk: Any unsweetened milk will work here—dairy or non-dairy (like almond, oat, or soy).
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Breadcrumbs: Panko, crushed crackers, or even cooked quinoa can be used if you’re out of traditional breadcrumbs.
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White Wine: No wine? No problem. Swap with low-sodium chicken broth or vegetable broth for a similar depth of flavor.
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Paprika: Use either smoked paprika or regular paprika. Even a pinch of chili powder will still give great flavor.
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Cumin: You can leave it out if needed, or replace it with a pinch of ground coriander or even a little extra paprika for warmth.
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Crushed Tomatoes: Diced tomatoes (with a quick blend) or tomato sauce can be used in a pinch.
Variations
Want to put your own spin on these Spanish-inspired meatballs? Here are a few tasty ideas to try:
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Mini Tapas-Style Meatballs: Roll the meatballs smaller (about 1 tablespoon each) for a more traditional tapas feel—perfect for party platters or appetizers.
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Spicy Kick: Add a pinch of red pepper flakes or a chopped chili to the tomato sauce for some heat.
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Cheesy Twist: Mix in some grated Manchego or Parmesan into the meat mixture for extra savory flavor.
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Herb Swap: No parsley? Try fresh cilantro or basil for a slightly different herbal note.
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Stuffed Meatballs: Place a small cube of cheese (like mozzarella or Spanish Mahón) in the center of each meatball for a gooey, melty surprise.
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One-Pot Option: Instead of baking, brown the meatballs directly in the skillet, then pour in the sauce and simmer—less cleanup, same great taste.
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Add Veggies: Stir in sautéed spinach, bell peppers, or chopped zucchini to the sauce for a veggie-packed version.
Kitchen Tips and Notes
Don’t Overmix the Meat: When combining your meatball mixture, use your hands and mix gently. Overworking the meat can make the meatballs dense instead of tender.
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Uniform Size = Even Cooking: Use a cookie scoop or spoon to portion your meatballs evenly so they bake at the same rate.
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Make Ahead Friendly: You can prep the meatballs in advance and refrigerate them for a few hours before baking. You can even freeze them (raw or cooked) for future meals.
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Deglaze with Wine: After sautéing the onions and garlic for the sauce, the wine helps lift all the flavorful bits off the pan—don’t skip this step if you’re using wine!
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Adjust Seasoning at the End: Once the sauce has simmered and the meatballs have absorbed the flavors, give it a final taste and adjust the salt and pepper if needed.
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Serving Sauce Matters: Spoon extra garlic tomato sauce over the top when serving—don’t let any of it go to waste!
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Leftovers Reheat Well: These meatballs make delicious leftovers! Store in the fridge for up to 3 days or freeze in portions for a future easy meal.
💬 Let’s Chat!
Have you ever tried Spanish albondigas at a tapas bar—or made your own at home? I’d love to hear how you serve your meatballs! Do you go the traditional route with small bites and crusty bread, or lean into a cozy bowl over rice or pasta like I did? Drop your thoughts in the comments below or tag me on Instagram @sliceofsouthern-let’s swap ideas!
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RECIPE IS DOWN BELOW👇
