If you’re craving a dish that’s bursting with warmth, flavor, and a touch of rustic charm, this Spanish Meatballs in Tomato Sauce Recipe is about to become your new kitchen favorite. These tender, juicy meatballs simmered in a rich and vibrant tomato sauce bring together the perfect balance of smoky paprika and fresh tomatoes. Whether you’re cooking for family, friends, or simply treating yourself, this recipe is straightforward, satisfying, and full of soul, capturing the very heart of traditional Spanish comfort food.
Ingredients You’ll Need
The beauty of this recipe lies in the simplicity and essential nature of its ingredients. Each component plays a vital role, giving the dish its unforgettable texture, flavor, and that gorgeous, inviting color.
- 1 pound ground beef: The base of the meatballs, providing juicy richness and body.
- 1/2 cup breadcrumbs: Adds structure and keeps the meatballs tender and moist.
- 2 tablespoons whole milk: Softens the breadcrumbs and enriches the meat mixture.
- 2 cloves garlic, minced: Delivers an aromatic kick inside the meatballs.
- 1 egg yolk: Acts as a binder to hold everything beautifully together.
- 2 1/2 teaspoons paprika: The star spice, lending smoky warmth to the dish.
- Salt and pepper, to taste: Essential seasonings to enhance every bite.
- 1/4 cup olive oil: Used for browning the meatballs and cooking the sauce, adds richness.
- 1 tablespoon olive oil: For sautéing aromatics, deepening flavor depth.
- 1 cup yellow onion, finely diced: Provides sweetness and texture to the sauce.
- 3 cloves garlic, minced: Boosts the garlic flavor in the sauce.
- 1 bay leaf: Infuses the sauce with subtle earthy notes.
- 1/2 teaspoon paprika: Enhances the tomato sauce with a gentle smoky undertone.
- 1.5 pounds fresh whole tomatoes, cored and chopped: The fresh, tangy heart of the sauce that ties everything together.
How to Make Spanish Meatballs in Tomato Sauce Recipe
Step 1: Prepare and Chill the Meatballs
Begin by combining the ground beef, breadcrumbs, milk, garlic, egg yolk, and paprika in a large bowl. Season well with salt and pepper to taste. Mix everything thoroughly but gently, ensuring the ingredients are well incorporated without overworking the meat, which keeps the meatballs tender. Shape the mixture into 12 uniform meatballs and place them in the refrigerator to chill for about 10 minutes—this helps them hold their shape while cooking.
Step 2: Brown the Meatballs
Heat 1/4 cup of olive oil in a large frying pan over medium-high heat. Carefully place the chilled meatballs in the pan, making sure not to overcrowd them so they brown evenly. Cook each side until a gorgeous golden crust forms, sealing in all those delicious juices. Once browned on all sides, transfer the meatballs to a plate and set aside.
Step 3: Create the Flavorful Tomato Sauce
Reduce the heat to medium and add another tablespoon of olive oil to the same pan. Sauté the finely diced onion, garlic, and the bay leaf until the onion turns translucent and soft, releasing a fragrant aroma. Stir in the 1/2 teaspoon paprika to toast it lightly, awakening its smoky character. Then, add the chopped fresh tomatoes, letting them mingle with the onions and spices.
Step 4: Simmer Meatballs in the Sauce
Return the browned meatballs to the pan, nestling them gently into the tomato mixture. Turn the heat down to low and cover the pan, allowing everything to simmer together for about 20 minutes. This slow cooking melds the flavors perfectly, tenderizing the meat while thickening the sauce. Stir occasionally to keep the sauce from sticking and to distribute the flavors evenly.
Step 5: Garnish and Serve
Once the sauce has thickened to your liking and the meatballs are fully cooked, transfer them to a serving bowl. For a final touch, sprinkle fresh parsley on top if you’d like, adding a burst of color and freshness that brightens every bite.
How to Serve Spanish Meatballs in Tomato Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or cilantro adds a pop of green and fresh aroma that contrasts beautifully with the smoky, rich sauce. For an extra layer of indulgence, a drizzle of good-quality olive oil just before serving can enhance the silkiness of the dish.
Side Dishes
Spanish meatballs shine alongside crusty bread for mopping up every bit of that luscious tomato sauce. Steamed rice or creamy mashed potatoes work wonderfully as well, soaking up the sauce and bringing an extra layer of comfort. A simple green salad with a light vinaigrette also pairs nicely, balancing the richness.
Creative Ways to Present
For a tapas-style experience, serve these meatballs on small plates with toothpicks, letting everyone enjoy them as a shared delight. Alternatively, nestle them on a bed of roasted vegetables or spoon the sauce over grilled polenta for a modern twist that will impress guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the Spanish meatballs and tomato sauce in an airtight container in the refrigerator. They keep well for up to three days, offering a quick meal that’s just as comforting the next day.
