Cookish

Spanish-Style Meatballs

Name: Spanish-Style Meatballs
Cook time: 25 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 1 pound 90 percent lean ground beef; ⅔ cup panko breadcrumbs; 5 medium garlic cloves, 2 minced, 3 thinly sliced; 2 tablespoons smoked paprika, divided; 2 teaspoons minced fresh thyme, plus 3 thyme sprigs; Kosher salt and ground black pepper; 2 tablespoons extra-virgin olive oil; ½ cup pitted green olives, chopped; Optional garnish: Toasted sliced almonds

By Rebecca Richmond

4 Servings

25 minutes

These tapas-style meatballs, called albondigas, are rich and satisfying. Smoked paprika not only spices the meatballs, it also flavors the sauce and helps thicken it to a glaze-like consistency. For this recipes, look for firm, meaty green olives such as Castelvetrano olives. Serve with plenty of warm, crusty bread.

4

Servings

25 minutes

Ingredients

1

pound 90 percent lean ground beef
⅔

cup panko breadcrumbs

Reviews

EVELYN S.

July 1, 2026

Delicious

I made these with ground turkey and they came out fantastic! The paprika really comes through and pairs so well with thyme and green olives. I will make these OFTEN!

John G.

January 11, 2023

Good if you read the directions

I made these and by mistake added both tablespoons smoked paprika into the meatballs. We thought it came out a little over spiced. Then after reading the directions again, made this with the proper amount and they came out much better.

Diana L.

It came out so salty. We could barely eat it. Could you please check the salt portions in this recipe? I threw away all the meatballs. It had a good flavors but too salty.

Lynn C.

Hi Diana -

At Milk Street, we have always used Diamond Crystal kosher salt which is a kosher salt with a larger granule size. If you are using another brand of kosher salt or table salt you'll want to cut back to about 1/2 as much as called for in the recipe. We are currently switching over to developing all of our recipes with Morton's Coarse kosher salt which should prevent this problem in the future.

Best,
The Milk Street Team

Diana L.

I have used kosher salt with a large size bits and not table salt.

Diana L.

I have used kosher salt with a large size bits and not table salt.

A J M.

Really great flavor. I thought it was just a bit over spiced. I’m not discounting the fact that I could have erred. I used both Hot and Sweet paprika (1 Tbsp each). Finally, I found the meatballs to be just slightly dry cooking them to 160. The flavor was excellent however and I will make again with minor adjustments.

Jack F.

I presume you use half the onion mixture to mix with the panko and the other half to make the tomato sauce; but, it is not specified

Lynn C.

Hi Jack -

This recipe doesn't include an onion mixture or a tomato sauce. Is it possible you are referring to a different recipe?

Best,
The Milk Street Team

Spanish-Style Meatballs

4

25 minutes

Ingredients

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