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Spanish meatballs (albondigas)

Steamed spinach


Total: 60 min


20 min


40 min


1 serving
  • 35 g Ground beef
  • 35 g ground veal
  • 35 g Sausage meat
  • 1 Eggs
  • 5 g Bread crumb
  • 15 mL Milk, 2%
  • 1 tablespoon Wheat flour (patent)
  • 1 garlic clove
  • 1 Onions
  • 150 g Tomatoes
  • 160 g frozen spinach
  • 1 pinch Sweet chilli
  • 2 strand Flat parsley
  • 30 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Remove the bread crust; soak the inside in milk and drain.
  • Mix in a large bowl the meat, bread, egg, crushed garlic, half of the chopped parsley and salt.
  • Set aside in a cold place.
  • Peel and dice the tomatoes.
  • Chop the onion.
  • Heat a little oil in a sauté pan and soften the chopped onion; add the tomato, chilli, salt, and pepper.
  • Cook uncovered for 20 minutes.
  • In the meantime, form 3 to 4 well pressed meatballs.
  • Spread the flour on a plate and roll the meatballs.
  • Heat a little oil in a frying pan; brown the meatballs on all sides and add to the tomato sauce.
  • Cook for another 15 minutes.
  • Sprinkle the remaining chopped parsley over the dish.
  • In the meantime, steam the spinach as indicated on the package.
  • Serve the Spanish meatballs (albondigas) along with steamed spinach.

Recipe tips

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