Spain is known for its varied and delicious cuisine, and meatballs are a classic that should not be missed. These tasty and juicy meatballs in an aromatic tomato sauce are a very popular dish in Spanish homes and tapas bars. In this article, we show you the best original meatball recipe so you can enjoy Spanish tradition right in your own kitchen.
Contenidos / Contents
Ingredients for 4 people
For the meatballs:
- 500 g of minced meat (beef or pork)
- 1 egg
- 50 g breadcrumbs or stale bread (soaked in milk)
- 2 cloves of garlic (chopped)
- 1 teaspoon paprika (La Vera, if available)
- ½ teaspoon ground cumin
- 2 tablespoons parsley, chopped
- Salt and pepper to taste
- Treurer extra virgin olive oil
For the tomato sauce:
- 1 onion, finely chopped
- 2 cloves of garlic, chopped
- 400 g tomatoes, crushed
- 1 teaspoon paprika powder (sweet or hot, to taste)
- 1 teaspoon sugar (optional, to soften the acidity of the tomatoes)
- 100 ml white wine or broth
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil Treurer
Tools needed
- A large bowl for mixing the ingredients
- Cutting board and knife for the onions and garlic
- Frying pan for frying the meatballs
- Soup spoon for stirring the sauce
- Saucepan for the tomato sauce
Tools
- Large frying pan or casserole
- Sharp knife
- Cutting board
- Ladle
- Wooden spoon
- Strainer
- Large bowl
Preparation step by step
Prepare the meatballs
- In a bowl, mix well the minced meat, the egg, the soaked and drained bread, the garlic, the paprika, the cumin, the parsley, the salt and the pepper.
- Leave to stand for about 15 minutes to allow the flavours to blend.
- Form small meatballs (about 3 cm in diameter) with the mixture.
Fry the meatballs
- Heat the olive oil in a large frying pan and fry the meatballs over a medium heat until lightly browned. Remove and set aside.
Prepare the tomato sauce
- In the same pan, sauté the onion and garlic until golden brown.
- Add the paprika and brown briefly. Then, add the white wine or stock.
- Add the tomato purée, bay leaf, salt, pepper and sugar (optional). Leave the sauce to simmer for about 10 minutes until it thickens a little.
Add the meatballs to the sauce
- Place the meatballs in the sauce and leave for a further 15 minutes over a low heat until they are tender and the flavors have mixed well.
Presentation suggestions: How are meatballs eaten?
- As tapas: with fresh baguette or toasted bread, perfect for dipping in the sauce
- As a main course: with rice, potatoes or pasta for a filling meal
- With vegetables: accompanied by grilled vegetables or a fresh salad
Professional tips for perfect meatballs
- Bread instead of breadcrumbs: stale bread makes the meatballs even juicier
- Don’t fry them too much: to prevent the meatballs from drying out, fry them only briefly and let them finish cooking in the sauce.
- Extra flavor with red wine: for a more intense sauce, a strong red wine can be used instead of white wine.
- Mild or spicy: if you like a spicier variant, add a pinch of cayenne pepper.
Serving suggestions: How should meatballs be eaten?
- As tapas: with fresh baguette or toast, perfect for dipping in the sauce
- As a main course: with rice, potatoes or pasta for a filling meal
- With vegetables: accompanied by grilled vegetables or a fresh salad
Pro tips!
Professional advice for perfect meatballs
- Bread instead of breadcrumbs: stale bread makes the meatballs even juicier
- Don’t fry them too much: to prevent the meatballs from drying out, fry them only briefly and leave them to finish cooking in the sauce.
- Extra flavor with red wine: for a more intense sauce, you can use a strong red wine instead of white wine.
- Mild or spicy: if you like a spicier variant, add a pinch of cayenne pepper.
Variations for meatballs
- Meatballs with almonds: in some regions of Spain, ground almonds are added to the sauce
- Meatballs with saffron: a pinch of saffron gives the dish an exquisite touch
- Meat-free alternative: vegetarian meatballs can be made with chickpeas or lentils
Nutritional values per serving (approx. 6 meatballs with sauce)
- Calories: 350 kcal
- Protein: 25 g
- Fat: 20 g
- Carbohydrates: 15 g
- Dietary fiber: 3 g
(Values may vary slightly depending on the ingredients.)
Frequently asked questions about meatballs
Can I prepare the meatballs in advance?
Yes, they can be prepared in advance and are even better the next day. Just keep them in the fridge and heat them up before serving.
Can I freeze the meatballs?
Yes, it’s best to freeze them raw. They can then be added directly to the sauce and cooked over a low heat.
What side dishes go well with meatballs?
In addition to bread, rice, mashed potatoes or polenta are a good complement.
Can I prepare the meatballs in the oven?
Yes, you can bake the meatballs at 180 °C for about 20 minutes and then add them to the sauce.
