If you’re dreaming of a dish that wraps comfort, bold flavors, and a pinch of Spanish sunshine into every bite, this Spanish Meatballs Recipe is exactly what you need. Juicy meatballs are simmered in a smoky tomato sauce that’s just begging to be mopped up with crusty bread. It’s a recipe that takes classic, humble ingredients and transforms them into something truly spectacular—perfect for family dinners, tapas nights, or just when you want to treat yourself to a bit of Mediterranean magic.
Ingredients You’ll Need
Just a handful of staple ingredients are all it takes to bring this Spanish Meatballs Recipe to life. Each one plays a crucial role, building up layers of flavor and that irresistible, saucy texture.
- Ground Beef (or beef and pork mix): The foundation for juicy, tender meatballs with rich flavor.
- Bread crumbs: Helps bind the meatballs and gives them their signature softness.
- Whole milk: Adds moisture, ensuring each bite is melt-in-your-mouth delicious.
- Egg: Acts as the glue, keeping the meatballs together while they cook.
- Garlic cloves: Fresh garlic brings that classic Mediterranean depth to both the meatballs and the sauce.
- Smoked paprika: The soul of this dish—smoky, warm, and distinctly Spanish.
- Ground cumin: Adds earthiness and a subtle aromatic flavor.
- Ground black pepper: For a gentle kick and balance.
- Salt: Essential for drawing out all the savory notes in the meat and sauce.
- Fresh parsley: Brings color and a burst of freshness, both inside the meatballs and as a garnish.
- Olive oil: Used for frying and in the sauce, it adds richness and that unmistakable Mediterranean flair.
- Onion: The base of the sauce, offering sweetness and depth after a quick sauté.
- Crushed tomatoes: The heart of the sauce, providing tang and a lush texture.
- Beef broth or water: Thins the sauce just enough and enhances the savory flavor.
- Red pepper flakes (optional): For those who like a touch of heat in their meatballs.
- Salt and pepper (for the sauce): Final seasoning to bring everything together.
- Fresh parsley for garnish: A sprinkle on top makes the whole dish pop with color and freshness.
How to Make Spanish Meatballs Recipe
Step 1: Prepare the Breadcrumb Mixture
Start by soaking the breadcrumbs in whole milk for a couple of minutes. This little trick is the secret to meatballs that are incredibly soft and flavorful. The milk plumps up the crumbs, which helps lock in moisture and gives the final dish a wonderful, tender bite.
Step 2: Mix and Shape the Meatballs
Add your ground beef (or beef and pork mix), egg, minced garlic, smoked paprika, cumin, salt, black pepper, and chopped parsley to the bowl with the soaked breadcrumbs. Gently mix everything together with clean hands or a fork—just until combined. Overmixing can make the meatballs dense, so be gentle! Then, shape the mixture into small, 1-inch balls. You should get about 20 to 24 meatballs, perfect for sharing.
Step 3: Brown the Meatballs
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Let them brown on all sides, turning gently as needed. This step adds so much flavor and locks in all those juicy goodness. Once browned, transfer the meatballs to a plate and set aside.
Step 4: Make the Smoky Tomato Sauce
In the same skillet, add another tablespoon of olive oil if needed. Toss in the chopped onion and sauté until it’s soft and golden—about 3 to 4 minutes. Stir in the minced garlic, smoked paprika, and red pepper flakes for a fragrant, spicy base. Pour in the crushed tomatoes and beef broth, then season with a little more salt and pepper. Give everything a good stir and bring to a gentle simmer.
Step 5: Simmer Meatballs in the Sauce
Carefully return the browned meatballs to the skillet, nestling them into the bubbling tomato sauce. Cover and let everything simmer together for 15 to 20 minutes. This is where the magic happens—the meatballs soak up all those smoky, tangy flavors while the sauce thickens just enough to coat them perfectly.
How to Serve Spanish Meatballs Recipe
Garnishes
Right before serving, sprinkle a generous handful of fresh chopped parsley over the top. The green pop brightens the plate and gives a fresh contrast to the rich, red sauce. For a little extra flair, you can also add a pinch of flaky sea salt or a drizzle of good olive oil for shimmer and taste.
Side Dishes
This Spanish Meatballs Recipe is absolutely made for sharing with good bread—think a crusty baguette or a rustic sourdough to mop up every last drop of that smoky tomato sauce. If you want something more filling, serve it over fluffy white rice, creamy mashed potatoes, or even crispy roasted potatoes for a hearty meal.
