If you’re craving a dish that bursts with bold flavors and comforting warmth, this Spanish Meatballs in Tomato Sauce Recipe is exactly what you need. Juicy, tender meatballs seasoned with paprika and garlic swim in a rich, aromatic tomato sauce that’s simmered to perfection. Whether you’re cooking for family or impressing guests, this dish offers a beautiful balance of spice, sweetness, and heartiness that feels like a big hug on a plate.
Ingredients You’ll Need
The magic of this Spanish Meatballs in Tomato Sauce Recipe lies in its simple, well-chosen ingredients. Each component adds something special: the paprika brings smoky warmth, fresh tomatoes provide vibrant acidity and sweetness, and the garlic and onions build layers of flavor that make the sauce sing. Even basic pantry staples like breadcrumbs and eggs help create the perfect texture for the meatballs.
- 1 pound ground beef: Choose fresh, good-quality beef for juicy, flavorful meatballs.
- 1/2 cup breadcrumbs: These keep the meatballs tender and help bind everything together.
- 2 tablespoons whole milk: Adds moisture, ensuring the meatballs stay soft.
- 2 cloves garlic, minced: Infuses a punch of savory goodness right into the meat mixture.
- 1 egg yolk: Acts as a binder and enriches the meatballs.
- 2 1/2 teaspoons paprika: The star spice, giving the dish its characteristic smoky and mildly spicy flavor.
- Salt and pepper, to taste: Essential seasonings to elevate all the flavors.
- 1/4 cup olive oil: For browning the meatballs perfectly with a silky finish.
- 1 tablespoon olive oil: Used to sauté the onions and garlic for the sauce.
- 1 cup yellow onion, finely diced: Adds sweetness and depth to the tomato sauce.
- 3 cloves garlic, minced: More garlic keeps the sauce aromatic and full-bodied.
- 1 bay leaf: Gives the sauce an herbal complexity you’ll love.
- 1/2 teaspoon paprika: Sprinkled into the sauce to tie together the flavors.
- 1.5 pounds fresh whole tomatoes, cored and chopped: The fresh base of the sauce delivering juicy acidity and a vibrant red color.
How to Make Spanish Meatballs in Tomato Sauce Recipe
Step 1: Make the Meatballs
Start by combining ground beef with the breadcrumbs, milk, minced garlic, egg yolk, and 2 1/2 teaspoons paprika in a large bowl. Season generously with salt and pepper. Knead everything together gently until well mixed—that’s the secret to tender, flavorful meatballs. Shape the mixture into 12 equal meatballs and pop them in the fridge for about 10 minutes to help them set and hold their shape when cooking.
Step 2: Brown the Meatballs
Heat 1/4 cup olive oil over medium-high heat in a large frying pan. Once hot, add the meatballs, cooking them until they develop a beautiful golden-brown crust on all sides. This step locks in the juices and adds a lovely texture contrast that’s hard to resist. When browned, remove the meatballs from the pan and set aside—don’t worry, they’re going to finish cooking in the sauce.
Step 3: Make the Sauce
To the same pan, add a tablespoon of olive oil and reduce the heat to medium. Toss in the finely diced onions, minced garlic, and the bay leaf. Sauté until the onions turn translucent and fragrant, about 5 minutes. Stir in 1/2 teaspoon paprika, which will deepen the sauce’s smoky notes, then add the chopped fresh tomatoes. Allow the mixture to bubble and meld for a few minutes before carefully nestling the browned meatballs back into the pan.
Step 4: Simmer to Perfection
Lower the heat to a gentle simmer and let everything cook together for 20 minutes, stirring occasionally. This slow simmer allows the meatballs to soak up the tomato sauce flavors while the sauce thickens into a luscious coating. The result is a dish where the meat and sauce are perfectly married, each bite bursting with balanced, rich flavors.
Step 5: Serve
Once done, transfer your meatballs and sauce to a serving bowl and prepare for the best part—digging in. This Spanish Meatballs in Tomato Sauce Recipe shines best when garnished with fresh herbs, and perfectly paired with your favorite sides.
How to Serve Spanish Meatballs in Tomato Sauce Recipe
Garnishes
Simple is sweet here: sprinkle fresh chopped parsley or cilantro on top to add a pop of color and a fresh, bright note that cuts through the richness. A small drizzle of olive oil over the meatballs just before serving elevates the silky texture of the sauce and makes each bite shine.
Side Dishes
Spanish Meatballs in Tomato Sauce Recipe begs to be paired with crusty bread for sopping up that irresistible sauce or a bed of fluffy rice, which soaks up all those mouthwatering juices. For something heartier, creamy mashed potatoes or buttery polenta make comforting companions that keep the meal feeling homey and satisfying.
