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Spanish Meatballs Recipe

Spanish Meatballs Recipe

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These Spanish Meatballs are a delicious and easy way to enjoy a taste of Spain! Tender meatballs are simmered in a rich and flavorful tomato sauce with onions, garlic, and a hint of paprika. This recipe is perfect for a quick weeknight dinner, a tapas party, or any occasion where you want a flavorful and satisfying meal.

Why You’ll Love This Recipe

  • Flavorful: The combination of paprika, garlic, and onions creates a delicious and aromatic sauce that complements the savory meatballs perfectly.
  • Easy to make: This recipe is simple to follow and requires minimal prep work.
  • Versatile: Serve these meatballs as a main course with your favorite sides, or as an appetizer with toothpicks for dipping.
  • Freezer-friendly: You can easily double the recipe and freeze half for a quick and easy meal later.
Spanish Meatballs Recipe this Recipe

Ingredients for Spanish Meatballs

This recipe uses fresh, high-quality ingredients to create a flavorful and satisfying dish. Here’s what you’ll need:

For the Meatballs:

  • Ground Beef: Use lean ground beef for the best results.
  • Breadcrumbs: Help bind the meatballs and add texture.
  • Whole Milk: Adds moisture to the meatballs.
  • Garlic: Adds a pungent flavor.
  • Egg Yolk: Helps bind the meatballs and adds richness.
  • Paprika: Adds a warm and slightly smoky flavor. You can use sweet paprika or smoked paprika.
  • Salt and Pepper: Enhance the overall taste.
  • Olive Oil: For browning the meatballs.

For the Sauce:

  • Olive Oil: For sautéing the vegetables.
  • Yellow Onion: Adds a savory base to the sauce.
  • Garlic: Adds a pungent flavor.
  • Bay Leaf: Adds a subtle, aromatic complexity.
  • Paprika: Adds flavor and color to the sauce.
  • Fresh Tomatoes: Adds a fresh and vibrant tomato flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Spanish Meatballs

Step 1: Make the Meatballs

In a large bowl, combine the ground beef, breadcrumbs, milk, minced garlic, egg yolk, and paprika. Season with salt and pepper. Use your hands to knead the mixture until everything is well combined. Form the mixture into 12 evenly sized meatballs and place them on a plate. Chill in the refrigerator for 10 minutes to help them firm up.

Step 2: Brown the Meatballs

Heat the olive oil in a large frying pan over medium-high heat. Add the meatballs and cook for about 5 minutes, or until nicely browned on all sides. Remove the meatballs from the pan and set aside on a paper towel-lined plate to drain any excess grease.

Step 3: Make the Sauce

Add the remaining olive oil to the pan and reduce the heat to medium. Add the diced onion, minced garlic, and bay leaf. Cook for about 3 minutes, or until the onion has softened. Stir in the paprika and chopped tomatoes. Return the meatballs to the pan. Reduce the heat to low and simmer for 20 minutes, stirring occasionally.

Step 4: Serve and Enjoy!

Transfer the meatballs and sauce to a serving bowl. Garnish with fresh parsley and serve hot.

Tips for Making the Recipe

  • Paprika: You can use either sweet paprika or smoked paprika for this recipe. Smoked paprika will add a deeper, smokier flavor.
  • Meatballs: Chilling the meatballs before cooking helps them hold their shape better.
  • Sauce: You can add other vegetables to the sauce, such as diced bell peppers or mushrooms.
  • Serving: Serve the Spanish Meatballs with crusty bread for dipping, or with your favorite sides, such as rice, potatoes, or a salad.

How to Serve Spanish Meatballs

Spanish Meatballs Recipe
  • Tapas: Serve the meatballs as part of a tapas spread with other Spanish-inspired dishes.
  • Main course: Serve the meatballs with your favorite sides, such as rice, potatoes, or a salad, for a complete and satisfying meal.

Make Ahead and Storage

Storing Leftovers

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the meatballs and sauce for up to 2 months.

Reheating

Reheat the meatballs and sauce gently on the stovetop or in the microwave until heated through.

Spanish Meatballs Recipe

FAQs

Can I use a different type of ground meat?
Yes, you can use ground turkey, chicken, or pork instead of ground beef.

Can I bake the meatballs instead of pan-frying them?
Yes, you can bake the meatballs in a preheated oven at 400 degrees Fahrenheit for about 20-25 minutes, or until cooked through.

Can I make this recipe ahead of time?
Yes, you can make the meatballs and sauce ahead of time and store them separately in the refrigerator for up to 2 days. Reheat and combine just before serving.

Can I make this recipe spicier?
Yes, you can add more paprika, red pepper flakes, or even a chopped chili pepper to the sauce.

There you have it! A simple and delicious recipe for Spanish Meatballs. I hope you enjoy it!

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Spanish Meatballs Recipe

Spanish Meatballs Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: main dishes
  • Method: stovetop cooking
  • Cuisine: Spanish
Print Recipe

Description

These Spanish Meatballs are a flavorful and satisfying dish that’s perfect for a tapas spread or a main course. They’re made with a blend of ground beef and spices, then simmered in a rich tomato sauce with a hint of paprika.

Ingredients

Units Scale

For the Meatballs:

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 2 tablespoons whole milk
  • 2 cloves garlic, minced
  • 1 egg yolk
  • 2 1/2 teaspoons paprika
  • Salt and pepper, to taste
  • 1/4 cup olive oil

For the Sauce:

  • 1 tablespoon olive oil
  • 1 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1.5 pounds fresh whole tomatoes, cored and chopped

Instructions

  1. Make meatballs: Combine ground beef, breadcrumbs, milk, garlic, egg yolk, and paprika in a bowl. Season with salt and pepper. Knead until well combined. Form 12 meatballs and chill for 10 minutes.
  2. Brown meatballs: Heat olive oil in a frying pan over medium-high heat. Cook meatballs until browned on all sides. Remove and set aside.
  3. Make sauce: Add olive oil to the pan and reduce heat to medium. Sauté onion, garlic, and bay leaf until softened. Add paprika and tomatoes. Return meatballs to the pan.
  4. Simmer: Reduce heat to low and simmer for 20 minutes, stirring occasionally.
  5. Serve: Transfer to a bowl and garnish with fresh parsley, if desired.

Notes

  • Use smoked paprika for a deeper flavor.
  • 3 meatballs = 1 serving.
  • Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 450kcal
  • Sugar: 5g
  • Sodium: 480mg
  • Fat: 30g
  • Saturated Fat: 10g
  • Unsaturated Fat: 18g
  • Trans Fat: 1g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 120mg

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