Meatballs in Tomato and Paprika Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork and beef meatballs simmered in a rich tomato sauce infused with smoky paprika and garlic. This spanish ready in about 50 minutes blends ground pork, ground beef, large egg into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Spanish cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, soak 50 g breadcrumbs in 60 ml whole milk for 5 minutes until softened.
  2. Step 2: In a large bowl, combine 250 g ground pork, 250 g ground beef, soaked breadcrumbs, 1 large egg, 1 tsp salt, 1/2 tsp black pepper, and 2 tsp sweet smoked paprika. Mix gently until just combined.
  3. Step 3: Shape the mixture into small meatballs about 1.5 inches in diameter, making approximately 15 meatballs.
  4. Step 4: Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides for about 6-8 minutes, turning carefully. Remove and set aside.
  5. Step 5: In the same skillet, add 1 small finely chopped onion (100 g) and 3 minced garlic cloves. Sauté over medium heat for 4-5 minutes until soft and fragrant.
  6. Step 6: Pour in 400 g canned crushed tomatoes and bring to a simmer. Cook for 5 minutes until the sauce thickens slightly.
  7. Step 7: Return the browned meatballs to the skillet. Cover and simmer for another 15 minutes over low heat until meatballs are cooked through and sauce is rich.
  8. Step 8: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving warm with crusty bread or rice.

Frequently asked questions

How long does Meatballs in Tomato and Paprika Sauce take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Meatballs in Tomato and Paprika Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Meatballs in Tomato and Paprika Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Meatballs in Tomato and Paprika Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Meatballs in Tomato and Paprika Sauce?

Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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