Spanish meatballs

November 17, 2008 (Last Updated: January 11, 2019)
Spanish meatballs recipe

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.


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