Spanish Albondigas Chili with Raisins and Pine Nuts

Name: Spanish Albondigas Chili with Raisins and Pine Nuts
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1½ lb (680 g) ground beef (80/20 blend), at room temperature; ½ cup (60 g) panko breadcrumbs; 1 (50 g) large egg, lightly beaten; 3 cloves (9 g) garlic, minced; 1 tsp (6 g) kosher salt; ¼ tsp (1.3 ml) freshly ground black pepper; ½ tsp (1 g) ground cumin; 3 tbsp (45 ml) extra-virgin olive oil; 1½ medium (240 g) yellow onion, diced (¼-inch pieces); 5 cloves (15 g) garlic, minced; 2 tbsp (12 g) smoked paprika; 1½ tsp (3 g) ground cumin; 1 tsp (1 g) dried oregano; ¼ tsp (1.3 ml) ground cinnamon; 28 oz (795 g) tomato sauce, 1 can (28 oz / 794 g); 14½ oz (410 g) diced canned tomatoes with juices, 1 can (14.5 oz / 410 g); 2 cups (480 ml) low-sodium beef broth; ¾ cup (120 g) raisins; kosher salt, to taste; freshly ground black pepper, to taste; ½ cup (70 g) pine nuts, toasted, for garnish; ¼ cup (15 g) fresh cilantro, roughly chopped, optional garnish (optional)

From the MyKitchenBank Kitchen

A Spanish-inspired chili built on tender ground beef meatballs simmered in a rich tomato sauce infused with warm spices, sweetened with plump raisins, and finished with toasted pine nuts for crunch. The meatballs stay intact in the broth, creating a satisfying texture contrast in each spoonful. Serve with crusty bread or over rice.

Prep: 25 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 20 min
Makes: 6 servings (about 10–11 cups)

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Ingredients

6 servings

For the meatballs
1½ lb (680 g) ground beef (80/20 blend), at room temperature
½ cup (60 g) panko breadcrumbs
1 (50 g) large egg, lightly beaten
3 cloves (9 g) garlic, minced
1 tsp (6 g) kosher salt
¼ tsp (1.3 ml) freshly ground black pepper
½ tsp (1 g) ground cumin
For cooking
3 tbsp (45 ml) extra-virgin olive oil
For the chili base
1½ medium (240 g) yellow onion, diced (¼-inch pieces)
5 cloves (15 g) garlic, minced
2 tbsp (12 g) smoked paprika
1½ tsp (3 g) ground cumin
1 tsp (1 g) dried oregano
¼ tsp (1.3 ml) ground cinnamon
28 oz (795 g) tomato sauce, 1 can (28 oz / 794 g)
14½ oz (410 g) diced canned tomatoes with juices, 1 can (14.5 oz / 410 g)
2 cups (480 ml) low-sodium beef broth
¾ cup (120 g) raisins
kosher salt, to taste
freshly ground black pepper, to taste
For serving
½ cup (70 g) pine nuts, toasted, for garnish
¼ cup (15 g) fresh cilantro, roughly chopped, optional garnish (optional)

Equipment (5)

Large mixing bowl
6- to 8-quart heavy pot or Dutch oven with lid
Wooden spoon or silicone spatula
Large spoon or small ice cream scoop (for portioning meatballs)
Paper towels

Steps

Before you start

Remove ground beef from the fridge 15 minutes before making meatballs for better binding
Measure and set aside all dried spices and the raisins
Have a 6- to 8-quart heavy pot or Dutch oven ready