Freezing
This recipe freezes beautifully. After cooking and cooling completely, transfer the meatballs and sauce into a freezer-safe container. They can be frozen for up to three months. When you’re ready to enjoy them again, thaw overnight in the refrigerator for best results.
Reheating
Warm the meatballs gently on the stove over low heat, stirring occasionally to prevent sticking. You can also microwave individual portions, covered loosely, stirring halfway through to heat evenly without drying out the meatballs or sauce.
FAQs
Can I use ground pork or a mix of meats instead of ground beef?
Absolutely! Ground pork or a beef-pork blend adds a delicious depth of flavor and tenderness to the meatballs. Just keep the same quantities and follow the cooking instructions as usual.
Is it okay to use canned tomatoes instead of fresh ones?
You can substitute canned whole peeled tomatoes if fresh ones aren’t available—they’ll still provide a lovely, rich base. Just crush them by hand or with a spoon before adding to the sauce.
Can I make the meatballs ahead and freeze them before cooking?
Yes, you can shape and freeze the raw meatballs on a baking sheet, then transfer them to a freezer bag once solid. When ready to cook, cook them straight from frozen, just add a few extra minutes to the cooking time.
What type of paprika is best for this recipe?
Traditionally, Spanish smoked paprika (pimentón) is preferred for its rich, smoky flavor, but if you don’t have it on hand, regular sweet paprika will still work well.
How spicy is this dish?
This recipe has a mild warmth from the paprika but is not spicy hot. You can always add a pinch of cayenne or chili flakes if you want to turn up the heat.
Final Thoughts
This Spanish Meatballs in Tomato Sauce Recipe offers a perfect blend of comforting flavors and straightforward preparation that will quickly become a cherished classic in your home kitchen. With every bite, the smoky paprika and fresh tomato sauce wrap the tender meatballs in a warm embrace that’s sure to please everyone at your table. I can’t wait for you to try it and make it your own—this dish truly brings people together around the table, and I’m sure it’ll make many happy memories for you too!
Print
Spanish Meatballs in Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.5 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Spanish
Description
This Spanish Meatballs recipe features flavorful beef meatballs seasoned with paprika and garlic, simmered in a rich homemade tomato sauce infused with onions, garlic, and bay leaf. Perfect for a comforting and satisfying meal, these meatballs offer a delicious taste of traditional Spanish cuisine.
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 2 tablespoons whole milk
- 2 cloves garlic, minced
- 1 egg yolk
- 2 1/2 teaspoons paprika
- Salt and pepper, to taste
Tomato Sauce
- 1/4 cup olive oil
- 1 tablespoon olive oil
- 1 cup yellow onion, finely diced
- 3 cloves garlic, minced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1.5 pounds fresh whole tomatoes, cored and chopped
Instructions
- Prepare the meatball mixture: In a mixing bowl, combine the ground beef, breadcrumbs, whole milk, minced garlic, egg yolk, and 2 1/2 teaspoons paprika. Season the mixture with salt and pepper to taste. Knead everything together until the ingredients are well incorporated. Form the mixture into 12 evenly sized meatballs and chill them in the refrigerator for 10 minutes to firm up.
- Brown the meatballs: Heat 1/4 cup olive oil in a frying pan over medium-high heat. Add the chilled meatballs to the pan and cook them until they are browned on all sides, turning carefully. Once browned, remove the meatballs from the pan and set them aside on a plate.
- Prepare the tomato sauce: Add 1 tablespoon of olive oil to the same pan and reduce the heat to medium. Sauté the finely diced yellow onion, minced garlic, and bay leaf until the onions are soft and translucent. Stir in 1/2 teaspoon paprika for additional flavor. Add the chopped fresh tomatoes to the pan, stirring to combine well.
- Simmer meatballs in sauce: Return the browned meatballs back into the pan with the tomato sauce. Reduce the heat to low, cover, and let the meatballs simmer gently for 20 minutes. Stir occasionally to prevent sticking and to allow flavors to meld.
- Serve: After simmering, remove the bay leaf, transfer the meatballs and sauce to a serving bowl, and garnish with fresh parsley if desired. Serve warm with your choice of sides.
Notes
- For a spicier version, add a pinch of cayenne pepper to the meatball mixture.
- Breadcrumbs can be substituted with gluten-free breadcrumbs to make this recipe gluten-free.
- Fresh parsley garnish is optional but adds a nice fresh flavor and visual appeal.
- Ensure the meatballs are browned properly for enhanced flavor and texture.
- This dish pairs well with crusty bread or rice.
