Albóndigas (Ground beef and Italian sausage meatballs) are made by combining ground beef with ground Italian sausage, typically seasoned with Italian herbs and spices.
Jump to
This blend creates richer, more flavorful Albóndigas (meatballs) than using ground beef alone. They are often served with tomato sauce over pasta.
These Albóndigas are the ultimate comfort food-juicy, flavorful, and tender.
They are a blend of ground beef and sweet Italian sausage combined with simple seasonings and simmered in a delicious homemade marinara sauce.
Whether served over pasta, stuffed into a sub, or enjoyed on its own, this recipe is a guaranteed hit.
Ingredients You'll Need
See recipe card for quantities.
- Ground beef chuck: Provides a rich, meaty base for the albóndigas (meatballs).
- Sweet Italian sausage: Adds flavor and tenderness to the meat mixture.
- Hearty white sandwich bread: Acts as a binder to keep the albóndigas soft; can be substituted with panko.
- Milk: Moistens the bread for a tender texture; can be substituted with broth or stock (chicken or beef), but since bouillon is used in this recipe, water can be used if needed.
- Parmesan cheese: Adds flavor. It can be substituted with Parmigiano-Reggiano or Romano.
- Fresh parsley leaves: Adds freshness and a slight herbaceous note.
- Eggs: Bind the ingredients together for structure.
- Garlic cloves: Add flavor to the albóndigas and sauce.
- Knorr granulated beef-flavored bouillon: Seasons the albóndigas for a rich taste; can be substituted with kosher salt.
- Ground black pepper: Adds a mild heat and enhances flavors.
- Tomato paste: Deepens the flavor of the marinara sauce.
- Red wine: Adds depth, slight acidity, and richness to the sauce; can be substituted with any wine you enjoy drinking.
- Canned crushed tomatoes: The base of the marinara sauce.
- Onion: Adds natural sweetness and depth to both the sauce and albóndigas.
- Olive oil: Used for sautéing and adding richness.
- Dried oregano: Brings an earthy, classic Italian flavor.
- Red pepper flakes: Add subtle heat to balance the sauce.
- Fresh basil: Provides a bright, fresh finish to the sauce.
- Fresh lemon juice: Adds a touch of acidity to balance flavors.
How to Make Albóndigas
Note: Full instructions are provided in the recipe card below.
- Heat oil in a large stainless saucepan over medium-high heat. Cook onions until golden, about 10 to 15 minutes.
- Add garlic, oregano, and pepper flakes; cook until fragrant, about 30 seconds. Transfer half of the onion mixture to a large bowl and set aside.
- Add tomato paste to the remaining onion mixture in the saucepan; cook until fragrant, about 1 to 2 minutes.
- Add wine and cook until slightly thickened, about 2 to 3 minutes. Stir in water and tomatoes, then simmer over low heat until the sauce thickens, about 45 to 60 minutes.
- Stir in cheese and basil; adjust seasoning with salt and sugar.
- Meanwhile, adjust the oven rack to the upper-middle position and preheat the oven to 475°F.
- Mash bread and milk in the bowl with the reserved onion mixture until smooth.
- Add remaining ingredients except for ground beef and mash to combine.
- Add ground beef and knead with your hands until well combined.
- Form mixture into 2-inch albóndigas and place on a rimmed baking sheet.
- Bake until well browned, about 20 minutes.
- Transfer the albóndigas to the pot with the sauce and simmer for 15 minutes. Serve over pasta.
Storage, Make Ahead, & Freezing
- Storage: Store cooked albóndigas and sauce in an airtight container in the refrigerator for up to 4 days.
- Make Ahead: albóndigas can be shaped and refrigerated for up to 24 hours before baking. The sauce can be made ahead and stored separately.
- Freezing: Freeze cooked albóndigas and sauce in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I use a different type of meat?
Yes, you can substitute ground turkey, chicken, or pork, but the flavor and texture may vary.
Can I make this recipe without wine?
Yes, replace wine with beef or chicken broth, stock, or water.
How do I know when my albóndigas are fully cooked?
They should reach an internal temperature of 165°F when measured with a meat thermometer.
Pair with
You may also like
Recipe
Albóndigas
Albóndigas (Ground beef and Italian sausage meatballs) are made by combining ground beef with ground Italian sausage, typically seasoned with Italian herbs and spices.
Equipment
Ingredients
Onion Mixture:
- 3 medium yellow onions , finely chopped
- 8 garlic cloves
Marinara:
- 3 (28-ounce) cans crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup dry red wine or any drinking wine (or water)
- 1 cup water
- ½ cup Freshly grated Parmesan cheese
- ½ cup fresh basil leaf
- 1 tablespoon kosher salt
- 1 tablespoon sugar as needed
- 1 tablespoon fresh lemon juice or a splash of olive brine to brighten the tomato sauce , optional
Meatballs:
- 2 pounds ground beef chuck (80% lean)
- 1 pound sweet Italian sausage , casing removed
- 4 slices (about 6 oz) white sandwich bread (crust discarded) , torn into small pieces or panko bread crumbs
- ½ cup fresh Italian parsley or cilantro leaves , chopped or 2 tablespoons dried parsley
- 1 cup grated Parmesan , Parmigiano-Reggiano
- 3 cloves garlic , minced
- 1 tablespoon Knorr Beef flavored bouillon or 2 teaspoons Kosher Salt
- 1 teaspoon ground black pepper , to taste
- 2 large egg , beaten
- ¾ cup whole milk , it can be replaced with water
Instructions
- Heat oil in a large stainless saucepan over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes.
- Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer about a heaping ½ cup of the onion mixture to a large bowl and set aside.
- Add tomato paste to the remaining onion mixture in the pot and cook until fragrant, about 1 to minutes. Add wine and cook until slightly thickened, about 2 to 3 minutes.
- Stir in water and tomatoes and simmer over low heat until the sauce is no longer watery 45 to 60 minutes. Stir in cheese, lemon juice, and basil, and adjust seasonings with salt and sugar.
- Meanwhile, adjust the oven rack to the upper-middle position and heat the oven to 475°F. Mash bread and milk in the bowl with the reserved onion mixture until smooth.
- Add remaining ingredients, except ground beef and sausag, to the bowl and mash to combine. Add the beef and sausage and knead with hands until well combined.
- Form mixture into 2 inch albóndigas, place on a rimmed baking sheet and bake until well browned about 20 minutes. Transfer the meatballs to the pot with sauce. Simmer for 15 minutes. Serve over pasta.
Notes
Storage: Store cooked albóndigas and sauce in an airtight container in the refrigerator for up to 4 days.
Make Ahead: albóndigas can be shaped and refrigerated for up to 24 hours before baking. The sauce can be made ahead and stored separately.
Freezing: Freeze cooked albóndigas and sauce in airtight containers or freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
Nutrition
Nutrition Facts
Albóndigas
Amount per Serving
Calories
634
% Daily Value*
Fat
30
g
46
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
98
mg
33
%
Sodium
1708
mg
74
%
Potassium
789
mg
23
%
Carbohydrates
61
g
20
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
28
g
56
%
Vitamin A
1786
IU
36
%
Vitamin C
43
mg
52
%
Calcium
162
mg
16
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
