Braised Spanish Lamb Meat Ball Tapa(Albondigas) ​with Smoked Paprika & Tomato Reduction

Published by Patrick Aldred (Spicebazaar Cooking School) on 23rd Aug 2018

Braised Spanish Lamb Meat Ball Tapa with Tomato Reduction

Get into the kitchen and whip up this gorgeous Braised Spanish Lamb Meat Ball Pintxo with Smoked Paprika and tomato reduction

Ingredients – Meat Balls

750g Lamb, minced

18cm sprig Fresh Rosemary, finely chopped

4 cloves Garlic, minced

2 teaspoons Salt

Generous sprinkle Pepper, crushed

1 tablespoon Spice Bazaar Creole Adobo Spice

2 tablespoons Spice Bazaar Smoked Paprika

3 spring onions, finely chopped

1 egg

1 red onion, finely diced

Ingredients – Sauce

2 Tablespoons Olive Oil

1 large red onion, finely diced

2 cloves Garlic, minced

½ teaspoon Salt

Generous sprinkle Pepper, crushed

2 Bayleaves

2 cans diced tomatoes

2 teaspoons Sugar (or to taste)

½ cup water

Ingredients To Serve

French Bread stick, chopped into 1cm thick slices

3 Tablespoons Parsley, finely chopped

Almonds slithers, toasted & chopped


1.Add onion to a pan on medium heat with olive oil and commence cooking of sauce

2.Add garlic after 4 minutes & season

3.Add tomatoes, bay leaves & sugar to taste

4.Simmer for 15-25 minutes or until flavours are integrated, adjust seasoning

5.In the meantime, prepare the ingredients for the meatballs and mix thoroughly

6.Form into balls around 2.5 cm in diameter and then add them all to the pan

7.Simmer for 10-15 minutes or until just cooked

8.Serve one meatball on a little of the sauce on a French stick slice

9.Top with parsley and toasted almond slices

Makes 15 pintxos

Why not learn Tapas from the experts? Book into one of our fabulous Tapas cooking classes or even a our wine matched dinner.

Wine match: Rioja Marquee de Riscal Reserva Tempranillo

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