The Best Spanish Meatballs
Offering solace from a week of sweet bakes, we’re diving headlong into Moorish territories with these spicy Spanish meatballs. Think of it as a tapas-style supper. The Spanish are known for using robust spices to enliven even the simplicest of dishes. Here, gutsy aromas of cumin, coriander, chilli, paprika and oregano mingle with a house red to deliver bold flavour. This recipe was completely quite unplanned but it turned out so good that I simply had to share it. I’m serving mine with a quick butter bean mash. Fluffy mashed potatoes or polenta will be good too. If you need to make these gluten-free, omit the breadcrumbs and replace with ground almonds.
The Best Spanish Meatballs
For the meatballs
500 g free-range beef mince
80 ml (1/3 cup) fresh white breadcrumbs
1 egg
5 ml (1 teaspoon) ground cumin
2.5 ml (1/2 teaspoon) ground coriander
5 ml (1 teaspoon) dried oregano
2.5 ml (1/2 teaspoon) dried red chilli flakes
3.75 ml (3/4 teaspoon) fine salt
freshly ground black pepper
For the tomato sauce
30 ml (2 tablespoons) olive oil
1 large red onion, finely diced
2 garlic cloves, minced
5 ml (1 teaspoon) ground cumin
7.5 ml (1 1/2 teaspoons) smoked paprika
80 ml (1/3 cup) red wine
2 x 400 g tinned, chopped tomatoes
10 ml (2 teaspoons) brown sugar
3 bay leaves
2 sprigs fresh oregano
salt and freshly ground black pepper, to taste
For the meatballs, place all the ingredients in a large bowl. Mix to combine, then roll into evenly sized balls. Chill for 30 minutes to firm up.
Heat the olive oil in a large based pan. Cook the meatballs on both sides until golden. Remove and set aside.
In the same pan, add a drizzle more olive oil if needed and sauté the onions until softened, about 10 minutes. Stir in the garlic and cook for a further 2 minutes. Add the spices and mix through. Return the meatballs to the pan and deglaze with the red wine. Reduce down by half, then add the tomatoes, sugar, oregano and bay leaves. Season with salt and freshly ground black pepper.
Simmer over a medium heat for 20 – 25 minutes until the meatballs are cooked through and the tomato sauce, thickened.
Other meatball favourites are my North African Chermoula meatballs or juicy Italian-style Prosciutto meatballs and spaghetti. I’ve never met anyone who doesn’t like meatballs. When everyone gathers around table and starts counting, you know they’re kind of special.
10 Comments. Leave new
I’ve just made these for supper. So easy and so delicious! Thanks Di, we now have another firm favourite from you. x
Woohoo! Go Gill. These meatballs are also perfect party food if you roll them mini-sized.
Do you brown the meatballs before putting them in the sauce.
Hi Julie. My apologies. Yes, you do. I’ve corrected this omission on the recipe. Thanks Di
I grew up on meatballs _ the South Arican Boere ones The Spanish alternative sounds competative enough to challenge the old -time favourite .Will report back on the outcome !
I’m sure it’s going to be a new favourite!
What are these garnished with? Is that parsley or cilantro?
Hi Michelle. I’ve used Italian flat leaf parsley, but you can use cilantro if you prefer a stronger herb flavour.
Hi Di, can you turn this into a freezer meal? How long would it last? Thank you!
Hello there. My apologies for the very late reply. Absolutely. Meatballs freeze really well. I try to cover them with the sauce as they keep best this way. So handy having dinner frozen for those days when there’s just no time! Best regards Di