Spanish Meatballs with Green Olives
Bring the vibrant flavors of Spain to your table with these irresistible Spanish Meatballs with Green Olives. Made from a savory blend of ground beef and pork, these tender, bite-sized meatballs are seasoned with paprika, cumin, and fresh parsley for a burst of bold, aromatic flavor. Simmered in a rich tomato and red wine sauce infused with smoked paprika, garlic, and a hint of sweetness, these meatballs are taken to the next level with the briny, tangy addition of green olives. Perfect for a cozy dinner or entertaining guests, this dish pairs beautifully with crusty bread, fluffy rice, or creamy mashed potatoes. Ready in just an hour, this crowd-pleasing recipe is a must-try for Mediterranean cuisine lovers craving an authentic Spanish twist.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 1 large Egg
- 3 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Paprika
- 0.5 teaspoons Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Olive oil
- 1 medium Onion
- 400 grams Canned diced tomatoes
- 100 grams Green olives
- 250 milliliters Chicken broth
- 125 milliliters Red wine
- 0.5 teaspoons Smoked paprika
- 1 teaspoon Sugar
- 1 leaf Bay leaf
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, minced garlic, chopped parsley, paprika, ground cumin, salt, and black pepper. Mix well until evenly combined.
Take small portions of the mixture and roll them into bite-sized meatballs, about 2-3 cm in diameter. Set aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat. Add the meatballs in batches and brown them on all sides. Remove the browned meatballs and set them aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the finely chopped onion and sauté until softened, about 5 minutes.
Stir in the canned diced tomatoes, chicken broth, red wine, smoked paprika, sugar, and bay leaf. Bring to a gentle simmer.
Add the browned meatballs back to the skillet along with the green olives. Ensure the meatballs are fully submerged in the sauce.
Cover the skillet with a lid and let the meatballs simmer over low heat for 25-30 minutes, stirring occasionally to avoid sticking.
Taste the sauce and adjust the seasoning with additional salt or black pepper if needed.
Remove the bay leaf before serving. Serve the meatballs hot with crusty bread, rice, or over mashed potatoes, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 8.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 131 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 860 mg | 18% | |
*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.
