Authentic Albondigas Cubanas Recipe: Classic Cuban Meatballs in Spiced Tomato Sauce

Embark on a culinary journey to the heart of Cuba with this irresistible recipe for Albondigas Cubanas. These aren’t just any meatballs; they are a tender, flavorful blend of ground beef and pork, meticulously seasoned with classic Cuban spices, pan-seared to perfection, and then lovingly smothered in a rich, aromatic tomato sauce. This dish is a true testament to the vibrant and comforting flavors of Cuban cuisine, bringing a taste of the island straight to your dinner table.

Picture this: succulent meatballs, perfectly browned and infused with a medley of herbs and spices, bathing in a savory, slightly sweet, and tangy tomato sauce. When served alongside fluffy white rice and sweet, caramelized fried plantains (Plátanos Maduros), you have a complete, deeply satisfying dinner meal that will transport your senses to a Cuban family gathering. It’s a dish that embodies warmth, tradition, and incredible flavor, making it a beloved staple in many Cuban households.

Savor the rich flavors of traditional Albondigas Cubanas served with fluffy white rice.

If you’re a fan of robust and aromatic flavors, particularly those found in Cuban recipes, then these Albondigas Cubanas are sure to become a new favorite. They stand apart from their Italian counterparts, such as classic Italian meatballs, with a distinct flavor profile and a unique, beautifully spiced sauce. While both are incredibly delicious, the Cuban version offers a delightful change of pace, characterized by its tender texture, deep savory notes, and the unmistakable warmth of traditional Cuban spices. They are surprisingly easy to prepare, making them perfect for both weeknight dinners and special occasions.

Why You’ll Love This Authentic Cuban Meatball Recipe

These Albondigas Cubanas are more than just a meal; they’re an experience. Here are several reasons why this recipe will quickly earn a permanent spot in your culinary repertoire:

Incredibly Versatile: While the traditional spiced tomato sauce is a highlight, these meatballs are wonderfully adaptable. Don’t have all the sauce ingredients on hand or prefer a different flavor? You can easily substitute with your favorite store-bought marinara or even a spicier salsa for a unique twist. They also make fantastic additions to sandwiches, serve as appetizers, or can be incorporated into other dishes.
Customizable Meat Options: The recipe calls for a blend of ground beef and pork, which yields the best flavor and juiciness. However, feel free to experiment! You can use any type of ground meat such as all ground beef, ground chicken, ground turkey, or even ground veal. Just remember that leaner meats may require a bit more moisture (like extra milk or broth) to prevent dryness.
Flexible Cooking Methods: Prefer not to pan-sear? No problem! While pan-searing provides a beautiful crust and locks in flavor, you can easily bake the meatballs instead for a hands-off approach and less cleanup. Baking is also a great option if you’re looking for a slightly healthier alternative, as it reduces the need for additional oil. We’ll provide specific instructions for both methods.
Rich, Authentic Flavor: This recipe captures the true essence of Cuban comfort food. The combination of Sazón, cumin, oregano, and fresh aromatics creates a sauce and meatballs bursting with deep, savory, and perfectly balanced flavors that are authentically Cuban.
Perfect for Meal Prep: These meatballs taste even better the next day as the flavors continue to meld. They are excellent for meal prepping throughout the week, offering a quick and delicious option for lunch or dinner. They also freeze wonderfully, making it easy to have a homemade Cuban meal ready in minutes.
Family-Friendly: With their tender texture and savory sauce, these meatballs are a hit with both kids and adults. It’s a fantastic way to introduce new flavors to picky eaters in an approachable and comforting format.

