Store
Store
Magazine
Magazine
Recipes
Recipes
School
School
TV
TV
Podcast
Podcast
Blog
Blog
Q&A
Q&A

JOIN! 12 Weeks for $1

spanish-style-meatballs-cookish WEB
Cookish

Spanish-Style Meatballs

By Rebecca Richmond

4 Servings

25 minutes

Made This Recipe? Write a Review.
Rate
Rate 1 Star Rate 2 Star Rate 3 Star Rate 4 Star Rate 5 Star
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

These tapas-style meatballs, called albondigas, are rich and satisfying. Smoked paprika not only spices the meatballs, it also flavors the sauce and helps thicken it to a glaze-like consistency. For this recipes, look for firm, meaty green olives such as Castelvetrano olives. Serve with plenty of warm, crusty bread.

4

Servings

25 minutes

Ingredients

  • 1

    pound 90 percent lean ground beef

  • ⅔

    cup panko breadcrumbs

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

View other subscription options here

Already a member? Login

Reviews
John G.
January 11, 2023
Good if you read the directions
I made these and by mistake added both tablespoons smoked paprika into the meatballs. We thought it came out a little over spiced. Then after reading the directions again, made this with the proper amount and they came out much better.
Diana L.

It came out so salty. We could barely eat it. Could you please check the salt portions in this recipe? I threw away all the meatballs. It had a good flavors but too salty.

Lynn C.

Hi Diana -

At Milk Street, we have always used Diamond Crystal kosher salt which is a kosher salt with a larger granule size. If you are using another brand of kosher salt or table salt you'll want to cut back to about 1/2 as much as called for in the recipe. We are currently switching over to developing all of our recipes with Morton's Coarse kosher salt which should prevent this problem in the future.

Best,
The Milk Street Team

Diana L.

I have used kosher salt with a large size bits and not table salt.

Diana L.

I have used kosher salt with a large size bits and not table salt.

A J M.

Really great flavor. I thought it was just a bit over spiced. I’m not discounting the fact that I could have erred. I used both Hot and Sweet paprika (1 Tbsp each). Finally, I found the meatballs to be just slightly dry cooking them to 160. The flavor was excellent however and I will make again with minor adjustments.

Jack F.

I presume you use half the onion mixture to mix with the panko and the other half to make the tomato sauce; but, it is not specified

Lynn C.

Hi Jack -

This recipe doesn't include an onion mixture or a tomato sauce. Is it possible you are referring to a different recipe?

Best,
The Milk Street Team

Membership Become a Member

Simple, Bold Recipes

Join Now

Sign up to receive texts

Successfully signed up to receive texts!

We'll only send our very best offers - Like a $15 store credit to start.

By entering your phone number and submitting this form, you consent to receive marketing text messages (such as promotion codes and cart reminders) from Christopher Kimball's Milk Street at the number provided, including messages sent by autodialer. Consent is not a condition of any purchase. Message and data rates may apply. Message frequency varies. You can unsubscribe at any time by replying STOP or clicking the unsubscribe link (where available) in one of our messages. View our Privacy Policy and Terms of Service.

*$60+ order minimum. One coupon redemption per person and cannot be combined with other offers.