Get ready to fall in love with Spanish Meatballs, a dish that transports your kitchen to the heart of Spain with just one bite. Succulent, perfectly seasoned meatballs are gently simmered in a rich, smoky tomato sauce that’s fragrant with smoked paprika, garlic, and cumin. Whether you serve them as tempting tapas at your next gathering or as a comforting main over rice or potatoes, these Spanish Meatballs promise cozy, bold flavors and plenty of compliments around your table.
Ingredients You’ll Need
Spanish Meatballs come together with a handful of simple ingredients, each one playing a deliciously important role. The right mix of spices and aromatics ensures every bite is vibrant, juicy, and unforgettable.
- Ground beef (or a mix of beef and pork): The base of the meatballs, providing richness and hearty structure. A blend of pork and beef offers extra juiciness.
- Breadcrumbs: These help bind the meatballs while keeping them soft and tender inside.
- Egg: Acts as a binder for all the delicious ingredients, helping the meatballs hold their shape.
- Garlic cloves (minced): Adds bold Spanish flavor both to the meatballs and the sauce.
- Chopped fresh parsley: Lends fresh, herbal notes and bright color to the mix.
- Smoked paprika: Essential for the smoky depth that defines authentic Spanish Meatballs.
- Salt: Brings out all the savory goodness in every bite.
- Black pepper: A pinch adds a gentle kick and rounds out the spice.
- Olive oil: Classic in Spanish cuisine, it adds luscious richness to both the meatballs and sauce.
- Onion (for the sauce): Deepens the flavor base and brings a subtle sweetness to the sauce.
- Crushed tomatoes: Provides the tangy, hearty backbone of that irresistible tomato sauce.
- Cumin: A hint of earthy spice that sets these meatballs apart.
- Red pepper flakes (optional): For those who like a touch of gentle heat.
- Sugar: Balances out the acidity of the tomatoes perfectly.
- Water or beef broth: Loosens the sauce just enough and adds savory depth.
How to Make Spanish Meatballs
Step 1: Mix and Shape the Spanish Meatballs
Start by grabbing your largest mixing bowl. Combine the ground meat, breadcrumbs, egg, minced garlic, parsley, smoked paprika, salt, and black pepper. Don’t be shy—use your hands to gently mix everything until just incorporated. You’ll notice the blend start to smell incredible even before cooking! Once mixed, form the mixture into small meatballs, each about the size of a golf ball. Keeping them uniform helps ensure they cook evenly and look pretty on the plate.
Step 2: Sear for Flavor
Heat a generous swirl of olive oil in a wide skillet over medium-high heat. Once shimmering, add the meatballs in a single layer, leaving a little space between each. Sear them for 6 to 8 minutes, turning occasionally to ensure all sides turn a lovely golden brown and lock in those savory juices. Don’t worry if they aren’t fully cooked through yet—they’ll finish in the sauce. Transfer the browned meatballs to a plate and keep them handy.
Step 3: Build the Sauce
Using the same skillet (no need to wash—those brown bits mean flavor!), add another drizzle of olive oil. Toss in the finely chopped onion and cook gently for about 4 to 5 minutes, until it softens and turns translucent. Next, stir in the extra minced garlic, smoked paprika, cumin, and red pepper flakes if you like a spicy kick. Enjoy the aromatic cloud that rises—the soul of Spanish cuisine!
Step 4: Simmer to Perfection
Pour in the crushed tomatoes, sprinkle in the salt and sugar, then splash in your water or beef broth and stir well to combine everything. Once it comes to a lively simmer, carefully return the Spanish Meatballs to the skillet, nestling them in so they soak up all that flavorful sauce. Cover and cook for 15 to 20 minutes, letting the meatballs finish cooking through and the sauce thicken to blissful, dunk-able perfection.
Step 5: Serve Warm
Once the Spanish Meatballs are glossy and cooked through, spoon them out with plenty of sauce. Whether you serve them as a festive tapas dish with toothpicks or as a main course over rice or potatoes, prepare for smiles and requests for seconds!
How to Serve Spanish Meatballs
Garnishes
A finishing touch can turn your Spanish Meatballs from tasty to unforgettable. Try a sprinkle of freshly chopped parsley or cilantro for color and vibrancy. A drizzle of good olive oil just before serving adds shine and depth. If you have flaky sea salt or a pinch of extra smoked paprika, those boost both flavor and visual appeal.
Side Dishes
Spanish Meatballs play beautifully with a variety of sides. For classic tapas, serve them with crusty bread to mop up every bit of sauce. If you’re making a main meal, mound the meatballs over fluffy rice, creamy mashed potatoes, or a bed of roasted or grilled vegetables. They’re also lovely alongside Spanish favorites like patatas bravas or a simple green salad dressed with lemon and olive oil.
Creative Ways to Present
Let your creativity shine! Serve Spanish Meatballs as sliders tucked into mini buns with crispy lettuce for a fun party twist. You can also skewer them with roasted peppers and olives for vibrant tapas skewers. For a weeknight dinner, pile the saucy meatballs on warm polenta or toss with pasta for a Mediterranean-Italian fusion everyone will talk about.
Make Ahead and Storage
Storing Leftovers
Store your leftover Spanish Meatballs in an airtight container, ensuring they’re completely cooled before refrigerating. They’ll stay fresh for up to 4 days and the flavors deepen beautifully overnight, so leftovers often taste even better the next day.
Freezing
These meatballs are fantastic for meal prep! Freeze Spanish Meatballs and their sauce in freezer-safe containers or zip-top bags—just divide into meal-sized portions for easy future dinners. They’ll keep their flavor and texture for up to 2 months.
Reheating
To reheat, simply warm the Spanish Meatballs gently in a saucepan over low heat until piping hot, adding a splash of water or broth if the sauce thickened in the fridge or freezer. You can also microwave single portions, stirring halfway through for even warming.
FAQs
Can I use ground turkey or chicken instead?
Absolutely! While the classic recipe calls for beef or a mix of beef and pork, Spanish Meatballs are delicious with ground turkey or chicken. Just be mindful that leaner meats may require a touch more breadcrumbs or an extra splash of olive oil to keep them moist.
How spicy are these Spanish Meatballs?
They’re mildly spiced, with the option to add or omit red pepper flakes to taste. If you prefer little to no heat, simply leave out the red pepper flakes and the meatballs will be wonderfully savory but not spicy.
What’s the best way to keep the meatballs from falling apart?
Mixing until just combined and not overworking the mixture is key. Also, make sure to let the meatballs brown on one side before turning to prevent breaking. The egg and breadcrumbs do their job perfectly if the ratios are right!
Can I make Spanish Meatballs gluten-free?
Definitely! Just swap the regular breadcrumbs for your favorite gluten-free version. All other ingredients are naturally gluten-free, so it’s a quick adjustment that doesn’t compromise flavor or texture.
Can I add wine to the sauce?
Yes, and it’s a wonderful way to deepen the flavor! Add a splash (about 1/4 cup) of dry red wine after sautéing the onions and garlic, letting it simmer for a minute to cook off the alcohol before adding the tomatoes.
Final Thoughts
If you’re craving something cozy and bursting with Mediterranean flair, you have to try these Spanish Meatballs. Sharing them at your next meal is almost guaranteed to win hearts and spark lively conversation over every juicy, saucy bite. Give them a go—you’ll be making them again and again!
Print
Spanish Meatballs Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Spanish meatballs, also known as albondigas, are a flavorful and satisfying dish that can be served as tapas or as a main course over rice or potatoes. The tender meatballs are simmered in a rich tomato sauce with a hint of spice, making them a perfect addition to any Mediterranean-inspired meal.
Ingredients
Main Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/3 cup breadcrumbs
- 1 egg
- 2 garlic cloves (minced)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce:
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 (14.5 oz) can crushed tomatoes
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 cup water or beef broth
Instructions
- Main Meatballs: In a large bowl, combine ground beef, breadcrumbs, egg, garlic, parsley, smoked paprika, salt, and pepper. Form into small meatballs.
- Cook Meatballs: Brown the meatballs in olive oil, then set aside.
- Prepare Sauce: In the same skillet, sauté onion, garlic, spices, and tomatoes. Add water/broth and simmer.
- Simmer: Return meatballs to the skillet, cover, and simmer until cooked through and sauce thickens.
- Serve: Enjoy warm as tapas or over rice/potatoes.
Notes
- Perfect for tapas or appetizers
- Freeze and reheat in sauce
- Add red wine for extra flavor
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 4-5 meatballs with sauce
- Calories: 360
- Sugar: 4g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
