Slow-Simmered Albóndigas in Tomato Sauce

By · Reviewed by AislePrompt Editorial · ·

Tender Spanish meatballs cooked gently in a rich, garlicky tomato sauce, perfect for dipping crusty bread or serving over rice. 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 420 calories and feeds 4, 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 4 Spanish cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, soak 1/2 cup breadcrumbs in 1/4 cup milk for 5 minutes. Add 500g ground beef, 250g ground pork, 1 minced large egg, 3 minced garlic cloves, and 2 tbsp chopped fresh parsley. Season with 1 tsp salt and 1/2 tsp black pepper. Mix gently until combined, then shape into 20 small meatballs.
  2. Step 2: Heat 3 tbsp extra virgin olive oil in a deep skillet over medium heat. Add 20 meatballs in batches, browning on all sides for about 5 minutes. Remove and set aside.
  3. Step 3: In the same skillet, add 1 small finely chopped onion and sauté for 4 minutes until soft. Add 400g canned crushed tomatoes, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1 cup water. Stir and bring to a simmer.
  4. Step 4: Return meatballs to the skillet, cover, and simmer gently for 25 minutes until the sauce thickens and meatballs are cooked through.
  5. Step 5: Serve hot with crusty bread or over rice to soak up the flavorful sauce.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Simmered Albóndigas in Tomato 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 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 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 Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 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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