Gluten Free Spanish Albondigas
These Spanish-style meatballs are the kind of dish that makes a whole skillet disappear fast — tender, smoky, and simmered in a rich tomato sauce that begs to be sopped up with something good. A blend of ground pork and ground beef keeps them juicy, while smoked paprika and cumin layered into both the meatballs and the sauce give every bite that deep, warm Spanish flavor you're going for. The key swap that makes this work without gluten is simple: gluten free breadcrumbs bind the mixture just as effectively as traditional ones, so the texture stays perfectly tender rather than dense or crumbly. Store-bought meatballs and jarred sauces are notorious for hidden wheat fillers, so making this from scratch with ingredients you control is genuinely worth the effort. Searing the meatballs first before they finish in the sauce is the move that builds serious flavor — don't skip it. The whole thing comes together in one skillet and serves four, making it an easy weeknight dinner that feels a lot more impressive than the effort involved.
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Learn more →Ingredients
4 servings
For the meatballs
- ½ lb ground pork
- ½ lb ground beef
- ¼ cup gluten free breadcrumbs
- 1 large egg
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¾ tsp fine salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the sauce
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) crushed tomatoes
- ½ cup chicken broth
- ½ tsp fine salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground pork, ground beef, gluten free breadcrumbs, egg, parsley, smoked paprika, cumin, salt, and pepper. Mix with your hands until just combined — do not overwork the mixture.
- 2
Roll the mixture into balls about 1½ inches in diameter (roughly 16–18 meatballs total), placing them on a plate as you go.
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