Monday, October 17, 2022

Albondigas Salvador! The best meatballs you will ever taste!

I tried this mind-blowingly good recipe for "Albondigas Salvador" from Deliciouso! by the sadly now departed Penelope Casas. If you are a lover of Spanish food or a novice, one of her cookbooks is a must. She wrote that this recipe is from Salvador Lucero of Bar Bahia in Cadiz. After further research, I found that Salvador sold the business and these beauties aren't even on the new menu. What a shame.

When I make Ragu alla Bolognese, I always have a half pound ground beef and a half pound ground pork leftover and this is what I make. The ingredients are simple; however, there is a lot of mincing of ingredients which are divided, so pay attention to your mise en place and read the recipe a few times before starting. I will share the breakdown of ingredients to help with any confusion. I serve it with this lovely saffron rice, salad, baguette, and a bottle of Rioja. Desfrute! 

Albondigas Salvador

Serves 4


1/4 cup dried bread crumbs (I use Progresso Italian style.)
3/4 cup chicken broth (1/2 and 1/4)
1 pound mixture of ground pork and beef in equal parts
4 garlic cloves, minced (2 and 2)
2 Tablespoons minced parsley (1 and 1)
7 Tablespoons minced onion (3 Tbl and 4 Tbl)
Generous grinding of black pepper
1/8 teaspoon nutmeg (I always freshly grind it on a grater or in my beloved nutmeg grinder.)
1/2 teaspoon Kosher salt (I use 1 teaspoon.)
1 small egg, lightly beaten
2 Tablespoons olive oil (1 and 1) (I use La Espanola as recommended by a dear friend.)
Flour for dusting
1 fresh bay leaf
1 small tomato, skinned, seeded, and chopped
1/4 cup dry white wine (I use Osborne Sherry Fino and it is perfect!)


In a large bowl, soak the bread crumbs in 1/2 cup of the chicken broth. Lightly mix in the meat, 2 of the minced garlic cloves, 1 tablespoon of the minced parsley, 3 tablespoons of the onion, the pepper, nutmeg, salt, egg, and 1 tablespoon of the oil. Shape into 1 1/2-inch balls and dust with flour. (Makes about 20 and can be made ahead and refrigerated.)

Heat the remaining tablespoon of oil in a shallow casserole (I use an All Clad skillet with lid.) and brown the meatballs on all sides. (I remove the meatballs and set aside.) Add the remaining 2 cloves of minced garlic, 4 tablespoons onion, and 1 tablespoon parsley, and the bay leaf. Saute until the onion has softened. (I return the meatballs to the pan here.) Add the tomato, the remaining 1/4 cup broth, the wine, and season with salt and pepper, if needed. Cover and simmer 45 minutes, adding more chicken broth or water, if necessary. (I've never had to add extra.)

*Swedish Meatballs aren't too shabby either!*


  1. That combines flavor from several meats. No wonder it's hearty. The red wine is the polish.

  2. Thanks Meatballs!