• These classic tapas Spanish meatballs are known as “albondigas” and have been made in Spain for more than 500 years. Albondiga is from the Arabic word “al-funduq”, meaning “hazelnut”, which refers to their original size and shape. These days they’re made slightly bigger, about golf ball-size. 

    Spanish meatballs

    Serves: 4 - 6
    Cooking Time: 40 mins


    • 250g lean beef mince
    • 125g chorizo, finely chopped
    • 2 garlic cloves, finely chopped
    • 2,5ml (½ tsp) ground nutmeg
    • 50ml fresh flat-leaf parsley, finely chopped
    • 10ml (2 tsp) fresh oregano, finely chopped
    • 1 red onion, finely chopped
    • 1 large egg, lightly beaten
    • 20ml (4 tsp) dry sherry or brandy
    • salt and freshly ground black pepper, to taste
    • flour, for coating
    • oil, for shallow-frying



    Put all the ingredients except the flour and oil in a mixing bowl and combine.


    Shape the mixture into balls and toss them into the flour to coat well.


    Heat the oil in a frying pan and fry the meatballs, stirring occasionally until evenly browned and cooked through, about 20 minutes. Drain on paper towel and serve while hot.