If you are craving a dish that bursts with rich flavors and heartwarming comfort, then look no further than this Spanish Meatballs in Tomato Sauce Recipe. These tender meatballs, infused with smoky paprika and garlic, nestle perfectly in a luscious, slow-simmered tomato sauce that feels like a warm hug on a plate. The recipe gracefully combines simple, pantry-friendly ingredients into a stunningly satisfying meal that’s perfect for cozy family dinners or impressing friends. You’ll soon see why this dish holds a special place in many homes and how easy it is to recreate that authentic Spanish charm right in your kitchen.
Ingredients You’ll Need
Getting the flavors just right in this Spanish Meatballs in Tomato Sauce Recipe is all about using straightforward, quality ingredients that complement each other beautifully. Each item plays a vital role in building the dish’s vibrant color, depth of flavor, and irresistible texture.
- 1 pound ground beef: Choose fresh, well-marbled meat for juicy and flavorful meatballs.
- 1/2 cup breadcrumbs: They keep the meatballs tender without making them dense.
- 2 tablespoons whole milk: Adds moisture and richness to the meat mixture.
- 2 cloves garlic, minced: Delivers a punch of aromatic intensity right into the meat.
- 1 egg yolk: Acts as a binder to hold everything together perfectly.
- 2 1/2 teaspoons paprika: The star spice that lends those beautiful smoky, warm notes essential to Spanish cuisine.
- Salt and pepper, to taste: Enhances and balances every flavor component.
- 1/4 cup olive oil: For browning the meatballs and adding a fruity richness.
- 1 tablespoon olive oil: Extra oil to sauté the vegetables and form the sauce base.
- 1 cup yellow onion, finely diced: Provides a subtle sweetness and depth when softened.
- 3 cloves garlic, minced: Amplifies the savory fragrance in the tomato sauce.
- 1 bay leaf: Adds a delicate earthiness that perks up the sauce.
- 1/2 teaspoon paprika: Sprinkled into the sauce for a consistent smoky flavor throughout.
- 1.5 pounds fresh whole tomatoes, cored and chopped: The heart of the sauce with natural sweetness and acidity.
How to Make Spanish Meatballs in Tomato Sauce Recipe
Step 1: Prepare the Meatballs
Start by combining the ground beef, breadcrumbs, whole milk, minced garlic, egg yolk, and paprika in a bowl. Season generously with salt and pepper. Take your time kneading the mixture by hand until everything is uniformly blended — this ensures the meatballs stay tender and flavorful. Shape the mixture into 12 even meatballs and pop them in the fridge for a chill session; this helps them hold their shape later on.
Step 2: Brown the Meatballs
Heat up 1/4 cup of olive oil in a large frying pan over medium-high heat. Carefully place the meatballs and cook until they develop a gorgeous golden crust on all sides. This step locks in juices and adds a lovely textural contrast once simmered. Once browned, remove the meatballs and set them aside — the frying pan still holds all those delicious meat juices!
Step 3: Build the Tomato Sauce
Add the tablespoon of olive oil to the same pan, then reduce heat to medium. Toss in the finely diced onions, minced garlic, and bay leaf. Sauté gently until the onions become translucent and soft, releasing their natural sweetness. Sprinkle in the extra half teaspoon of paprika, then stir in the chopped fresh tomatoes. This creates the rich, aromatic base for the sauce that perfectly complements the smoky meatballs.
Step 4: Simmer to Perfection
Return the browned meatballs to the pan, nestling them gently into the saucy mixture. Lower the heat to low and let everything simmer together for about 20 minutes, stirring occasionally. This slow simmer allows the meatballs to soak up the tomato’s vibrant flavor, while the sauce thickens to a velvety finish that clings to each bite.
Step 5: Serve and Garnish
Once your Spanish Meatballs in Tomato Sauce Recipe has finished simmering, transfer it to a serving bowl and feel free to sprinkle with fresh parsley for a burst of color and herbaceous brightness. It’s ready to be enjoyed!
How to Serve Spanish Meatballs in Tomato Sauce Recipe
Garnishes
A sprinkle of fresh parsley, chopped cilantro, or even a few slices of green olives can take this dish to another level. The fresh herbs provide a lovely visual contrast and an aromatic lift to each hearty bite.
Side Dishes
Spanish Meatballs in Tomato Sauce are spectacular alongside crusty bread for sopping up every last bit of sauce. They also pair beautifully with creamy mashed potatoes, saffron rice, or a simple green salad dressed with lemon vinaigrette to balance richness.
Creative Ways to Present
Try serving these meatballs over a bed of buttery polenta or nestled in warm pita bread for a delicious Spanish-inspired sandwich. For entertaining, stack them on skewers as tapas-style bites paired with toothpicks — a fun and shareable presentation!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Spanish Meatballs in Tomato Sauce refrigerated in an airtight container for up to 3 days. The flavors deepen even more after resting overnight, making it a great next-day meal.
Freezing
For longer storage, freeze the meatballs along with their sauce in a freezer-safe container or heavy-duty zip-top bag for up to 3 months. Be sure to cool completely before freezing to maintain texture and freshness.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, until warmed through. You can also microwave leftovers in a covered dish, but the stovetop helps preserve the sauce’s texture and flavor best.
FAQs
Can I use ground pork or turkey instead of beef?
Absolutely! Ground pork adds a bit more fat and richness, while turkey offers a leaner option. Just keep an eye on cooking time since leaner meats can dry out faster.
Do I have to use fresh tomatoes?
Fresh tomatoes give the sauce a vibrant brightness, but you can substitute with a 28-ounce can of whole peeled tomatoes if needed. Just crush them by hand or with a spoon before adding.
How spicy is this recipe?
The paprika provides warm smokiness without heat, making the dish mild. If you want a bit of kick, you can add a pinch of cayenne pepper or some chopped chili.
Can I make the meatballs ahead of time?
Yes, you can form the meatballs and keep them refrigerated for up to 24 hours before cooking. This makes meal prep easy if you’re planning ahead.
What’s the best way to serve this for a dinner party?
Serve in a large shallow dish with plenty of garnish and some crusty bread on the side. You can also offer a variety of sides like olives, cheeses, and Spanish wines for an authentic experience.
Final Thoughts
This Spanish Meatballs in Tomato Sauce Recipe is one of those dishes that instantly feels like home, full of soulful flavors and satisfying textures. Whether it’s a casual weeknight dinner or a special gathering, it’s sure to become a favorite in your recipe collection. Give it a try and watch how it effortlessly wins hearts and taste buds alike!
Print
Spanish Meatballs in Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Spanish
Description
This Spanish Meatballs recipe features tender meatballs seasoned with paprika and garlic, simmered in a rich tomato sauce infused with aromatic onions and bay leaf. Perfectly balanced with traditional Spanish flavors, this dish makes a hearty and satisfying meal for any occasion.
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 bowl, combine ground beef, breadcrumbs, milk, minced garlic, egg yolk, and paprika. Season generously with salt and pepper. Knead the mixture until thoroughly combined. Shape the mixture into 12 even-sized meatballs. Chill the meatballs in the refrigerator for 10 minutes to help them firm up.
- Brown the meatballs: Heat 1/4 cup olive oil in a large frying pan over medium-high heat. Add the chilled meatballs and cook them until they are browned on all sides, ensuring a flavorful crust forms. Once browned, remove the meatballs from the pan and set aside.
- Sauté the aromatics and prepare the sauce: In the same pan, add 1 tablespoon of olive oil and reduce the heat to medium. Add the finely diced onion, minced garlic, and bay leaf. Sauté until the onion softens and becomes translucent. Stir in the additional paprika for a boost of smoky flavor, then add the chopped fresh tomatoes to the pan.
- Simmer the meatballs in sauce: Return the browned meatballs to the pan with the tomato sauce mixture. Reduce the heat to low and allow everything to simmer gently for 20 minutes, stirring occasionally to prevent sticking and to let the flavors meld together beautifully.
- Serve and garnish: Once cooked, transfer the meatballs and sauce to a serving bowl. Optionally, garnish with fresh parsley to add a bright, fresh note. Serve warm and enjoy your authentic Spanish meatballs.
Notes
- Chilling the meatballs before cooking helps them hold their shape better when frying.
- Using fresh tomatoes gives the sauce a vibrant flavor, but canned crushed tomatoes can be used as a substitute.
- For a smokier taste, consider using smoked paprika instead of regular paprika.
- This dish pairs well with crusty bread, rice, or pasta to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
