San Pasqual’s Kitchen

I joyfully celebrate the food I'm given. May it deeply nourish everyone that I feed.

  • Home
  • About Me
  • Recipes
  • San Pasqual
  • My Faith
  • Privacy Policy
  • My Thoughts and Poetry

Albondigas en Salsa Tomate (Meatballs in Tomato Sauce)

February 27, 2015 by TammyRenea 14 Comments

Jump to Recipe Print Recipe

AlbondigasEnSalsaTomate112

Does the road wind up-hill all the way?
Yes, to the very end.
Will the day’s journey take the whole long day?
From morn to night, my friend.

Shall I find comfort, travel-sore and weak?
Of labour you shall find the sum.
Will there be beds for me and all who seek?
Yea, beds for all who come. ~ Christina Rossetti

C6

The day before we were to climb to O’Cebreiro, we pulled up limping into the pueblo of Vega de Valcarce. We were on the 4th day of our pilgrimage to Santiago de Compostela in Northern Spain. The day before this day we had made our way down, down, down from the Cruz de Ferro our highest elevation which stands at 4,949 ft. Our legs, especially our calves, ankles and knees ached from the effort of that descent. A clever pilgrim had placed a hand written sign quoting Tom Petty, “Coming down is the hardest thing.” I had to laugh. With my toes scrunched up at the tip of my shoes, I wholeheartedly agreed.

This day we had walked 17 miles and were ready to be through and begin our nightly ritual. This ritual began with a shower (you wouldn’t believe what a difference a shower could make after these arduous days), and then the consumption of a much looked forward to beer (a necessity I tell you), after this ~ food. Food became an altogether different thing on the Camino. The first day out, I ate as I was accustomed to eat at home, in moderation. I almost died. The need of food for strength was just not part of my everyday life. Sure, I got hungry after a good workout or long day, but I had never felt as if I couldn’t take one more step unless I had something to eat. I remember it came to me like a revelation, “So THIS is why we eat, for strength!”

C5

After our beer, we walked to the restaurant. Our saucy waitress took our orders and we waited enjoying our second beer sitting out on the patio, looking out over a little stream that wound its way under a bridge and around the corner, enjoying its own camino. We knew the next day would be monumental. We were climbing to O’Cebreiro which meant a climb of 4,297 ft. On the map it looked so steep I thought we might as well be climbing a wall. To fuel up, I ordered Albóndigas en Salsa Tomate, patatas fritas, and ensalda mixta, (Meatballs in Tomato Sauce, fried potatoes and mixed salad). I ate every. single. bite. Nothing was left, not one drop of sauce that I didn’t sop up with the copious amounts of bread left on the table.

AlbondigasEnSalsaTomate119

With dinner done, we made our way back to our albergue, told stories and shared laughs with our fellow peregrinos (pilgrims) and turned in for the night. We rose before daybreak wishing “buen camino” to all we met and made our first steps toward O’Cebreiro in the rain. Yes, it rained all the way to the top. We climbed and climbed on the muddy path praying the Gortex and our spirits would hold. What a sight to see! A path of pilgrims summoning their strength, slipping steadily upward, clutching hard their walking staffs, bearing their backpacks as the heavens continually rained down. But see us again at the top full of pride and exhilaration!

C2

My husband’s uncle found me and congratulated my on the climb. I credited my albóndigas for my strength, and I make this dish to bring back all the memories of this day. It is Spanish comfort food and so simply delicious and yes fortifying. I do hope you will give it a try.

C1

*This recipe is adapted from the Spanish cookbook 1080 Recipes.

Ingredients (Serves 6)

MEATBALLS
1 ½ lbs. ground beef
1 sprig parsley, chopped
1 clove garlic, finely chopped
1 egg, beaten
3/4 cup fresh bread crumbs
1/2 tsp salt
1/3 cup all purpose flour
1 ¼ cups sunflower oil, or vegetable oil for frying

SAUCE
4 tbsp olive oil
1/3 cup onion, chopped
2 ripe tomatoes, chopped or 1 15oz. can of diced tomatoes
Small pinch of saffron threads
Salt

Instructions

Mix together ground beef, parsley, garlic, egg, bread crumbs and a ½ tsp of salt in a medium bowl.
Shape into meatballs by rolling the between your hands.

AlbondigasEnSalsaTomate83

Coat the meatballs with flour.

AlbondigasEnSalsaTomate84
Heat oil in a skillet and fry the meatballs over medium heat until browned all over.
Remove the meatballs from the skillet with a slotted spoon, and pour off the oil.

AlbondigasEnSalsaTomate85

AlbondigasEnSalsaTomate88
Add in the olive oil and heat.
Add the onions and cook over low heat for about 5 minutes stirring occasionally.

