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I really can’t get enough of the Spanish tapas. Me and my friends have eaten many times at tapas restaurants. But during my full day visit to Madrid and my citytrip to Barcelona, I naturally ate the real Spanish tapas. Albondigas is my favorite tapas dish together with Spanish tortilla. Albondigas are Spanish meatballs in a tasty and somewhat spicy tomato sauce. Of course you can make it as spicy as you want.

Albondigas is a perfect dish for a tapas evening with friends or family. Combine this dish with Spanish tortilla, cheese nachos, mozzarella skewers or olives.

Albondigas Spaanse gehaktballetjes

Albondigas Recipe


  • 1 onion
  • 1 bell pepper
  • 300 gr minced beef
  • 50 gr grated aged cheese
  • 1 tsp ground cumin
  • 3 cloves of garlic
  • 1 rusk
  • 2 tbsp coffee cream
  • 3 tbsp olive oil
  • 1 can of diced tomatoes
  • 2 tbsp chopped parsley
  • Pepper and salt
  • 1 red chili pepper


Peel and chop the onion. Cut the bell pepper into pieces and also cut the red chili pepper. Put the ground beef in a bowl and add the cheese, half of the onion, the cumin and salt and pepper to taste. Squeeze 2 cloves of garlic on top, crumble the rusk above it and add the coffee cream. Knead well together and form about 20 small meatballs.

Heat the oil in a frying pan and brown the meatballs all around. Add the rest of the onion, add the bell pepper, squeeze the last garlic clove in the pan and add the chopped red chili pepper. Let this bake for a while and then stir in the can of diced tomatoes. Let the meatballs cook gently with the lid covering the pan for about 15 minutes.

Season the sauce if necessary with more salt and pepper. Finally sprinkle the parsley over it.

Tip: You can make this dish a day in advance and keep it covered in the refrigerator.