Essential Ingredient Notes for Perfect Cuban Meatballs

Understanding your ingredients is key to perfecting any recipe. Here’s a deeper look into the components that make these Albondigas Cubanas shine:

Ground Beef and Pork: We recommend using 1 lb of 80/20 ground beef and 1/2 lb of ground pork. The 80/20 ratio for beef ensures a good balance of fat for flavor and moisture, preventing the meatballs from becoming dry and tough. The addition of ground pork contributes to a richer flavor profile and an incredibly tender texture that is characteristic of authentic Cuban meatballs. If you can only find leaner beef, consider adding a tablespoon of olive oil or a bit more milk to the mixture.
Sazon: This is a magical spice blend found in the Hispanic section of most supermarkets. Sazon typically contains coriander, annatto, garlic, cumin, and oregano, giving a beautiful color and a distinct, savory depth that is foundational to many Cuban and Latin American dishes. It’s non-negotiable for achieving that authentic flavor. If you can’t find it, a homemade blend of paprika, cumin, garlic powder, onion powder, and a pinch of turmeric can be a decent substitute, though the annatto in Sazon provides a unique hue.
Bread: I prefer using soft white bread slices (crusts removed) because they absorb moisture and help keep the meatballs incredibly tender and moist. Simply pulse them in a food processor to create fresh breadcrumbs. If fresh bread isn’t available, plain breadcrumbs or panko breadcrumbs can be used as a substitute, but you might need to adjust the milk quantity slightly to achieve the right consistency.
Whole Milk: Whole milk is crucial for adding moisture and helping to create those wonderfully tender meatballs. It helps to bind the ingredients without making the mixture too dense. For an equally moist result, you can use evaporated milk or even a splash of chicken broth.
Onions and Garlic: These aromatic staples form the flavor base (sofrito) for both the meatballs and the sauce. Finely dicing the onions for the meatballs ensures they blend seamlessly, adding moisture and flavor without being chunky. Freshly grated garlic offers the most pungent and authentic flavor.
Cilantro, Cumin, and Oregano: These herbs and spices are fundamental to Cuban cooking. Fresh cilantro brightens the flavor, while ground cumin provides an earthy warmth, and dried oregano adds a slightly bitter, peppery depth, all contributing to the distinct Cuban taste profile.
Egg and Parmesan Cheese (Optional): The egg acts as a binder, holding the meatballs together. A touch of Parmesan cheese, though not strictly traditional Cuban, adds an extra layer of savory umami and richness that complements the other flavors beautifully.
Dry White Wine (Vino Seco): For the sauce, a splash of dry white wine (or “vino seco” in Cuban cooking) adds a subtle acidity and depth that elevates the tomato base. If you prefer to cook without alcohol, you can substitute this with an equal amount of chicken broth or even a little apple cider vinegar diluted in water.

Expertly rolled raw meatballs, poised for the pan and their journey to deliciousness.

Crafting Your Albondigas Cubanas: A Detailed Guide

Creating these delightful Cuban meatballs is a straightforward process, but paying attention to each step will ensure a truly spectacular result. Follow these instructions carefully to achieve perfectly tender meatballs and a rich, flavorful sauce.

