Spanish 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

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.

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Frequently asked questions

How long does Spanish 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 Spanish 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 Spanish 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 Spanish 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 Spanish 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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