Spanish Meatballs (5) Recipe

Soak breadcrumbs

In a small bowl combine the fresh breadcrumbs and whole milk. Let sit 5 minutes until milk is absorbed and mixture is moist.

Mix meatball ingredients

In a large bowl add ground beef and ground pork. Add the soaked breadcrumbs, grated Manchego (or Parmesan), minced garlic, chopped parsley, smoked paprika, dried oregano, kosher salt, and black pepper. Crack in the egg. Using your hands or a spoon, gently combine until just evenly mixed — do not overwork or the meatballs will be dense.

Portion and form

Divide the mixture into five equal portions (about 3.5–4 oz / roughly generous golf-ball sized). Wet your hands slightly and roll each portion into a smooth round meatball, pressing lightly to remove major air pockets.

Brown meatballs

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add meatballs (work in a single layer — you may brown in two batches). Cook without moving 2–3 minutes until a deep brown crust forms, then gently turn to brown on the remaining sides, about 5–6 minutes total. Transfer browned meatballs to a plate; they do not need to be fully cooked through.

Sweat aromatics

In the same skillet (wipe out if burnt bits are excessive) add 2 tablespoons extra-virgin olive oil and set over medium heat. Add the finely diced onion and a pinch of salt and cook, stirring, until softened and translucent, about 6–8 minutes. Add the minced garlic and chopped roasted red pepper and cook 1 minute more until fragrant.

Deglaze and simmer

Pour in the dry sherry (or white wine) to deglaze the pan, scraping up any browned bits. Let the alcohol reduce for about 1 minute. Add the crushed tomatoes and passata, smoked and sweet paprika, dried thyme, bay leaf, sugar (if using), kosher salt, and black pepper. Stir to combine.

Finish with meatballs

Return the browned meatballs to the skillet, nestling them into the sauce. Reduce heat to low, partially cover, and simmer gently for 12–15 minutes until meatballs reach an internal temperature of 160°F (71°C) and the sauce has thickened and flavors melded. Stir occasionally and spoon sauce over meatballs to keep them moist.

Adjust seasoning and finish

Remove the bay leaf. Taste the sauce and adjust salt, pepper, or a pinch more sugar if needed. Stir in chopped fresh parsley just before serving.

Serve the five meatballs topped with the Spanish-style marinara in a shallow bowl or on a platter. Accompany with toasted crusty bread to soak up sauce or place over cooked pasta. Garnish with extra chopped parsley and an optional sprinkle of grated Manchego or Parmesan.