Prepare the Breadcrumbs: Begin by taking your soft white bread slices and pulsing them in a food processor until fine crumbs form. This is crucial for achieving that tender meatball texture. Transfer these fresh breadcrumbs to a large mixing bowl.
Mix the Meatball Ingredients: In the same large bowl with the breadcrumbs, add the ground beef, ground pork, finely diced onion, grated garlic cloves, chopped cilantro (if using), sazon, cumin, oregano, egg, optional Parmesan cheese, and whole milk. Season generously with salt and black pepper. Using your hands, gently mix all the ingredients until just combined. Be careful not to overmix, as this can lead to tough meatballs.
Form the Meatballs: To prevent the meat mixture from sticking to your hands, lightly wet them. Divide the mixture into approximately 10 equal portions and gently roll each portion into a smooth, golf-ball-sized meatball. Place the formed meatballs on a plate or baking sheet.
Pan-Sear the Meatballs: Heat about 1-2 tablespoons of cooking oil (such as olive oil or vegetable oil) in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering and hot, carefully add the meatballs in a single layer, ensuring not to overcrowd the pan. You may need to cook them in batches. Sear for 2-3 minutes per side, flipping them until they are beautifully browned on all sides. This browning creates a delicious crust and locks in flavor. Once browned, remove the meatballs from the skillet and set them aside. Discard any excess oil, leaving just a thin layer for the sauce.
Build the Flavorful Sauce: In the same skillet, reduce the heat to medium. Add the finely diced onions for the sauce and cook for 2-3 minutes, stirring occasionally, until they become translucent and fragrant. Stir in the finely minced garlic and cook for another minute until it’s aromatic, being careful not to burn it.
Simmer the Sauce: Pour in the tomato sauce, dry white wine (vino seco), and water. Add the bay leaf, sazon, cumin, and oregano. Stir everything together thoroughly and season with salt and pepper to taste. Bring the sauce to a gentle simmer.
Combine and Cook: Carefully return the pan-seared meatballs to the simmering sauce. Ensure they are mostly submerged. Cover the skillet, reduce the heat to low, and let the Albondigas Cubanas cook for about 10 minutes, or until the meatballs are fully cooked through and the sauce has thickened slightly and all the flavors have melded beautifully.
Serve and Enjoy: Remove the bay leaf before serving. Serve your delicious Albondigas Cubanas immediately, ideally with a side of fluffy white rice to soak up that incredible sauce, and a generous portion of sweet fried plantains for a truly authentic Cuban meal. Garnish with fresh cilantro if desired.

Tender Albondigas Cubanas simmering to perfection in a flavorful spiced tomato sauce.

Expert Tips for Unforgettable Albondigas Cubanas

Achieve perfection with your Cuban meatballs by keeping these helpful tips in mind:

Choose Fattier Cuts of Meat: For the most tender and flavorful meatballs, always opt for fattier cuts of ground meat, such as 80/20 ground beef. Ultra-lean ground meat will result in dry, tough meatballs that lack the succulence this dish is known for. The fat melts during cooking, keeping the meatballs moist and adding rich flavor.
Bring Meat to Room Temperature: Before you begin mixing and forming your meatballs, allow the ground meat to sit at room temperature for about 20 minutes. This helps the meat cook more evenly and prevents the meatballs from becoming dense in the center.
Don’t Overmix: When combining the meatball ingredients, mix just enough until everything is incorporated. Overmixing can develop the proteins in the meat, leading to a tougher texture. Gentle handling is key to tender meatballs.
Baking Option for Healthier Meatballs: If you prefer to bake your meatballs instead of pan-searing, preheat your oven to 425°F (220°C). Arrange the formed meatballs on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until they reach an internal temperature of 165°F (74°C). This method is great for reducing oil and making cleanup easier.
Taste the Sauce: Before adding the meatballs back to the skillet, taste the tomato sauce and adjust seasonings as needed. This ensures the sauce is perfectly balanced to your liking. Remember, you can always add more salt, pepper, or a pinch more Sazón!
Storage and Freezing: Any leftover Albondigas Cubanas can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, these meatballs freeze beautifully! Allow them to cool completely, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Batch Cooking: This recipe is excellent for doubling or tripling if you’re feeding a crowd or want to stock your freezer. Simply adjust ingredient quantities proportionally.
Garnish for Freshness: A sprinkle of fresh chopped cilantro just before serving adds a beautiful pop of color and a burst of fresh flavor that complements the rich sauce perfectly.

More Authentic Cuban Recipes You Might Enjoy

If you’ve fallen in love with the vibrant flavors of these Albondigas Cubanas, explore more from the world of Cuban cuisine:

Instant Pot Cuban Black Beans: A quick and easy way to make a staple side dish, rich in flavor and perfectly tender.
Congri (Cuban Black Beans and Rice): A classic one-pot Cuban rice dish where rice and black beans are cooked together, absorbing each other’s delicious flavors.
Arroz con Pollo Cubano (Yellow Rice and Chicken): A hearty and flavorful dish featuring tender chicken simmered with saffron-infused yellow rice and vegetables.
Cuban Shrimp Creole: Plump shrimp cooked in a rich, savory tomato-based sauce with peppers and onions, perfect for a quick and satisfying meal.

