Connect with us

Spanish Meatballs

Mighty Meaty

Spanish Meatballs

Meatballs are so ubiquitous. What makes meatballs Spanish anyway? Smoked paprika, I think. And the fact that they’re simmered in tomato sauce after browning. You may serve these Spanish meatballs with crusty bread for a main course. Or serve them skewered, tapa style.

Spanish Meatballs

By the way, sprinkling crumbled feta on top of the meatballs is not Spanish at all. That is Sassy Lawyer flair.

Spanish Meatballs
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 10 meatballs
Author: Connie Veneracion
For the meatballs
  • 400 grams ground pork (or beef, or a mixture of pork and beef)
  • 100 grams Spanish chorizo finely chopped
  • 1 tablespoon finely chopped carrot
  • 1/3 cup finely chopped yellow onion
  • 1/2 teaspoon minced garlic
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 teaspoon smoked paprika
  • 1/4 cup breadcrumbs
  • 1 large egg lightly beaten
  • 1/4 cup olive oil
For the tomato sauce
  • 1/4 teaspoon minced garlic
  • 1 yellow onion roughly chopped
  • 1/4 teaspoon ground oregano
  • 1 bell pepper roughly chopped
  • 1/2 cup red wine
  • 1 can whole tomatoes
  • salt to taste
  • ground pepper to taste
  • sugar to taste
To complete the dish
  • crumbled feta
  • finely chopped parsley
  • extra virgin olive oil (optional)
Cook the meatballs
  1. Mix all the ingredients for the meatballs except the olive oil. Form the mixture into balls about two inches in diameter.

  2. Heat the olive oil in a pan. Brown the meatballs in batches. Scoop out as they brown.

Make the tomato sauce
  1. Make the tomato sauce. In the remaining oil, saute the garlic, onion, oregano and bell pepper until the vegetables are softened.

  2. Pour in the wine. Allow to boil uncovered until the liquid is reduced by half.

  3. Pour in the tomatoes with all the juices. Smash the tomatoes. Season with salt, pepper and sugar. Bring to a simmer.

Simmer the meatballs in the tomato sauce
  1. Add the browned meatballs to the pan in a single layer.

  2. Cover the pan and simmer the meatballs for 20 to 30 minutes or until the sauce is reduced and thick. 

  3. Taste the sauce and adjust the seasonings, as needed.

Serve the Spanish meatballs
  1. Using a large spoon, scoop out the meatballs with some of the sauce and arrange on a shallow bowl. 

  2. Sprinkle crumbled feta and chopped parsley on top of the meatballs. Optionally, drizzle with extra virgin olive oil before serving.

Spanish Meatballs

Enjoy your Spanish meatballs with sangria.

Cook, crafts enthusiast, photographer (at least, I'd like to think so!), researcher, reviewer, story teller and occasional geek. Read more about me, the cooks and the name of the blog.

More in Mighty Meaty


Popular Tags

Not So Fine Print

Author Cooks Blog Name Privacy & TOS  Disclaimer  Get In Touch

Except in the case of public domain videos, stock images and screen grabs, DO NOT reproduce images and text from this blog without prior written permission from the blog owner. © Connie, Speedy, Sam & Alex Veneracion. All Rights reserved.

To Top