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Spanish Meatballs in Saffron Sauce – Albóndigas en Salsa de Azafrán

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servings
Prep 25 minutes
Cook 50 minutes
Total 1 hour 15 minutes
Tender Spanish meatballs made with beef, pork, garlic, and parsley, gently simmered in a smooth, fragrant saffron sauce with onion and white wine. A comforting Spanish classic, perfect with fried potatoes, rice, or crusty bread.
Servings 4 servings
Course Tapas
Cuisine Spanish
servings
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Ingredients

For the meatballs
  • 600 g 1.3 lb – mixed ground meat, half beef and half pork
  • 1 – egg
  • 1 thick slice – stale bread crust removed
  • 80 ml ⅓ cup – milk
  • 2 cloves – garlic
  • 2 tbsp – fresh parsley
  • 1 tsp – salt
  • To taste – freshly ground black pepper
  • As needed – all-purpose flour for lightly coating the meatballs
  • As needed – olive oil for frying
For the saffron sauce
  • 1 large – onion finely chopped
  • 3 cloves – garlic finely chopped
  • 1 tbsp – all-purpose flour
  • Amount to confirm – dry white wine
  • 450 ml about 1⅞ cups – chicken or veal stock
  • 15 –20 threads – saffron
  • 1 – bay leaf
  • To taste – salt and black pepper
  • 1 tbsp – fresh parsley finely chopped
  • 1 – clove spice, optional

Method

  1. Soak the bread in the milk for approximately 10 minutes. Gently squeeze out the excess milk.
  2. Place the ground beef and pork in a bowl with the soaked bread, egg, garlic, parsley, salt, and black pepper. Mix gently with your hands. Avoid overworking the mixture, as this can make the meatballs too firm.
  3. Shape the mixture into small meatballs, approximately 30–35 g (1–1¼ oz) each. Lightly coat them in flour and shake off any excess.
  4. Heat a layer of olive oil in a large frying pan. Brown the meatballs on all sides until golden. They do not need to be fully cooked at this stage. Remove them from the pan and set aside.
  5. Very briefly toast the saffron threads in a dry pan, or warm them for a few minutes in a little warm stock to help release their flavor.
  6. Pour off any excess oil from the frying pan, leaving a little behind. Add the chopped onion and cook over low to medium heat for approximately 10–12 minutes, until soft and lightly golden.
  7. Add the garlic and cook briefly. Sprinkle in the flour and cook for 1 minute, stirring to help thicken the sauce later.
  8. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce for a few minutes.
  9. Add the stock, saffron, bay leaf, and optional clove. Simmer gently for 10 minutes.
  10. Remove the bay leaf and clove. Blend the sauce until smooth using an immersion blender. For an even finer texture, pass the sauce through a fine-mesh sieve.
  11. Return the meatballs to the sauce and simmer gently for another 15–20 minutes, until cooked through. The sauce should be lightly thickened and coat the meatballs beautifully.
  12. Taste the sauce and adjust the seasoning with salt and black pepper if necessary.
  13. Sprinkle with freshly chopped parsley just before serving.

Notes

Serve these Spanish meatballs with patatas fritas, pan-fried potatoes, white rice, or crusty bread to enjoy with the saffron sauce.
For a complete Spanish meal, add a simple green salad.

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