AlbondigasEnSalsaTomate90
Add the tomato and cook for 6 to 8 minutes stirring occasionally and breaking them up.

AlbondigasEnSalsaTomate91
Stir in 2 ½ cups of water and season with salt.
Bring the sauce to a boil then let it cool slightly. Blend the sauce until smooth with an immersion blender, or remove to a regular blender or food processor. Return the sauce to the pan if not processed with an emersion blender and return meatballs to the sauce. Heat over medium heat.
Crush the saffron threads in a mortar and add ½ cup of water, then add to the sauce.
Simmer the meatballs in the sauce for 15 to 20 minutes, and then serve.

AlbondigasEnSalsaTomate94

AlbondigasEnSalsaTomate96
¡Buen Camino!

AlbondigasEnSalsaTomate111

AlbondigasEnSalsaTomate115

 

Print

Albondigas en Salsa Tomate (Meatballs in Tomato Sauce)

Spanish style meatballs served in a rich tomato and saffron sauce.
Course Main
Cuisine Spanish
Prep Time 30 minutes minutes
Cook Time 30 minutes minutes
Total Time 1 hour hour
Servings 6
Author www.sanpasqualskitchen.com

Ingredients

  • MEATBALLS
  • 1 ½ lbs. ground beef
  • 1 sprig parsley chopped
  • 1 clove garlic finely chopped
  • 1 egg beaten
  • 3/4 cup fresh bread crumbs
  • 1/2 tsp salt
  • 1 ¼ cups sunflower oil or vegetable oil for frying
  • SAUCE
  • 4 tbsp olive oil
  • 1/3 cup onion chopped
  • 2 ripe tomatoes chopped or 1 15oz. can of diced tomatoes
  • Small pinch of saffron threads
  • Salt

Instructions

  • Mix together ground beef, parsley, garlic, egg, bread crumbs, and a ½ tsp of salt in a medium bowl.
  • Shape into meatballs by rolling the between your hands.
  • Coat the meatballs in flour.
  • Heat oil in a skillet and fry the meatballs over medium heat until browned all over.
  • Remove the meatballs from the skillet with a slotted spoon, and pour off the oil.
  • Add in the olive oil and heat.
  • Add the onions and cook over low heat for about 5 minutes stirring occasionally.
  • Add the tomato and cook for 6 to 8 minutes stirring occasionally and breaking them up.
  • Stir in 2 ½ cups of water and season with salt.
  • Bring the sauce to a boil then let it cool slightly. Blend the sauce until smooth with an immersion blender, or remove to a regular blender or food processor. Return the sauce to the pan if not processed with an emersion blender and return meatballs to the sauce. Heat over medium heat.
  • Crush the saffron threads in a mortar and add ½ cup of water, then add to the sauce.
  • Simmer the meatballs in the sauce for 15 to 20 minutes, and then serve.

 

Similar Posts:

  • Sopa de Albóndigas (Meatball Soup)
  • Mini Meatloaves with Chili Sauce
  • Meatball Sandwiches
  • Taco Skillet Casserole
  • Arroz con Pollo (Chicken and Rice Casserole)

  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Tumblr (Opens in new window) Tumblr
  • Click to share on Reddit (Opens in new window) Reddit

Like this:

Like Loading...

Filed Under: Beef, Spanish Tagged With: beef, el camino, meatballs, saffron, spanish, tomato

« Torta Alla Glassa D’arncia (Cake with Orange Frosting)
Angel Food Cake with Raspberry Whipped Cream »

Comments

  1. Andrea @ Cooking with Mamma C says

    February 27, 2015 at 8:26 PM

    I didn’t want this post to end! This dish looks so good, and I love hearing about your trip to Spain. Great job!

    Reply
    • TammyRenea says

      February 28, 2015 at 10:48 AM

      Thank you so much, Andrea. I really enjoyed writing this post and remembering this day. I’m glad you enjoyed it!

      Reply
  2. Marialuisa says

    February 28, 2015 at 5:36 AM

    Hi Tammy…..gorgeus ALBONDIGAS…..god……..when I see you cooking you look totally SPANISH.
    Love from the north…..nice Camino de Santiago….I´m glad you enjoyed our country so much….I´ve spent some time in Galicia last August…you can see it in the travel notebooks in the index in my blog….click on Galicia…
    BESOS – KISSES
    Marialuisa

    Reply
    • TammyRenea says

      February 28, 2015 at 10:46 AM

      Thanks Marialuisa! That’s the best compliment I can get. 🙂 I’ve seen you pictures from Galicia, and they are so beautiful. The whole country is full of beauty.

      Reply
  3. Marcela (tortadellafiglia) says

    March 1, 2015 at 1:35 PM

    What a lovely dish! So comforting!

