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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
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author www.sanpasqualskitchen.com


  • 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
  • 3 tbsp white wine
  • 1/3 cup all purpose flour
  • 1 ¼ cups sunflower oil or vegetable oil for frying
  • 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


  • Mix together ground beef, parsley, garlic, egg, bread crumbs, wine 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.