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Albondigas spaghetti recipe

Albondigas spaghetti recipe

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Albondigas are smoky Spanish meatballs in a rich tomato sauce. We've given them an Italian-style twist by serving them with spaghetti for a fun family meal idea. See method

  • Serves 4
  • Takes 25 mins
  • 447 calories / serving
  • Dairy-free


  • 250g 5% fat lean beef steak mince
  • 15g flat-leaf parsley, chopped
  • 4 large garlic cloves, finely crushed
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 red onion, finely chopped​
  • ½ red pepper, deseeded and finely chopped
  • 300g Grower’s Harvest tomato passata
  • 300g Hearty Food Co. spaghetti
  • ½ 60g pack wild rocket
1 of your 5 a day

Each serving contains

  • Energy

  • Fat

    8g 12%
  • Saturates

    2g 10%
  • Sugars

    8g 9%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 64.8g Protein 25.4g Fibre 6.2g


  1. In a large bowl, mix the beef, half the parsley, 2 garlic cloves, ½ tsp smoked paprika and a grind of black pepper together until the ingredients come together in a uniform ball. Shape into 12 equal-sized balls.
  2. Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for 6-8 mins until evenly golden. Add the onion and pepper and cook for a further 5 mins until starting to soften. Pour in the passata, ½ tsp smoked paprika and a pinch of sugar and simmer for 5 mins.
  3. Cook the spaghetti according to packet instructions. Drain, reserving a mug of the cooking water and toss through the tomato and meatball sauce, adding a splash of the cooking water if the sauce appears too thick.
  4. Serve scattered with the remaining parsley with a little rocket on the side for added freshness.

See more Meatball recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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