1
Mix meatball mixture
- In a large mixing bowl, combine the ground beef, panko breadcrumbs, beaten egg, minced garlic, 1 tsp kosher salt, ¼ tsp black pepper, and ½ tsp ground cumin.
- Use your hands to gently mix until just combined—do not overmix, or the meatballs will be tough.
- The mixture should hold together loosely but not be compressed.
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Ready when: Mixture holds together when pinched but is not dense
Tip: Cool hands before mixing by running them under cold water for 10 seconds; this helps keep the mixture tender
2
Form meatballs
- Using a large spoon or small ice cream scoop, portion the mixture into 24 balls about 1½ inches (4 cm) in diameter.
- Place them on a parchment-lined plate.
- Do not pack them tightly.
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Ready when: All 24 meatballs are formed and resting on the plate
Tip: Keep meatballs uniform in size so they cook evenly in about the same time
3
Heat oil and sear meatballsOven 375°F / 190°C
- Heat the 3 tbsp olive oil in a 6- to 8-quart heavy pot over medium-high heat (about 375°F / 190°C).
- When the oil shimmers and a breadcrumb sizzles immediately when dropped in, carefully add the meatballs in two batches, leaving space between them.
- Do not crowd the pot.
- Sear for 3–4 minutes per batch, turning occasionally with a wooden spoon, until the outsides are browned on all sides.
- Transfer to a plate and set aside.
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Ready when: Meatball exteriors are dark golden brown on all sides; they do not need to be cooked through
Tip: Meatballs release easily when a proper crust forms; do not force them or they will tear. Let each side rest 1 minute before turning
4
Sauté aromatics and spices
- Lower the heat to medium.
- Add the diced onion to the hot pot, scraping up any browned bits with your spoon.
- Sauté for 3–4 minutes until the onion begins to soften and turn translucent.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
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Ready when: Onion is translucent at the edges; garlic is fragrant and light golden
Tip: Stir frequently to prevent the garlic from burning, which would make the chili bitter
5
Bloom spices
- Add the smoked paprika, 1.5 tsp ground cumin, 1 tsp dried oregano, and ¼ tsp ground cinnamon to the pot.
- Stir constantly for 1–2 minutes, coating the onion and garlic.
- The mixture will become fragrant and slightly darker as the spices bloom.
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Ready when: Spices are fragrant and have darkened slightly; oil glistens with color
Tip: Do not let spices burn; if they smell scorched, add the tomatoes immediately to cool the pot
6
Add tomatoes and broth
- Pour in the tomato sauce, diced canned tomatoes with their juices, and beef broth.
- Stir well to combine.
- Bring to a gentle simmer over medium heat, stirring occasionally, for about 2–3 minutes until the mixture bubbles slowly around the edges.
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Ready when: Liquid simmers gently with small bubbles breaking the surface
Tip: Do not allow it to boil aggressively or the meatballs may break apart as they cook
7
Return meatballs and add raisins
- Carefully return the seared meatballs to the pot, nestling them into the liquid.
- Stir in the raisins.
- Bring the mixture back to a gentle simmer.
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Ready when: Meatballs are submerged in simmering liquid; raisins are dispersed throughout
Tip: Stir gently to avoid breaking the meatballs. If the liquid is too hot, lower the heat slightly
8
Simmer the chili
- Reduce heat to medium-low and place a lid partially ajar on the pot.
- Simmer gently for 25–30 minutes, stirring occasionally and carefully so meatballs stay intact.
- The liquid should bubble gently and slowly; adjust heat as needed.
- The chili is ready when the meatballs are cooked through (no pink in the center when cut) and the broth has thickened slightly from the tomatoes and reduced by about one-quarter.
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Ready when: Meatballs are cooked through when cut open (no pink inside); broth is slightly thickened; raisins are plump and tender
Tip: Resist the urge to stir constantly; gentle, occasional stirring keeps meatballs whole. A meat thermometer in a meatball should read 160°F (71°C)
9
Taste and adjust seasoning
- Taste the chili carefully.
- Add kosher salt and freshly ground black pepper to taste.
- Start with ½ tsp salt and ⅛ tsp pepper, stir, and taste again.
- Remember that the pine nuts will add saltiness, so err on the side of slight under-seasoning.
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Ready when: Flavors are balanced; no one spice overwhelms the others
Tip: Season gradually; you can always add more, but you cannot remove salt once added
10
Toast pine nuts and serve
- While the chili finishes simmering, heat a dry skillet over medium heat.
- Add the pine nuts and toast for 2–3 minutes, stirring frequently, until fragrant and light golden.
- Transfer to a small bowl.
- Ladle the chili into bowls, top each with a generous handful of toasted pine nuts, and garnish with fresh cilantro if desired.
- Serve hot with crusty bread or over rice.
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Ready when: Pine nuts are fragrant and light golden (not brown); chili is steaming hot
Tip: Toast pine nuts separately from the chili so they stay crunchy; do not toast them ahead of time as they will soften

Good to know

Tips

Do not skip the searing step; it builds a flavorful crust on the meatballs and adds depth to the broth through browning and deglazing.
Keep the heat at medium-low during simmering. Aggressive boiling will break apart the meatballs, making the chili cloudy and ruining their texture.
Toasted pine nuts are essential—they provide textural contrast and a buttery richness that balances the sweet raisins and tangy tomatoes.
For a spicier version, add ½–1 tsp red pepper flakes, Calabrian chili paste, or a pinch of cayenne when blooming the spices. Taste as you go.

Make ahead

Prepare the meatball mixture up to 4 hours ahead; cover and refrigerate. Form meatballs just before cooking. The finished chili tastes even better the next day as flavors meld; refrigerate in an airtight container for up to 3 days, then reheat gently over medium-low heat, stirring occasionally. You can also freeze the chili for up to 2 months (do not include the pine nuts; toast fresh ones when serving).

Storage & reheating

Room temperature: up to 2 hours in a covered pot. Refrigerator: up to 3 days in an airtight container. Reheat gently on the stovetop over medium-low heat, stirring often, for 10–15 minutes until steaming. Freezer: up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator, then reheat on the stovetop as above.

Substitutions

pine nuts → Toasted slivered or sliced almonds, or toasted sliced hazelnuts. Use the same amount. Toast the same way. Almonds add a softer crunch; hazelnuts add earthiness. Avoid walnuts, which can taste bitter when reheated.
raisins → Dried currants or dried chopped apricots. Use the same amount. Currants are smaller and tangier; apricots add a brighter sweetness. Soak apricots in warm water for 10 minutes first to soften.
smoked_paprika → Sweet paprika or hot Hungarian paprika. Use the same amount. Sweet paprika loses the smoky note; hot paprika adds mild heat. Reduce to 1 tbsp if using hot paprika and you prefer less spice.
low-sodium beef broth → Chicken broth or vegetable broth. Use the same amount. The chili will be slightly less rich; add 1 tsp soy sauce or Worcestershire sauce to compensate for savory depth.