Spanish & Tapas
Free recipe
Roasted Albondigas
Bright, herb-forward albondigas that proves spanish cooking is about restraint, not shortcuts.
***** 4.6 · 23 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat the oven to 220C (425F). Toss the main ingredients with oil and seasonings and spread them in a single layer so they roast rather than steam.
- Roast, turning once halfway, until caramelized and tender at the center. The edges should be golden and a little crisp.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the albondigas warm, with plenty of good bread or a simple salad alongside. This makes about 2 servings; leftovers keep well for a day.
More Spanish & Tapas
You might also like
Spanish & Tapas
Members
A rustic take on pisto with Feta and Dill. Expect deep, savory flavor from a short list of honest ingredients.
Spanish & Tapas
Free
Weeknight-friendly sardines with a spanish accent, with Garlic and Herbs, finished with a squeeze of lemon and...
Spanish & Tapas
Members
Our spanish kitchen turns patatas bravas into something special, ready in roughly 55 minutes start to finish.
Spanish & Tapas
Free
A spanish favorite: pan con tomate, cooked low and slow so every layer of flavor has time to settle.