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

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Instructions

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.
Brown meatballs: Heat olive oil in a frying pan over medium-high heat. Cook meatballs until browned on all sides. Remove and set aside.
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.
Simmer: Reduce heat to low and simmer for 20 minutes, stirring occasionally.
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