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Albondigas with white rice on a white plate.
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5 from 2 votes

Albondigas Cubanas

These albondigas Cubanas are Cuban-style meatballs made with ground beef and pork. The meatballs are pan-seared and then smothered in a deliciously spiced tomato sauce.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Entree
Cuisine: Cuban
Servings: 10
Calories: 226kcal



  • 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


  • 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


  • Place the bread in a food processor and pulse until you have bread crumbs. In a large bowl, combine all of the meatball ingredients and mix until well combined. 
  • Divide and shape the meat into about 10 meatballs. Use wet hands to form the meatballs, which will prevent the meat from sticking to your fingers. 
  • Heat some oil in a large skillet over medium-high heat. Once hot, add the meatballs and flip after 2-3 minutes. Once browned on all sides, remove them from the skillet and set it aside. Discard any excess oil. 
  • Add the onions to the skillet and cook for 2-3 minutes or until translucent. Stir in the garlic and cook until fragrant. 
  • Add the remaining ingredients and season to taste. Place the meatballs back into the skillet, cover, reduce the heat to low, and cook until the meatballs are fully cooked through. That should take about 10 minutes. 
  • Serve immediately and enjoy! 


  • 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.


Calories: 226kcal | Carbohydrates: 8g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 479mg | Potassium: 442mg | Fiber: 2g | Sugar: 3g | Vitamin A: 342IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg