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Meatballs in Tomato Sauce (Albondigas en salsa de tomate)

The Albondigas are these traditional spanish meatballs which have become equally popular in Latin America as in Spain where they have originated; they can be served as main course dish with a sauce or also as appetizers on a fancy platter with decorative toothpicks. There are many recipes to make Albondigas in Argentina, here is the basic method...
albondigas served in a colorful bowl


* 1 lb. Ground Veal Meat
* 1 egg, beaten
* 4 tablespoons of grated parmesan cheese
* 1 cup milk
* 1/2 cup bread crumbs
* 1 teaspoon oregano
* Salt and pepper, to taste
* Some white flour to powder the hands
* Your favorite tomato sauce


1) Put the ground veal meat in a big bowl, season with salt, pepper and oregano. Mix in the egg and grated parmesan cheese.

2) Pour the milk in another bowl and the bread crumbs, mix well. Add this mixture to the meat and mix everything until smooth.

3) Powder your hands with some flour, so the meatballs won’t stick to them. Form the albondigas until all the meat is used.

4) Put the meatballs in the tomato sauce and simmer for 15 minutes over medium-low heat, until they are cooked, adding water if the sauce becomes too thick.

Serve these albondigas with mashed potatoes, spaghetti, or salad, as you like.

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