Spanish Meatballs in Tomato Sauce

How to make Spanish Meatballs in Tomato Sauce.

Ingredients: Serves 4

For the Meatballs:

  • 500 g/1.1 lbs ground meat (a mixture of beef and pork)
  • 2 garlic cloves
  • 1 egg
  • 2 ½ tablespoons dried breadcrumbs
  • 2 tablespoons chopped parsley
  • ¾ teaspoon sweet paprika
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon hot paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil

For the Tomato Sauce:

  • 1 medium onion
  • 2 tablespoons olive oil
  • 3 garlic cloves
  • 2 cans chopped tomatoes (each weighing 400 g/14 oz)
  • ½ teaspoon fennel seeds
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons chopped parsley
  • salt
  • pepper


For the Meatballs:

  1. Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked and hot paprika, salt and pepper in a bowl.
  2. Mix well with your hand.
  3. Form between 30 and 35 small meatballs, about the size of a walnut.
  4. Heat the oil in a large skillet.
  5. Fry the meatballs until brown on all sides.
  6. Take the meatballs out of the pan and set aside.

For the Tomato sauce:

  1. Chop the onion very finely.
  2. Heat the 2 tablespoons olive oil in the same skillet.
  3. Add the onion and cook it until translucent.
  4. Add the finely chopped garlic cloves and stir for another minute.
  5. Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley.
  6. Add some salt and pepper as well.
  7. Stir well and bring to a boil.
  8. Simmer on medium-low heat for 20 minutes or until slightly thickened.
  9. Add the meatballs to the pan and heat them in the sauce for about 5 minutes or until cooked through.
  10. Serve and enjoy!
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