Meatballs in Almond Sauce is a staple offering in tapas bars in Spain. Our Spanish Albondigas recipe is a must-try for anyone who likes to have an authentic Spanish tapas experience at home.
You may have tried meatballs in tomato sauce – a true crowd favorite – but wait until you try Spanish Meatballs in Almond Sauce! This mouthwatering appetizer hails from the south of Spain, specifically in Andalusia. In Spanish, it is called albondigas.
What is in albondigas?
It can have pork, beef, veal, or a good combination of meats. Bread is soaked in milk and then added to the seasoned meat for a soft and moist meatball. The mixture is combined with egg and breadcrumbs and then fried until brown.
What makes this Spanish Albondigas recipe truly special, though, is the delicious almond sauce!
Almonds, olive oil, nata, onions along with other ingredients are blended well together to form a salsa with just the right amount of thickness.
Spanish Albondigas in Almond Sauce Ingredients
Almond Sauce:
- 1/4 Onion
- Around 17 Almonds
- 1.5 cups (350 ml) Nata
Spanish Meatballs:
- 1.1 pounds (500 grams) of ground meat. Tip: Use beef and pork in a 50:50 ratio!
- Salt
- Pepper
- 1 egg
- 1/4 Onion
- 50 g Bread
- 2 tablespoon of milk
- 1/2 tablespoon Mustard
- 1 egg
- Flour
- Breadcrumps
- 2 cups (1/4 l) Milk
- Mustard
- Salt
- Pepper
Spanish Meatballs recipe – Step-by-step instructions
1. Add ground meat, salt, and pepper into a big bowl.
2. Grate 1/4 onion into the bowl and add around 1/2 tablespoon of mustard (or more, depending on your preferences).
© Spanish Food Guide by Tim Kroeger 
© Spanish Food Guide by Tim Kroeger
3. Add the pan into another bowl and soak it in milk.
© Spanish Food Guide by Tim Kroeger 
© Spanish Food Guide by Tim Kroeger
4. Add the soaked bread and one egg to the bowl with the ground meat.
5. Mix everything well and put the bowl aside while you start preparing the sauce.
6. For the sauce heat extra virgin olive oil in a pan and add 1/4 chopped onion.
7. Once the onion starts browning, add it together with 1.5 cups Nata and around 17 almonds to a food processor. Blend for about one minute until smooth but not a complete purée.
8. Heat the mixture in a pan over low heat. If the sauce is too thick, add more nata.
9. Once the sauce is done, it is time to bread and fry the meatballs. Prepare three separate bowls:
- Flour
- 2 cups (1/4 l) Milk, one egg, salt, pepper and mustard
- Breadcrumbs
10. Start by covering the meatballs one by one in flour, egg & milk mixture, and then bread crumbs.
© Spanish Food Guide by Tim Kroeger 
© Spanish Food Guide by Tim Kroeger 
© Spanish Food Guide by Tim Kroeger
12. Heat extra virgin olive oil and ensure it gets hot, but not too hot or the meatballs will burn. Start heavy frying the meatballs and do NOT forget to turn them around so that they get evenly brown on all sides.
13. Once the meatballs are nicely fried, remove them from the pan and add them to the sauce. Heat the salsa with the meatballs for a few minutes over low heat.
14. Your meatballs in the almond sauce are ready to serve. You can serve them for example with Patatas Bravas.
Frequently Asked Questions
What is albondigas?
Albondigas is a dish consisting of small meatballs cooked in sauce. In Spain, it is served in an almond sauce as in this recipe while others prefer the classic tomato sauce. Albondigas is considered an appetizer, paired with wine and other tapas such as Patatas Bravas and Croquetas de Jamon.
What do albondigas mean in English?
The Spanish word “albondigas” means “meatballs” in English. It comes from the Arabic word “al-bunduq” which originated from the Greek word for hazelnut. Albondigas is not the same as Italian meatballs primarily because of their smaller size – as the etymology suggests, as small as a hazelnut.
How do you make albondigas?
To make albondigas, you have to prepare your choice of salsa. Almond sauce is a traditional sauce for Spanish meatballs that is nicely thick and flavorful. Then, make your meatball mixture based on your preference, deep fry them and afterward add them into your sauce.
Spanish Albondigas Recipe - Meatballs in Almond Sauce
Ingredients
Almond Sauce:
- 1/4 Onion
- Around 17 Almonds
- 1.5 cups (350 ml) Nata
Spanish Meatballs:
- 1.1 pounds (500 grams) of ground meat. Tip: Use beef and pork in a 50:50 ratio!
- Salt
- Pepper
- 1 egg
- 1/4 Onion
- 50 g Bread
- 2 tablespoon of milk
- 1/2 tablespoon Mustard
Other
- 1 egg
- Flour
- Breadcrumps
- 2 cups (1/4 l) Milk
- Mustard
- Salt
- Pepper
Instructions
1. Add ground meat, salt, and pepper into a big bowl.
2. Grate 1/4 onion into the bowl and add around 1/2 tablespoon of mustard (or more, depending on your preferences).
3. Add the pan into another bowl and soak it in milk.
4. Add the soaked bread and one egg to the bowl with the ground meat.
5. Mix everything well and put the bowl aside while you start preparing the sauce.
6. For the sauce heat extra virgin olive oil in a pan and add 1/4 chopped onion.
7. Once the onion starts browning, add it together with 1.5 cups Nata and around 17 almonds to a food processor. Blend for about one minute until smooth but not a complete purée.
8. Heat the mixture in a pan over low heat. If the sauce is too thick, add more nata.
9. Once the sauce is done, it is time to bread and fry the meatballs. Prepare three separate bowls:
- Flour
- 2 cups (1/4 l) Milk, one egg, salt, pepper, and mustard
- Breadcrumbs
10. Start by covering the meatballs one by one in flour, egg & milk mixture, and then bread crumbs.
12. Heat extra virgin olive oil and ensure it gets hot, but not too hot or the meatballs will burn. Start heavy frying the meatballs and do NOT forget to turn them around so that they get evenly brown on all sides.
13. Once the meatballs are nicely fried, remove them from the pan and add them to the sauce. Heat the salsa with the meatballs for a few minutes over low heat.
14. Your meatballs in the almond sauce are ready to serve. You can serve them for example with Patatas Bravas.