Juicy meatballs in a slightly spicy tomato sauce, with a nice glass of slightly chilled red wine. What’s not to love? Make these albóndigas part of your tapas spread, but make plenty because they’ll go first!
Albóndigas is the Spanish word for meatballs. You’ll typically only find them in Spain as tapas, not on the dinner table. They’re much smaller than their international counterparts, usually comparable to a ping pong ball or even smaller. This size, they form the perfect, one-bite snack.
We suggest you use a mix of pork and beef for the meatballs. By browning them before simmering in the sauce, they get a great depth of flavour.
These meatballs are easy to make ahead of time. Warm them up in the oven for about 10 minutes before inviting your guests to sit at the table.
Albóndigas Wine Pairing
A Spanish, young red wine without much time in oak would be great with these meatballs. Look for “jovén” or “crianza” on the label. Slightly chill the red wine down by popping it in the fridge for 10-15 minutes before serving.
A completely different but equally delicious tapas is the Anchovies, Manchego and Red Pepper Pincho that’s up next. It’s easy to make, with a variety of flavours packed in each bite. If you enjoy these types of recipes and pairing suggestions, consider signing up for WineCollective! Members get access to exclusive wines, and we’ll always give you great tips on what food to serve with them.