    Reply
    • TammyRenea says

      March 1, 2015 at 3:41 PM

      Thank you so much, Marcela!

      Reply
  4. Tania says

    March 2, 2015 at 11:32 AM

    Great meatballs! they look delicious!

    Reply
    • TammyRenea says

      March 2, 2015 at 2:09 PM

      Thank you, Tania!

      Reply
  5. Cheyanne says

    March 3, 2015 at 3:46 PM

    Wow, you are inspirational! Congratulations on climbing O’Cebreiro!! I can only imgine what a feat that was: spiritually, physically and emotionally. Major props! Your writting style and photography is absolutely gorgeous (I hung on every word and loved every photo). Now these albondigas! Oh. My. Goodness… They look terrific. I’m a huge fan of any kind of meatball, but especially spanish meatballs. I am absolutely, positively going to have to try your version! Can’t wait! Cheers (can I call you #warrior?) 🙂

    Reply
    • TammyRenea says

      March 3, 2015 at 5:10 PM

      Why, thank you so much, Cheyanne. I loved writing about this particular day of the Camino. Climbing to O’Cebreiro was only the first part of that day. We still had about 10 miles left. If anyone of my party (my husband and his uncle) heard you call me a warrior they would die laughing. hahaha I practically crawled into town every day. They would be waiting for me just shaking their heads. But still, I cherish every minute of this very long walk. I hope you do try these albondigas; they are soooo good. Make sure you have a good bread for sopping!

      Reply
  6. Sarah says

    May 15, 2015 at 12:12 AM

    4 stars
    Having a spanish party and I will definitely be making these! they look so good!
    any suggestions if we cant get saffron ?

    Reply
    • TammyRenea says

      May 15, 2015 at 7:42 AM

      Oh that makes me happy! I hope everyone enjoys them like I do. As far as the saffron, I have found it in a regular grocery store in the spice aisle, but I get mine from an international farmer’s market we have here in Atlanta. It’s under lock and key! If you can’t find it, just leave it out. It will change the flavor some, but it will still taste great. Also, you can add a big pinch of turmeric for the coloring.

      Reply
  7. Silvia Facio says

    November 9, 2016 at 2:17 PM

    Congratulations Tammy,your food looks totally Spanish,and I,m sure also tastes.I live in the south(Alicante) you know paella,arroz,dorada a la sal,olleta,fideguá….I tried to cook once a tortilla de patatas and a paella in Andover(south England) and it was almost impossible to get the ingredients,so I think that to cook Spanish dishes abroad is quite difficult.

    Reply
    • TammyRenea says

      November 9, 2016 at 6:50 PM

      Thank you, Silvia. My husband and I were in Alicante a few days this summer. It was one of my favorite places, so very beautiful. We loved the paella we had and all the food we had there. You’re right, it is hard to cook authentic Spanish food stateside, but we are getting more and more spanish ingredients all the time. 😀 I can’t wait to return to Alicante!!

      Reply

I'd love to hear from you!Cancel reply

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Be a part of the San Pasqual's Kitchen family and SUBSCRIBE TODAY!

Categories

  • Appetizers
  • Beans/Lentils
  • Beef
  • Blog Post
  • Breads and Biscuits
  • Breakfast
  • Cake
  • Chicken
  • Cookies
  • Drinks
  • Fish
  • French
  • Greek
  • Italian
  • Lamb
  • Lunch
  • Mexican
  • Pasta
  • Peruvian
  • Pork
  • Potatoes
  • Rice
  • Shellfish
  • Soup/Stew
  • Southern
  • Southwestern
  • Spanish
  • Sweets
  • Tapas
  • Vegetables

Food Love

appetizer bacon banana beef bell peppers braised breakfast cake carrots chicken chocolate coffee cake dessert desserts easy fried dough garlic ground beef Italian lamb main course meatballs mexican orange pasta poetry pork potatoes rice roast rosemary sausage shrimp soup southern spanish Spanish food stew sweets tacos tapas thyme tomatoes vegetarian wine

About Me

I love food! I read cookbooks like they were novels. I get giddy in a farmer’s market. I find a chicken in a pot surrounded by carrots, onion, and celery a thing of beauty. My favorite sound is Mmmmmmmm! Read More…

Thanks for dropping by! Feel free to join the discussion by leaving comments, and stay updated by subscribing to the RSS feed or email.
© 2013 San Pasqual’s Kitchen sanpasqualskitchen.com

Know us better through our pages!

  • About Me
  • My Faith
  • My Thoughts and Poetry
  • Privacy Policy
  • Recipes
  • San Pasqual
  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
  • Twitter

Copyright © 2025 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...
 

    %d