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
Scale
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
