These highly spiced meatballs are also made in North Africa, the Middle East, Turkey, and Greece and are most frequently known as kefta. In Spain, they are called Albondigas and this is Biatriz's recipe, who lives outside Seville.


  • 1/2 lb. ground pork
  • 1/2 lb. ground beef
  • 1/2 lb. ground veal
  • 1 cup dry bread crumbs
  • 6 garlic cloves, minced
  • 2 Tbs. chopped fresh parsley
  • 1 1/2 tsps. ground coriander seeds
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cumin
  • Pinch of cayenne
  • Salt and freshly ground pepper
  • 3 Tbs. olive oil
  • 1 medium onion, minced
  • 1 cup dry white wine
  • 3 cups (2 28-oz. Italian plum tomatoes, crushed


Preheat the oven to 350*F.
In a bowl, combine the pork, beef, veal, bread crumbs, 4 garlic cloves, parsley, ground coriander, nutmeg, cumin, cayenne, 3/4 tsp. salt, and 1/4 tsp. pepper. Form into 32 1-inch meatballs and place on a baking sheet. Bake for 10 to 12 minutes. Remove from the oven and reserve.
Heat the olive oil in a skillet. Add the onions and the remaining 2 garlic cloves and saute for 7 minutes, until soft. Add the wine and the tomatoes and simmer slowly 15 minutes. Add the meatballs, 1/2 tsp. salt, and pepper and continue to simmer slowly 10 minutes.
Serve immediately or at room temperature.

Serves 6 Note: This recipe can be made completely up to 2 days ahead of time. Reheat before serving.

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Submitted 6/13/05.
Source: Beatriz Tamarit
Submitted By: Eileen Werth
ALBONDIGAS-Tiny Spiced meatballs with Tomatoes