Description
Spanish Meatballs (Albóndigas) are a classic tapas-style dish, traditionally served in a rich tomato sauce with crusty bread. Our version is made in-house using a blend of premium beef and pork, gently seasoned with garlic, herbs, and smoked paprika for a balanced, savoury flavour. (Inspired and developed after walking the Camino to Santiago de Compostela).
These meatballs are sold raw and ready to cook, making them easy to prepare at home. They can be cooked on the stovetop, in the oven, or browned in the air fryer before finishing in sauce. The texture is tender and juicy, designed to hold together well during cooking.
For a traditional experience, you can add our Spanish Tomato Sauce as an optional extra. The sauce is made with tomato, olive oil, garlic, and smoked paprika — inspired by what you’d find in a Spanish tapas bar. It’s designed to be gently simmered with the meatballs or served alongside.
Serve tapas-style with crusty bread, or as a main meal with rice or potatoes.
Why you’ll love them:
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Made with a blend of beef and pork
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Traditional Spanish-style seasoning
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Ready to cook at home
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Freezer friendly
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Optional traditional tomato sauce available
Full cooking instructions and serving ideas are available on our recipe page.
Cooking Instructions
These Spanish-style meatballs are best cooked gently in sauce. Choose the method that suits your kitchen.
Stovetop (Traditional – Best Flavour)
- Heat a large pan over medium heat with a small amount of oil.
- Brown the meatballs on all sides (they don’t need to be cooked through yet).
- Add the tomato sauce, reduce heat, cover, and simmer gently for 15–20 minutes, stirring occasionally.
- Cook until the meatballs are tender and cooked through.
Serve with: crusty bread, rice, or potatoes.
Oven
- Preheat oven to 180 °C.
- Place meatballs in an oven-safe dish and pour over the sauce.
- Cover loosely with foil.
- Bake for 25–30 minutes, removing foil for the last 5 minutes if you prefer a thicker sauce.
Air Fryer (Quick & Modern)
- Preheat air fryer to 180 °C.
- Cook meatballs for 8–10 minutes, shaking once, until evenly browned.
- Transfer to a pan or oven dish, add sauce, and cook for a further 10–15 minutes until cooked through.
Note: Air fryers are best for browning — finish cooking in sauce for best results.
Heating the Sauce
Heat gently in a saucepan over low–medium heat, stirring occasionally. Avoid rapid boiling.
From Frozen
- Thaw overnight in the fridge where possible.
- If cooking from frozen, allow an extra 10–15 minutes and ensure meatballs are piping hot throughout.
Serving Suggestion
Serve tapas-style with crusty bread to soak up the sauce, or as a main with rice or potatoes.
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