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
Scale
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.
