Go Back
+ servings
Print Recipe
4.05 from 73 votes

Smoky Spanish Meatballs Recipe

This beautiful dish comes together very quickly an in only one pot. Kids will love dipping their meatballs in the fragrant and smokey tomato sauce and then mopping up any leftovers with some fresh crusty bread.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dinner
Cuisine: Anytime
Keyword: spanish meatball recipe
Servings: 4 serves
Calories: 557kcal


Spanish Meatballs

  • ½ cup fresh breadcrumbs (see notes for making your own)
  • 2 tbsp milk
  • 500 grams (roughly 1lb) Minced beef
  • 2 clove garlic minced
  • 1 egg yolk
  • 2 ½ tsp smoked paprika
  • ¼ cup olive oil

Smoked Paprika Tomato Sauce

  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • 1 bay leaf
  • ½ tsp smoked paprika
  • 500 grams fresh tomatoes cored and chopped


  • Soak the breadcrumbs in milk for about 5 minutes and then squeeze out any excess liquid. Pop breadcrumbs into a bowl with the beef, garlic, egg yolk, and smoked paprika. Season with salt and pepper and use your hands to knead the mixture until it is smooth.
  • Form the meat mixture into 12 balls and play on a tray. Cover with cling wrap and pop in the fridge for 10 minutes to rest.
  • Heat the oil in a large frying pan over med heat. Cook the meatballs, turning, for 4 minutes or until browned. Use a slotted spoon to remove the meatballs and transfer to a plate. Reserve the oil in the pan for the tomato sauce.
  • Return reserved pan with oil to medium heat. Add the little splash of extra oil, onion, garlic, and bay leaf and cook for about 4 mins, or until the onion is softened.
  • Add in the paprika and cook for a further minute until fragrant.
  • Stir in the tomatoes and return the meatballs to the pan. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the sauce has thickened and the meatballs are cooked through.
  • Transfer to a bowl and serve immediately (see article for serving suggestions).


Homemade Breadcrumbs
To make the breadcrumbs in the food processor, place chunks of old stale bread into the processor or blender jar. Pulse to desired crumb size, approximately the size of grains of rice. For the best results, add the bread chunks in small batches.
If you only have fresh bread place slices on a baking sheet and dry out slightly in a 300-degree-Fahrenheit oven for 15 minutes. Cool and prepare as above.
Place in a resealable bag, and store in the refrigerator for up to one month or in the freezer for up to three months.


Calories: 557kcal | Carbohydrates: 20g | Protein: 24g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 92mg | Potassium: 721mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1780IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 4.2mg