Colombian Albóndigas: Savory Meatballs in Tomato Sauce

This Colombian meatballs recipe is simple to prepare and ideal for a weeknight dinner or a hearty lunch.

I love meatballs, and my grandmother made the best albóndigas (Colombian-style meatballs) I’ve ever tasted. She used to tuck a small piece of pork belly into the center of each ball to keep them exceptionally moist. For health reasons I usually skip the pork belly, but the flavor and texture are still wonderful. My sister recently visited from Colombia, so we were excited to make and enjoy them together.

Ingredients You’ll Need for this Recipe

The printable recipe card below includes exact quantities and step-by-step directions.

Meat: A mix of ground pork and ground beef creates great flavor and texture. You can use only beef if you prefer.

Egg: Helps bind the meatballs so they hold their shape.

Spices: Ground cumin, salt and black pepper for a warm, balanced seasoning.

Flour: Precooked corn flour (masarepa) and a bit of all-purpose flour help with texture and to thicken the sauce.

Vegetables and Herbs: Minced garlic, chopped onion, scallion, cilantro and red bell pepper add brightness and depth.

Oil: Use olive oil, canola or vegetable oil to brown the meatballs.

Hogao: A Colombian tomato-and-onion creole sauce that enriches the final dish. (The recipe card references hogao as the sauce base.)

Broth: Beef broth to build a savory sauce and simmer the meatballs until tender.

How to Make Colombian Meatballs

• To prepare the meatballs: In a large bowl combine the ground beef and pork. Add the chopped onion, minced garlic, scallion, red bell pepper, precooked cornmeal (masarepa), egg, salt and pepper. Mix thoroughly by hand until evenly combined.
• Shape the mixture into meatballs and place them on a platter while you heat the pan.
• Heat oil in a large saucepan over medium heat. Brown the meatballs on all sides, about 7 minutes total, turning gently so they color evenly. Transfer the browned meatballs to a paper-towel-lined platter and set aside.
• To make the sauce: Sprinkle in the all-purpose flour and stir with a wooden spoon to incorporate it into the fat left in the pan. Pour in the beef broth, scraping the bottom of the pan to loosen any browned bits. Simmer and stir until the liquid reduces and begins to form a smooth sauce. Season with salt and pepper to taste.
• Add the hogao and cook for about 10 minutes, stirring often. Return the browned meatballs to the sauce, reduce the heat to a gentle simmer and cook until the sauce thickens slightly and the meatballs are cooked through, about 15–20 minutes.
• Finish by sprinkling chopped fresh cilantro over the dish. Serve the albóndigas over white rice for a comforting, traditional meal.

More Comforting Recipes

Carne Afanada (Colombian Meatloaf)

Carne con Champiñones (Beef with Mushroom Sauce)

Posta Negra (Colombian-style Black Beef)