Albóndigas in Garlicky Tomato–White Wine Sauce

Why You’ll Love This Recipe

• Classic Spanish comfort: tender albóndigas in a garlicky tomato–white wine sauce with bay leaf.
• Milk-soaked bread keeps the meatballs unbelievably soft and juicy.
• Weeknight-friendly yet dinner-party worthy—serve over rice or with crispy fries.
• Make-ahead and freezer-friendly for stress-free meals.

Grocery List

• Produce: 1 medium onion, 5 garlic cloves, fresh flat-leaf parsley, lemon (optional)
• Dairy: Whole milk, 1 large egg
• Pantry: Ground beef, ground pork, day-old white bread, extra-virgin olive oil, all-purpose flour, crushed tomatoes, tomato paste, dry white wine, low-sodium broth, bay leaves, sweet smoked paprika, red pepper flakes (optional), sugar, fine sea salt, black pepper

Full Ingredients

For the Meatballs

• 300 g ground beef (85% lean)
• 300 g ground pork (80% lean)
• 2 slices day-old white bread, crusts removed (about 60 g)
• 1/2 cup (120 ml) whole milk
• 1 large egg
• 2 garlic cloves, finely grated or minced
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp sweet smoked paprika (pimentón dulce)
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp all-purpose flour, for dusting

For the Sauce & Simmer

• 4 tbsp extra-virgin olive oil, divided (3 tbsp for browning, 1 tbsp for sauce)
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, thinly sliced or minced
• 1 tbsp tomato paste
• 1/2 cup (120 ml) dry white wine (e.g., Albariño, Sauvignon Blanc)
• 400 g (14 oz) crushed tomatoes or passata
• 1 cup (240 ml) low-sodium chicken or beef broth
• 2 bay leaves
• 1/2 tsp sugar (optional, to balance acidity)
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp freshly ground black pepper, plus more to taste
• 1/2 tsp fine sea salt, plus more to taste

To Serve

• Chopped fresh parsley (about 2 tbsp)
• Cooked white rice or hot crispy fries
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Soak the bread

Add the bread to a bowl and pour over the milk. Let sit 5–10 minutes until saturated. Squeeze gently to a damp paste; reserve any extra milk for loosening the mixture if needed.

Step 2: Mix the meatball base

In a large bowl, combine the beef, pork, soaked bread, egg, 2 minced garlic cloves, parsley, smoked paprika, 1 tsp salt, and 1/2 tsp pepper. Use your hands or a fork to mix just until combined—avoid overworking, which can make the meatballs tough.

Step 3: Shape and dust

With damp hands, form about 18 meatballs (roughly 30–35 g each or 3 cm/1.25 inches wide). Place on a tray and chill 10 minutes while you prep the pan. Sprinkle the meatballs lightly with flour, rolling gently to coat and shaking off any excess.

Step 4: Brown the meatballs

Heat 3 tbsp olive oil in a wide heavy skillet or braiser over medium-high heat. Brown the meatballs in 2 batches, turning to color most sides, 6–8 minutes total. Transfer to a plate; they will finish cooking in the sauce. Pour off excess fat, leaving about 1 tbsp in the pan.

Step 5: Build the garlicky tomato–white wine sauce

Add the remaining 1 tbsp olive oil if the pan looks dry. Sauté the onion over medium heat until translucent and sweet, 4–5 minutes. Stir in the 3 garlic cloves for 30 seconds. Add tomato paste and cook, stirring, 1 minute. Deglaze with white wine, scraping up browned bits; simmer 2–3 minutes to reduce by half. Add crushed tomatoes, broth, bay leaves, sugar (if using), red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp pepper. Simmer 5 minutes.

Step 6: Simmer the meatballs gently

Nestle the browned meatballs into the sauce in a single layer. Reduce heat to low so the sauce bubbles gently. Cover partially and cook 12–15 minutes, turning once, until the meatballs are cooked through and reach 71°C/160°F internally.

Step 7: Finish and serve

Remove bay leaves. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, loosen with a splash of broth; if too thin, simmer uncovered 3–5 minutes more. Stir in chopped parsley. Serve the albóndigas over hot rice or alongside crispy fries, spooning over extra sauce. A squeeze of lemon is lovely.

Pro Tips

• Panade magic: The milk-soaked bread keeps the meatballs tender. Squeeze just enough so it’s damp, not dry.
• Keep it gentle: Mix the meat until just combined and form with damp hands to prevent compacting.
• Brown in batches: Crowding lowers the pan temperature and steams the meatballs. Aim for sizzling oil and clear space.
• Reduce the wine: Cook the wine down by half to concentrate flavor and remove harshness before adding tomatoes.
• Texture control: Spoon off excess fat after browning for a lighter sauce, or leave a little for extra richness and sheen.

Variations

• Sherry and saffron: Swap the white wine for dry fino sherry and add a pinch of saffron threads to the sauce while it simmers.
• Oven-start: Bake shaped meatballs at 220°C/425°F for 12–15 minutes until lightly browned, then simmer in the sauce 10 minutes.
• Smoky Rioja: Use a splash of Rioja instead of white wine and add 1/2 tsp hot smoked paprika for gentle heat.

Storage & Make-Ahead

Refrigerate cooled albóndigas in sauce for up to 4 days. Reheat gently on the stovetop over low heat with a splash of broth or water. Freeze in airtight containers for up to 3 months; thaw overnight in the fridge before reheating. You can also freeze uncooked meatballs on a sheet until firm, then bag for up to 2 months; brown from frozen and simmer a few extra minutes in the sauce.

Nutrition (per serving)

Approx. 640 calories; 33 g protein; 20 g carbohydrates; 42 g fat; 3 g fiber; 970 mg sodium. Values are estimates and will vary based on brands and exact ingredients. Serving sides (rice or fries) not included.