Creative Ways to Present
For a tapas twist, serve the meatballs in small bowls with cocktail picks and plenty of sauce for dipping. Or, tuck them into a toasted roll with fresh greens for an irresistible Spanish meatball sandwich. They also make a show-stopping addition to a Mediterranean-style grazing board alongside olives, cheeses, and grilled veggies.
Make Ahead and Storage
Storing Leftovers
Leftover Spanish Meatballs Recipe keeps beautifully in the refrigerator. Store the meatballs and sauce together in an airtight container—they’ll stay fresh and flavorful for up to 3 days. This makes weekday lunches or quick dinners something to look forward to!
Freezing
These meatballs are freezer-friendly, so don’t hesitate to make a double batch. Let everything cool completely, then transfer the meatballs and sauce to a freezer-safe container or bag. They’ll keep well for up to 3 months, ready to rescue any busy night with a taste of Spain.
Reheating
For best results, reheat your Spanish Meatballs Recipe gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if needed. If you’re in a hurry, the microwave works too—just cover to avoid splatters and stir halfway through to heat evenly.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! While traditional Spanish Meatballs Recipe uses beef or a mix of beef and pork, ground turkey or chicken will also work. Just keep in mind that leaner meats may turn out a bit drier, so don’t skip the breadcrumb and milk mixture for moisture.
Is it necessary to brown the meatballs before simmering?
Browning adds a wonderful depth of flavor and helps the meatballs hold together better in the sauce. If you’re short on time, you can skip this step, but it’s well worth a few extra minutes for that signature taste and texture.
Can I make the sauce spicier?
Definitely! The red pepper flakes are optional, but you can always add more or even a pinch of cayenne if you love heat. Taste the sauce as it simmers and adjust to your preference—the Spanish Meatballs Recipe is easy to customize.
What’s the best way to serve these at a party?
For parties or tapas spreads, serve the meatballs on toothpicks in little bowls with extra sauce for dipping. They’re perfect as bite-sized appetizers and look beautiful garnished with parsley and a sprinkle of smoked paprika.
Can I prepare the meatballs ahead of time?
Yes! You can shape the meatballs and even brown them a day ahead. Store them covered in the fridge, then simmer in the sauce just before serving. This makes entertaining or prepping weeknight dinners a breeze.
Final Thoughts
If you’re looking to bring a bit of Spanish flair to your table, this Spanish Meatballs Recipe is the answer. With its bold flavors and comforting aroma, it’s a dish that’s sure to win over family and friends. Give it a try and get ready for lots of happy, sauce-smeared smiles around your table!
Print
Spanish Meatballs Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This authentic Spanish Meatballs recipe features tender, flavorful meatballs simmered in a rich, smoky tomato sauce. Perfect as a hearty main course or as part of a tapas spread, these meatballs are easy to prepare and packed with Mediterranean-inspired spices like smoked paprika and cumin. Serve them with crusty bread, rice, or potatoes for a comforting meal.
Ingredients
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/4 cup breadcrumbs
- 1/4 cup whole milk
- 1 egg
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil (for frying)
For the Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup beef broth or water
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the breadcrumb mixture: In a bowl, combine breadcrumbs and milk and let it sit for 2–3 minutes to soak and soften, which helps keep the meatballs moist.
- Mix the meatball ingredients: Add the ground meat, egg, minced garlic, smoked paprika, ground cumin, salt, black pepper, and chopped fresh parsley to the breadcrumb mixture. Mix gently until just combined to avoid tough meatballs.
- Form the meatballs: Shape the mixture into small, roughly 1-inch diameter meatballs, ensuring they are uniform in size for even cooking.
- Brown the meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs in batches, browning them on all sides for about 5–7 minutes total. Once browned, remove and set aside.
- Make the sauce: In the same skillet, heat 1 tablespoon of olive oil. Add the finely chopped onion and sauté until soft and translucent, about 3–4 minutes. Stir in the minced garlic, smoked paprika, and optional red pepper flakes for a smoky, slightly spicy base.
- Add tomato and broth: Pour in the crushed tomatoes and beef broth or water. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Simmer the meatballs: Return the browned meatballs to the pan, cover, and let simmer for 15–20 minutes, allowing the meatballs to cook through and the sauce to thicken slightly.
- Garnish and serve: Sprinkle fresh parsley over the top and serve the meatballs hot alongside crusty bread, rice, or potatoes for a complete meal.
Notes
- For added richness and depth of flavor, add a splash of red wine to the tomato sauce before simmering.
- These meatballs can be frozen. Cool completely, then store in an airtight container for up to 3 months.
- Use a mix of ground beef and pork for juicier meatballs, or ground turkey for a leaner option.
- Adjust the red pepper flakes to your preferred spice level or omit for a milder sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
