Spanish Meatballs in Sauce, Made with Béchamel, Albóndigas Preparadas con Béchamel

"To appreciate the complexity of the 'cocina de Andalucía' we need to go back in time to understand the importance of the legacy left by the different cultures who came and went, whose food has layered and is still present in the Andalucian cooking pot; Roman, Jewish, and especially Moorish from North Africa and Middle East. Cocina Mozárabe (or Andalusí), is a term still used today to name dishes that were prepared by the Christian population living under Al-Andalus, the name given to Spain by the Moors. From the end of 15th century, the arrival of ingredients from the Americas enriched the Andalucian food culture, developed further by the imagination and creativity of modern chefs."

- María José Sevilla

When it's a hard day's night and you're in search of comfort, you'll want to know how to make albóndigas preparadas con béchamel en salsa rubia or meatballs made with béchamel in a blonde sauce.

These rich and flavorful Spanish meatballs in sauce are the ultimate comfort food. Step into our kitchen to see how they're made.

Learn more about cooking with kids.

If you like this Spanish meatball recipe, try the peanut sauce, piri piri sauce, empanadillas, picadillo, and sofrito.

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• Cocina de Andalucía
• The Mother Africa Sauce
• Food from Around the World: Free Cooking Lessons
• How to Make Spanish Meatballs in a Blonde Sauce
• Spanish Meatballs in a Blonde Sauce
• Spanish Meatballs in Sauce, Made with Béchamel, Albóndigas Preparadas con Béchamel

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Cocina de Andalucía

This Albóndigas Preparadas con Béchamel en Salsa Rubia, Meatballs Made with Béchamel in a Blonde Sauce comes from Cocina de Andalucía: Spanish Recipes from the Land of a Thousand Landscapes by María José Sevilla.

This recipe has been in my family since the 19th century. It is perfect to cook in the winter in El Zauzal. Béchamel sauce is used in the meatballs in place of the traditional soaked bread as it brings a soft texture, extra flavour and richness.

How to Make Spanish Meatballs in a Blonde Sauce

Ingredients

• butter
• flour - any all-purpose flour will work. We like Jovial's einkorn flour
• milk - this Spanish meatballs recipe calls for whole full-fat milk for the best results but you can use what you have on hand
• nutmeg - a small amount of nutmeg is needed for the béchamel
• salt - this recipe calls for sea salt but you can use what you have
• onion - white onion is recommended for these meatballs in sauce
• garlic
• oil - grab your favorite olive oil
• pork - ground pork is half of the meat in these Spanish meatballs
• beef - ground beef is the other half of these delicious meatballs
• eggs - practice separating the yolk while you make this recipe
• black pepper
• parsley
• wine - don't forget the white wine for this blonde sauce
• stock - adjust the beef stock to get the desired consistency

Equipment

• Apron
• Prep Bowls
• Measuring Spoons
• Child-Friendly Knife
• Butcher Block
• Box Grater
• Wooden Spoon
• Saucepan
• Saucier
• Wok - optional

Chop the Onions, Garlic, and Parsley

Wash your hands with soap and water. Use a knife and cutting board to chop the onions, garlic, and parsley needed for this recipe.

Make the Béchamel Sauce

Place the butter in the saucepan and turn the stove to low heat. Once the butter is melted, add the flour a little at a time. Stir continuously. It will form a creamy paste. Keep stirring for a few minutes. Add the milk a little at a time while stirring.

Use a box grater to grate the nutmeg over the pan. Add some salt and stir.

Toddlers and preschoolers love to stir! It's good to know because this béchamel needs to be stirred for 10-15 more minutes. The sauce will be thick and have large bubbles. Then stir some more.

After 8 minutes, your sauce should be quite thick. Set the béchamel aside for now.

Sauté the Onions & Garlic

Get started on the meatballs. Add the oil to a pan over low heat. Once the oil is hot, add the onions and garlic. Give it a stir. The onions will be tender and translucent when they're done.

Combine the Meatball Ingredients.

Add the meats to a large bowl. Add the parsley, salt, and pepper to the bowl. Throw in the onions, garlic, and egg yolks. Mix everything together with your hands or a spoon.

Gently Mix in the Béchamel

Add the béchamel to the meat mixture a little at a time. Once it has been completely absorbed, move on to the next step.

Form the Meatballs

María says to divide the mixture into 4 parts and then each part into 5-6 portions. Roll each portion in your hand until it forms a ball and set them on a clean surface.

Pour some flour into a bowl. Roll the meatballs in the flour until they are coated evenly. Shake off the excess flour.

Cook the Meatballs

Add some oil to a deep pan. Turn the stove to high heat. Make sure the oil is about ¼ the height of the meatballs. When the oil is hot, add as many meatballs as you can fit into the pan. They should not be touching in the pan.

Fry the meatballs for 3 to 4 minutes. They will be light brown when finished. Try to only turn them once to cook evenly. Set them aside when finished and turn the heat to low.

Toast the Flour for the Blonde Sauce

Add the flour to a small pan and toast over low heat. Stir constantly and turn off the heat when the flour is a light golden brown.

Sauté the Onion

Pour the olive oil into a large pan and heat over medium heat. Add the onion to the pan and sauté the onion until it is light brown. Transfer the toasted flour to the pan while stirring and cook for a few minutes.

Add the Wine and the Stock

Add the white wine and the beef stock to the pan, little by little, while stirring continuously. Cook for 5-6 minutes. The sauce will be light. Save some of the beef stock for the next step.

Add the Spanish Meatballs to the Sauce

Transfer the meatballs to the pan with the sauce. Gently shake the pan to make sure the meatballs are evenly coated in the sauce. Turn the heat down and cover the pan. Let the meatballs cook for 35 to 40 minutes. Add some more beef stock as needed to achieve the desired consistency. Turn off the stove when finished.

María suggests serving the meatballs with mashed potatoes, 'fideo' pasta, or rice. You can add parsley as a garnish.

We enjoyed our meatballs with mashed potatoes inspired by The Authentic Ukrainian Kitchen.