Spanish Meatballs in Almond Sauce (Albóndigas en Salsa de Almendras)

Imagine sitting at a sun-drenched table in the heart of Andalusia, sipping a glass of Rioja as the aroma of garlic, paprika, and toasted almonds drifts from the kitchen. Albóndigas en salsa de almendras—Spanish meatballs in almond sauce—brings that warmth and culinary richness right to your plate. This dish is a treasured staple of southern Spanish cuisine, where humble ingredients are transformed into something deeply flavorful and elegant.

A Traditional Spanish Dish with a Gourmet Twist

Often served as part of a tapas spread in rustic taverns or as a cozy main dish at home, these meatballs are tender, juicy, and infused with herbs. What makes this recipe especially memorable is the silky almond sauce made with Deliart Marcona almonds, a prized Spanish variety known for its buttery texture and sweet, delicate flavor. Unlike the sharper crunch of California almonds, Marconas are softer and richer, giving the sauce a uniquely smooth consistency and nutty sweetness that beautifully complements the savory meatballs.

This dish offers the depth of slow-cooked comfort food while remaining elegant enough for a dinner party. It’s hearty, protein-rich, and easily adapted to be gluten-free, making it a versatile favorite in both traditional and modern kitchens.

Ingredients You’ll Need

Every great dish starts with great ingredients. Below is a breakdown of what you’ll need to recreate these tender meatballs and their silky almond sauce.

For the meatballs:

• 1 lb. ground beef or pork (or a mix of both)
• 1 minced garlic clove
• 2 tbsp finely chopped parsley
• 2 egg
• ½ cup breadcrumbs (or GF if needed)
• Salt and pepper to taste

For the almond sauce:

• ¾ cup Deliart Marcona almonds
• 2 garlic cloves
• ½ chopped medium onion
• 1 tomato
• 1 ½ cups of chicken or vegetable broth
• ¼ tsp saffron threads (optional for depth and color)
• ¼ tsp sweet smoked paprika
• 2 tbsp Extra Virgin olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

How to Make Spanish Meatballs in Almond Sauce

Here is a step-by-step guide on how to prepare meatballs with almond sauce:

Prepare the meatballs

1. In a large bowl, combine the ground meat, garlic, parsley, egg, breadcrumbs of your choice, salt, and pepper.

2. Mix gently with your hands until combined. Don’t overwork the meat or it may become tough.
3. Roll into small, bite-sized balls.
4. In a large skillet, heat olive oil over medium heat and brown the meatballs in batches. Set aside once complete.

Prepare the almond sauce

1. In a clean skillet, toast the Marcona almonds over medium heat until golden. Be careful not to burn them. Set aside.
2. In the same pan, add olive oil and gently sauté the chopped onion and garlic until soft.
3. Stir in the paprika and saffron if using.
4. Transfer the sauteed onion, garlic, bread, and toasted almonds to a blender.
5. Add about 1 cup of the broth and blend until smooth and creamy.

Combine the meatballs and almond sauce

1. Pour the sauce back into the pan, add the remaining broth, and bring to a simmer.
2. Add the browned meatballs into the sauce and cook for 10-15 minutes on low heat, allowing the flavors to meld and the sauce to thicken.
3. Garnish and serve! Sprinkle with chopped parsley and serve hot.

Why Marcona Almonds Make All the Difference

Marcona almonds are often called the “queen of almonds” for a reason. Native to Spain, they have a naturally sweet taste and a smoother, softer bite than standard almonds. Their high oil content creates a lush, creamy texture when blended, perfect for sauces like this one. In this dish, they turn a humble meatball recipe into something luxurious and uniquely Spanish.

On a nutritional note, Deliart Marcona almonds are packed with heart-healthy monounsaturated fats, plant-based protein, and vitamin E. Making these almonds not only delicious but healthy. This sauce offers a nutritious alternative to cream-heavy counterparts without sacrificing richness.

Tips, Variations & Serving Ideas

This dish is wonderfully flexible. Here are some tips to ensure your meatballs in almond sauce are perfect every time.

• Make ahead of time: You can prepare the meatballs and sauce a day in advance. Store in the fridge and reheat gently before serving.
• Freezer friendly: Freeze the meatballs and almond sauce separately for up to 2 months. Thaw overnight and reheat on the stove for the best texture.
• Vegetarian twist: Swap meatballs for lentil or mushroom-based options or even use a plant-based meat substitute if you do not have time to make from scratch. Additionally, use vegetable broth for the sauce.
• Serving suggestions: If you want to make a more elaborate meal, serve over saffron rice, alongside crusty bread. If you want to have a tapas spread, include olives, manchego cheese, and a glass of Spanish wine.
• Optional garnish: A drizzle of extra virgin olive oil or a few toasted almond slivers on top adds a crunch and a flair.

A Taste of Spain in Every Bite

This dish beautifully reflects the legacy of Spain’s Moorish past, where nuts, spices, and herbs were used to infuse everyday ingredients with depth and aroma. The use of almonds in savory sauces, particularly in Andalusia, speaks to the centuries-old blending of cultures and culinary traditions that define Spanish cuisine. Across Spain, you might find slight variations- some recipes incorporate white wine, others with more saffron or even a splash of sherry vinegar. But the essence remains the same—elevating simple Mediterranean ingredients into something refined and memorable through tradition, time, and care.

Try It & Share Your Spanish Cooking Experience

Have you tried albóndigas en salsa con almendras? Made it your own twist? We’d love to hear how it turned out! Leave a comment below or tag us in your dish so we can expand our recipes. Let’s celebrate Spain’s rich flavors—one bite at a time!