Description
This traditional Spanish Meatballs recipe features flavorful, paprika-spiced beef meatballs simmered in a rich tomato sauce. Perfect as a comforting main dish, these meatballs are tender, juicy, and infused with the smoky depth of paprika for an authentic taste of Spain.
Ingredients
Scale
For the 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
For the 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 large bowl, combine the ground beef, breadcrumbs, milk, minced garlic, egg yolk, and paprika. Season the mixture generously with salt and pepper. Knead everything together until well combined. Shape the mixture into 12 even-sized meatballs and chill them in the refrigerator for 10 minutes to help them hold their shape during cooking.
- Brown the Meatballs: Heat 1/4 cup of olive oil in a frying pan over medium-high heat. Add the chilled meatballs and cook, turning occasionally, until they are evenly browned on all sides. Once browned, remove the meatballs from the pan and set them aside temporarily.
- Sauté Aromatics and Build the Sauce: In the same pan, add 1 tablespoon of olive oil and reduce the heat to medium. Add the finely diced yellow onion, minced garlic, and bay leaf. Sauté these aromatics until they soften and become fragrant. Stir in the 1/2 teaspoon paprika to toast it slightly, then add the chopped fresh tomatoes to the pan.
- Simmer Meatballs in Tomato Sauce: Return the browned meatballs to the pan with the tomato mixture. Reduce the heat to low and cover the pan loosely. Let the meatballs simmer gently for 20 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld together.
- Serve and Garnish: Once cooked through and the sauce has thickened slightly, transfer the meatballs and sauce to a serving dish. Optionally, garnish with freshly chopped parsley before serving to add a burst of color and freshness.
Notes
- For extra flavor, you can add a pinch of cayenne pepper or smoked paprika for a smoky heat.
- Using fresh tomatoes is ideal, but canned whole peeled tomatoes can be substituted if fresh are not available.
- These meatballs pair wonderfully with crusty bread or steamed rice to soak up the sauce.
- Make sure not to overcrowd the pan when browning meatballs to ensure even cooking and browning.
- Chilling the meatballs before cooking helps them maintain their shape and prevents them from falling apart.
