Spanish Meatballs with Romesco Sauce
Savor the rich, smoky flavors of Spain with these irresistible Spanish Meatballs with Romesco Sauce! Juicy bites of seasoned pork and beef are mixed with paprika, cumin, and garlic, then browned to perfection before being simmered in a velvety homemade Romesco sauce. Made from roasted red peppers, ripe tomatoes, blanched almonds, and a touch of sherry vinegar, the sauce delivers a tangy, nutty depth that pairs beautifully with the spiced meatballs. Ready in just under an hour, this vibrant dish is perfect as a hearty tapas offering, served with crusty bread for dipping, or as a main course alongside fluffy rice. Whether you're hosting a dinner party or cooking up a flavorful weeknight meal, this recipe brings a true taste of Spanish cuisine to your table!
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Recipe Information
Ingredients
- 300 grams ground beef
- 300 grams ground pork
- 60 grams breadcrumbs
- 60 ml milk
- 1 large egg
- 2 minced garlic cloves
- 1 teaspoon paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 large (from jar or fresh roasted) roasted red peppers
- 2 ripe, medium tomatoes
- 50 grams blanched almonds
- 1 raw garlic clove
- 1 tablespoon sherry vinegar
- 1 teaspoon smoked paprika
- 60 ml olive oil (for sauce)
- 0.5 teaspoon salt (for sauce)
Instructions
In a bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to absorb the milk.
Add the ground beef, ground pork, egg, minced garlic, paprika, cumin, salt, and black pepper to the breadcrumb mixture. Mix gently but thoroughly until evenly combined.
Shape the meat mixture into small meatballs, about the size of a golf ball, and place them on a baking sheet or plate.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches (do not overcrowd) and brown them on all sides, about 8 minutes per batch. Remove the meatballs and set aside.
To make the Romesco sauce, begin by peeling and chopping the tomatoes. Add the tomatoes, roasted red peppers, blanched almonds, raw garlic, sherry vinegar, smoked paprika, olive oil (for sauce), and salt (for sauce) to a blender or food processor.
Blend the ingredients until you achieve a smooth but slightly textured sauce. Taste and adjust seasoning as needed.
Return the meatballs to the skillet, pouring the Romesco sauce over the meatballs. Simmer over low heat for 15 minutes, ensuring the meatballs are fully cooked through.
Serve the Spanish meatballs hot, garnished with additional Romesco sauce if desired. Pair with crusty bread, rice, or serve as a tapas dish.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.4 g | 211% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 4763 mg | 207% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 14.4 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1280 mg | 27% | |
*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.
