Albondigas is a real tapas favourite of ours. We’ve been lucky enough to eat in some amazing places, whether they were on dinghy sailing holidays on the Mar Menor or in San Sebastien, the home of pinxos while travelling Europe in our camper van.

Typically these are served in a small earthenware pot with a simple tomato sauce over the meatballs. We love them with a little more sauce and served with a simple pasta as a main course.

Cooking surfaces

BBQ Temperature


For the meatballs

  • 1/2 lb or 250g minced beef
  • 1/2 lb or 250g minced pork
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tbsp chopped parsley
  • 1 egg, beaten
  • 1 cup breadcrumbs
  • 6 tbsp milk
  • Salt and pepper to season

For the sauce

  • 4 cloves garlic, crushed
  • 2 tins chopped tomatoes 
  • 1 tbsp olive oil
  • 2 tbsp tomato puree
  • 1/2 – 1 tsp smoked paprika
  • 2 dried cayenne chilli peppers
  • 1/4 tsp dried thyme
  • 1 tbsp honey
  • Salt and pepper to season


  • Big Green Egg Skillet

Quote me for a skillet

New Field


  1. Take your breadcrumbs and soak them in just enough milk to cover them.
  2. Into a bowl, place all of the other meatballs ingredients and add the soaked breadcrumbs.
  3. Chill the mixture for 30 minutes in the fridge.
  4. Now form the mixture into small meatballs, about 1.5″ in diameter (a bit smaller than a golf ball).
  5. Place them on a plate as you make them.
  6. Setup your EGG for a direct cook with just the stainless steel grid and a cast iron pan. Set the EGG to 180°C.
  7. Drizzle in a couple of tablespoons or olive oil and add your meatballs. You want to brown them off before you start the sauce.
  8. Once browned add the garlic and fry for about a minute.
  9. Now add the tomato puree and the red wine. Cook for a further minute.
  10. You can now add all the other ingredients, mix together and allow to simmer for 20 to 30 minutes before serving.

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
LetzQ Spit with pork
French trimmed rack of lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Fish and Seafood
Rasperry and almond cake
Garlic Bread
Breads and Pizza

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg