Spanish Meatballs in Tomato Sauce

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Tender pork and beef meatballs seasoned with garlic and parsley, gently simmered in a smoky tomato and paprika sauce. This classic Spanish tapa is traditionally served in small cazuelas with crusty bread to soak up every drop of the rich sauce.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 9 gSugar
• 30 gProtein
• 780 mgSodium
• 820 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the meatballs

• 1/2 lb (225 g) ground beef
• 1/2 lb (225 g) ground pork
• 1/2 cup plain breadcrumbs
• 1 large egg, lightly beaten
• 3 cloves garlic, finely minced
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil, for browning

For the tomato sauce

• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, thinly sliced
• 1/2 cup dry white wine
• 1 (28 oz) can crushed tomatoes
• 1/2 cup chicken stock
• 1 1/2 tsp sweet smoked paprika (pimentón)
• 1/4 tsp saffron threads, optional
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp sugar

Directions

1. In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix with your hands just until blended, then roll into 18 to 20 meatballs about 1 1/2 inches in diameter.
2. Heat 2 tablespoons of olive oil in a wide skillet or shallow casserole over medium-high heat. Brown the meatballs in batches for about 2 minutes per side until deep golden; transfer to a plate and set aside.
3. Pour off excess fat from the skillet, leaving about 1 tablespoon. Reduce heat to medium and add the diced onion. Cook for 5 minutes until softened and translucent, stirring occasionally.
4. Add the sliced garlic and cook for 30 seconds until fragrant, then stir in the smoked paprika and saffron (if using). Pour in the white wine and scrape up any browned bits from the bottom of the pan.
5. Add the crushed tomatoes, chicken stock, bay leaf, salt, and sugar. Stir well and bring the sauce to a gentle simmer.
6. Return the browned meatballs to the skillet along with any juices from the plate. Cover partially and simmer over low heat for 18 to 20 minutes, turning the meatballs once, until they are cooked through and the sauce has thickened.
7. Discard the bay leaf and taste the sauce for seasoning, adjusting salt as needed. Serve hot in shallow bowls with plenty of crusty bread or boiled potatoes.
8. Garnish with extra chopped parsley and a drizzle of good olive oil just before serving.

Cook’s Notes

• Use a 50/50 mix of beef and pork for the best balance of flavor and tenderness; pork keeps the meatballs moist.
• Avoid overmixing or packing the meat mixture tightly, as this will make the meatballs tough and dense.
• Pimentón (Spanish smoked paprika) is essential for authentic flavor, so don't substitute regular paprika if you can help it.
• The flavors deepen overnight, so make the dish a day ahead and reheat gently for an even better tapa the next day.
• Serve in small cazuelitas as a tapa with toothpicks, or double the portion and pair with rice or potatoes for a hearty main course.

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