Creative Ways to Present
For a festive twist, serve the meatballs on a platter surrounded by grilled vegetables or atop a warm flatbread with a sprinkle of manchego cheese. You can even skewer the meatballs as tapas bites, perfect for sharing and impressing friends at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the meatballs and sauce in an airtight container in the fridge. They’ll stay fresh for up to 3 days, making it a perfect make-ahead meal for busy weeknights.
Freezing
This Spanish Meatballs in Tomato Sauce Recipe also freezes brilliantly. Place cooled meatballs and sauce together in a freezer-safe container or bag. They’ll keep well for up to 3 months, ready to be thawed and reheated whenever you need a comforting meal in a flash.
Reheating
Reheat gently on the stovetop over low heat, covered, stirring occasionally to prevent burning. Add a splash of water or broth if the sauce has thickened too much. You can also reheat in the microwave, stirring halfway through to ensure even warming.
FAQs
Can I use ground pork or turkey instead of beef?
Absolutely! Ground pork adds a nice richness, while turkey keeps it lighter. Just mind the cooking time, as turkey can dry out more easily; keep the meatballs moist by not overcooking.
Do I have to use fresh tomatoes for the sauce?
Fresh tomatoes give the sauce a vibrant, bright flavor, but canned whole peeled tomatoes can be a great substitute if fresh ones aren’t available. Just choose a good-quality brand for the best taste.
Is paprika necessary in the recipe?
Yes, paprika is essential as it defines the dish’s characteristic smoky flavor and warm color. You can experiment with sweet or smoked paprika depending on your preference, but don’t skip it!
Can I make the meatballs ahead of time and cook later?
Definitely! You can shape the meatballs and refrigerate them for up to 24 hours before browning and simmering in the sauce. This is perfect for prepping meals ahead.
How spicy is this dish? Can I adjust the heat?
The Spanish Meatballs in Tomato Sauce Recipe is mildly spiced thanks to the paprika. If you want more heat, add a pinch of cayenne pepper or some red pepper flakes when making the meatballs or the sauce.
Final Thoughts
Trust me, once you try this Spanish Meatballs in Tomato Sauce Recipe, it will quickly become a go-to comfort food in your kitchen. Its simple ingredients, hearty flavors, and soul-warming sauce make it perfect for any occasion. Gather your loved ones, share this delicious dish, and savor those moments around the table filled with laughter and full bellies.
Print
Spanish Meatballs in Tomato Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings (12 meatballs)
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
This Spanish Meatballs recipe features tender ground beef meatballs seasoned with paprika and garlic, simmered in a rich, homemade tomato sauce. Perfectly browned and infused with flavors of sautéed onions, garlic, and bay leaf, this dish offers a comforting and flavorful meal inspired by traditional Spanish cuisine.
Ingredients
For the 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
For the 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
- Make meatballs: In a large bowl, combine the ground beef, breadcrumbs, whole milk, minced garlic, egg yolk, and paprika. Season generously with salt and pepper. Knead the mixture thoroughly until well combined. Shape the mixture into 12 even meatballs and place them in the refrigerator to chill for 10 minutes to help them hold their shape while cooking.
- Brown meatballs: Heat 1/4 cup olive oil in a frying pan over medium-high heat. Add the chilled meatballs and cook them, turning occasionally, until browned on all sides. This should take about 5-7 minutes. Once browned, remove the meatballs from the pan and set aside.
- Make sauce: Add 1 tablespoon of olive oil to the same pan and reduce the heat to medium. Sauté the finely diced onion, minced garlic, and bay leaf until the onions become translucent and soft, about 5 minutes. Stir in 1/2 teaspoon paprika, then add the chopped fresh tomatoes. Mix well to combine.
- Simmer: Return the browned meatballs to the pan with the tomato sauce. Reduce the heat to low and let everything simmer gently for 20 minutes. Stir occasionally to prevent sticking and allow the flavors to meld, while the meatballs finish cooking through.
- Serve: Transfer the meatballs and sauce to a serving bowl. Optionally, garnish with fresh parsley for added color and freshness. Serve hot with your choice of side such as crusty bread, rice, or pasta.
Notes
- For extra flavor, use smoked paprika instead of regular paprika.
- You can substitute beef with ground pork or a mix of ground meats for variation.
- Breadcrumbs help keep the meatballs tender; avoid skipping them.
- Simmer gently to keep the sauce thick and prevent burning.
- Serve with crusty bread to soak up the delicious tomato sauce.