We hope you enjoy preparing and sharing this wonderful recipe for Albondigas Cubanas. It’s a dish that brings people together and celebrates the rich culinary heritage of Cuba. From our kitchen to yours, happy cooking!

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

Albondigas with white rice on a white plate.

5 from 4 votes

Albondigas Cubanas

By Julie Maestre

These Albondigas Cubanas are traditional Cuban-style meatballs crafted from a flavorful blend of ground beef and pork. Each meatball is expertly pan-seared to achieve a beautiful golden-brown crust, then lovingly simmered and smothered in a rich, deliciously spiced tomato sauce, making for a truly comforting and authentic Cuban meal.

Prep: 20 minutes

Cook: 20 minutes

Total: 40 minutes

Servings: 10

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Ingredients

Meatballs

▢ 1 lb ground beef , 80/20
▢ 1/2 lb ground pork
▢ 1/2 onion, finely diced
▢ 2 garlic cloves , grated
▢ 1 tbsp chopped cilantro , optional
▢ 1 tsp sazon
▢ 1 tsp cumin
▢ 1 tsp oregano
▢ 2 slices white bread , crusts removed
▢ 1 egg
▢ 1 tbsp parmesan cheese , optional
▢ 2 tbsp whole milk
▢ salt and pepper to taste , about 1 tsp of Kosher salt or more
▢ oil, for frying meatballs

Sauce

▢ 24 ounces tomato sauce
▢ 1/2 onion, finely diced
▢ 2 garlic cloves, finely minced
▢ 1 bay leaf
▢ 1 tsp sazon
▢ 1 tsp cumin
▢ 1 tsp oregano
▢ 2 tbsp dry white wine , vino seco
▢ 1/2 cup water
▢ salt and pepper to taste

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Instructions

Place the bread in a food processor and pulse until you have bread crumbs. In a large bowl, combine all of the meatball ingredients (ground beef, ground pork, finely diced onion, grated garlic, chopped cilantro, Sazón, cumin, oregano, breadcrumbs, egg, Parmesan cheese, and milk) and mix until just well combined, being careful not to overmix.
To prevent sticking, use wet hands to divide and shape the meat into about 10 evenly sized meatballs.
Heat some oil in a large skillet over medium-high heat. Once hot, add the meatballs in batches if necessary, and flip after 2-3 minutes to brown all sides. Once browned, remove them from the skillet and set aside. Discard any excess oil, leaving a small amount in the pan.
Add the remaining 1/2 finely diced onion to the skillet and cook for 2-3 minutes, or until translucent. Stir in the 2 minced garlic cloves and cook until fragrant, about 30 seconds.
Add the tomato sauce, bay leaf, 1 tsp Sazón, 1 tsp cumin, 1 tsp oregano, dry white wine, and water. Season with salt and pepper to taste. Place the meatballs back into the skillet, ensuring they are mostly submerged in the sauce. Cover the skillet, reduce the heat to low, and cook for about 10 minutes, or until the meatballs are fully cooked through and the sauce has had time to meld its flavors.
Serve immediately with white rice and fried plantains, and enjoy your authentic Albondigas Cubanas!

Notes

Make sure to use fattier cuts of meat for best results. Ultra lean ground meat will make your meatballs tough and dry.
Allow the ground meat to sit at room temperature for 20 minutes before forming the meatballs.
Want to bake them instead? Preheat your oven to 425 degrees F. and bake for 10-12 minutes or until the meatballs reach an internal temperature of 165 degrees F.
Place Any leftovers in an air-tight container and refrigerate for up to 4 days. Cooked meatballs also freeze wonderfully for up to 3 months.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Julie Maestre

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Course: Entree

Cuisine: Cuban

Servings: 10

Calories: 226

Keyword: Albondigas, Albondigas Cubanas, Cuban Meatballs

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