Meatballs Espanol
Bring the bold, vibrant flavors of Spain to your table with Meatballs Español—a hearty and aromatic dish that’s perfect for any occasion. This recipe features a delectable blend of ground beef and pork, infused with garlic, fresh parsley, and sweet paprika, then seared to golden perfection. These juicy meatballs are simmered in a rich tomato sauce spiced with smoked paprika and enhanced by the sweetness of red bell peppers and a hint of sugar. The sauce’s delicate balance of savory and smoky makes it the perfect pairing for crusty bread, fluffy rice, or creamy potatoes. Ready in just an hour, this one-pot wonder highlights traditional Spanish ingredients while offering an effortless way to add a touch of Mediterranean flair to your weeknight meals.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 75 grams Breadcrumbs
- 1 large Egg
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Sweet paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 400 grams Crushed tomatoes
- 1 medium Red bell pepper, diced
- 250 milliliters Chicken or beef stock
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Sugar
- 1 leaf Bay leaf
- 0.5 teaspoon Salt (for sauce)
- 0.25 teaspoon Black pepper (for sauce)
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, egg, minced garlic, chopped parsley, sweet paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Using your hands, form the mixture into small, evenly-sized meatballs (about 1.5 inches in diameter). Set them aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the meatballs in batches without overcrowding the pan. Sear them on all sides until browned but not fully cooked. Remove the meatballs and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the finely chopped onion until softened, about 3-4 minutes.
Add the diced red bell pepper and cook for another 2-3 minutes until slightly tender.
Stir in the crushed tomatoes, chicken or beef stock, smoked paprika, sugar, bay leaf, salt, and black pepper. Bring the sauce to a gentle simmer.
Return the seared meatballs to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the meatballs simmer in the sauce for about 20-25 minutes, stirring occasionally, until they are fully cooked and tender.
Taste the sauce and adjust seasoning if needed. Remove the bay leaf before serving.
Serve the meatballs Español hot, garnished with additional chopped parsley if desired. Pair with crusty bread, rice, or potatoes for a complete meal.
Nutrition Facts
Calories |
2839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 6224 mg | 271% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 29.8 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 338 mg | 26% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2779 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
