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Some days just call for a dish that wraps you in warmth and comfort, and today, I’m excited to share one of my all-time favorites: Spanish Meatball Stew, or Albondigas en Salsa. This delightful dish is not just a meal; it’s an experience that brings family together around the table, filling our hearts and bellies with joy.
What I love most about this stew is how it allows those flavorful Spanish meatballs to truly shine. Nestled in a rich, vegetable-packed sauce, each bite is a comforting hug that warms you from the inside out. And let’s be honest—who doesn’t need a little extra comfort in their life?
Now, I know we all lead busy lives, so I’m here to share a little time-saving tip: I often use store-bought meatballs to make this dish quicker and easier. But if you have a go-to meatball recipe that you adore, feel free to whip those up instead! Just make sure they’re bursting with flavor to complement the deliciousness of the stew.
PrintSpanish Meatball Stew (Albondigas en Salsa)
- Prep Time: 10
- Cook Time: 50
- Total Time: 1 hour
- Yield: 3 1x
Ingredients
- Spanish Meatballs
For the Stew:
- 15 ml olive oil
- 1 medium Shallot, chopped
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 can (400 g) crushed tomatoes
- 120 ml dry white wine (optional)
- 120 ml chicken broth or water
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
Prepare the Meatballs
- If you’re using homemade Spanish meatballs (from the previous recipe), make sure they’re cooked through. Set them aside.
Make the Stew Base
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped shallot and sauté for about 5 minutes until softened.
- Add the garlic and cook for another minute until fragrant.
Add Vegetables
- Stir in the carrot, zucchini, and red bell pepper. Cook for about 5-7 minutes until the vegetables begin to soften.
Add Tomatoes & Broth
- Pour in the crushed tomatoes, white wine (if using), and chicken broth. Stir to combine.
- Add the smoked paprika, oregano, cumin, salt, and pepper. Drop in the bay leaf.
- Bring the mixture to a simmer, and cook for 10-15 minutes, allowing the flavors to meld together and the vegetables to soften further.
Add the Meatballs
- Gently add the cooked meatballs into the sauce. Simmer the stew on low heat for an additional 15-20 minutes, letting the meatballs absorb the flavors of the sauce. Stir occasionally to avoid the meatballs sticking to the bottom.
Finish & Serve
- Taste and adjust the seasoning with salt and pepper, if necessary.
- Remove the bay leaf and discard.
- Serve the meatball stew hot, garnished with fresh parsley or cilantro.
Notes
Serving Suggestions
- Serve this hearty stew with a side of crusty bread, rice, or mashed potatoes.
- For extra flavor, sprinkle with grated Manchego cheese on top.
Nutrition
- Serving Size: 3
- Calories: 320
- Sugar: 8
- Sodium: 500 mg
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 4
- Protein: 20
