Skip to main content
LoginSign Up
Spanish-Style Meatballs

Spanish-Style Meatballs

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

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.

Ingredients
  • 1

    pound 90 percent lean ground beef

  • ⅔

    cup panko breadcrumbs

  • 5

    medium garlic cloves, 2 minced, 3 thinly sliced

  • 2

    tablespoons smoked paprika, divided

  • 2

    teaspoons minced fresh thyme, plus 3 thyme sprigs

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil

  • ½

    cup pitted green olives, chopped

  • Optional garnish: Toasted sliced almonds

Mix together the beef, panko, minced garlic, 1 tablespoon paprika, minced thyme, 2 teaspoons salt and 1 teaspoon pepper; form into 16 meatballs. In a nonstick 12-inch skillet, heat the oil until shimmering. Add the meatballs and brown on the bottom. Add 2 tablespoons water, cover and cook until the exteriors are no longer pink. Uncover and cook, turning often, until the centers reach 160°F. Add ½ cup water, the sliced garlic, remaining 1 tablespoon paprika, thyme sprigs and olives. Cook, stirring, until the sauce lightly glazes the meatballs.