Albóndigas en Salsa Spanish
“Tender pork-and-beef meatballs, fried then stewed in a fragrant sauce thickened with fried bread, almonds, garlic, and white wine or saffron. A fixture of tapas bars across Spain, served bubbling in earthenware with bread for the sauce.”
Where it comes from
The dish traces to Berber/Arab meatball traditions brought to Spain during Al-Andalus; the almond-thickened sauce reflects that heritage.
On the plate
Soft, juicy meatballs in a velvety nut-thickened sauce that is deeply savory with a whisper of wine and toasted almond. Each bite begs for bread to swipe the plate. Comforting, homey, and unmistakably Spanish.
How it works
Bread soaked in milk keeps the meatballs tender by holding moisture, while the fried-bread-and-almond picada both thickens and perfumes the sauce. Browning the meatballs first layers in Maillard depth.
Variations
albóndigas en salsa de tomate (tomato sauce); a la jardinera (with peas and vegetables); Catalan version with saffron picada
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓40 min active
How it's made
8 steps · Show ↓- 110 min
Mix ground pork and beef with breadcrumbs soaked in milk, egg, garlic, and parsley.
- 28 min
Roll the mixture into small balls and dust them lightly with flour.
- 38 min
Fry the meatballs in olive oil until browned all over, then set aside.
- 44 min
In the same oil, fry a slice of bread and a handful of almonds until golden.
- 53 min
Blend the fried bread and almonds with garlic, parsley, and a little stock into a picada paste.
- 65 min
Soften chopped onion in the pan, add white wine, and stir in the picada with more stock.
- 712 min
Return the meatballs and simmer gently until the sauce thickens and the meat is cooked.
- 82 min
Adjust seasoning and serve hot with crusty bread or fried potatoes.
