Slow-Simmered Albóndigas in Tomato and Paprika Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender Spanish meatballs infused with garlic and herbs, cooked gently in a rich sauce of tomatoes, smoked paprika, and onions. This spanish-inspired beef ready in about 60 minutes blends ground beef, ground pork, large egg into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 Spanish cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, soak 1/2 cup breadcrumbs in 1/4 cup whole milk for 5 minutes. Add 1 lb ground beef, 1/2 lb ground pork, 1 minced large egg, 3 minced garlic cloves, 1/4 cup finely chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Mix gently but thoroughly and form into 1 1/2-inch meatballs.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a deep skillet over medium heat. Brown the meatballs in batches for 4-5 minutes, turning gently to get all sides golden but not fully cooked. Remove meatballs and set aside.
  3. Step 3: In the same skillet, add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Stir in 2 tsp smoked paprika and cook for 1 minute until fragrant.
  4. Step 4: Add 28 oz canned crushed tomatoes, 1 bay leaf, and 1 cup water to the skillet. Bring to a simmer, then return meatballs to the sauce. Cover and simmer on low heat for 25 minutes until meatballs are cooked through and sauce thickens slightly. Remove bay leaf before serving.

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Frequently asked questions

How long does Slow-Simmered Albóndigas in Tomato and Paprika Sauce take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Simmered Albóndigas in Tomato and Paprika Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Simmered Albóndigas in Tomato and Paprika Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Albóndigas in Tomato and Paprika Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Albóndigas in Tomato and Paprika Sauce?

Spanish beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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