Rustic and deeply savory, these Spanish-style meatballs are comfort food at its finest. The dish delivers a rich, homestyle essence that’s both heartwarming and hearty, featuring tender meatballs simmered in a glossy, full-bodied sauce. Simple ingredients come together in one pan to create a soul-satisfying experience with bold flavor in every bite.
Ingredient Breakdown
The star of the show is the meat blend—a mixture of ground beef and pork that provides the ideal balance between lean and fat. The beef offers structure and deep flavor, while the pork lends tenderness and moisture, ensuring the meatballs remain juicy through cooking.
Flavor development starts with sautéed onions, garlic, and chopped parsley. The onion softens gently in olive oil, adding sweetness and a buttery texture. Crushed garlic provides a pungent aromatic kick, and the parsley brings a hint of brightness that balances the richness of the dish.
Breadcrumbs and egg serve as crucial binders. The breadcrumbs soak up moisture and hold everything together, while the egg acts as a unifying agent that gives the meatballs their soft yet cohesive texture. These simple additions transform ground meat into something wonderfully tender and flavorful.
The sauce begins with the basics of a classic roux: butter and olive oil are melted and combined with flour to form a toasty base. This is the backbone of the sauce’s velvety consistency. Toasting the roux lightly allows for deeper flavor without any raw flour taste.
Reduced beef broth rounds out the sauce with umami and depth. It thickens as it simmers, clinging to the meatballs and carrying all the roasted flavor you’d expect from a dish that’s been cooked low and slow—even though it’s ready in under an hour.
Step-by-Step Preparation Guide
Start by softening the onion in olive oil over low heat. This process draws out the natural sugars in the onion, building a mellow, fragrant base without the bitterness that can come from browning. Once translucent, the onion is ready to be mixed with the meat.
Combine the sautéed onion with the minced meat, crushed garlic, breadcrumbs, parsley, and egg. Season generously and mix just until incorporated. Overmixing can lead to dense, rubbery meatballs, so a light touch is key.
Shape the mixture into uniform balls, about the size of a ping-pong ball. Uniformity helps ensure even cooking and makes for a pleasing presentation. Roll them gently to avoid compacting the meat too much.
Brown the meatballs in a hot skillet with olive oil. Let them form a rich crust by resisting the urge to move them too frequently. Rotate as needed to sear all sides evenly, then set aside once golden and sealed.
In a separate saucepan, melt the butter with olive oil, then whisk in the flour to form a smooth roux. Let it cook until it takes on a pale golden hue, signaling that the flour has toasted sufficiently. Slowly whisk in the reduced beef broth, a little at a time, until a smooth, glossy sauce forms.
Return the browned meatballs to the sauce and let them simmer gently for 10 minutes. This final stage allows the flavors to marry—the meatballs soak up the savory sauce while the sauce itself thickens just a touch more. Stir gently to keep the meatballs intact and ensure every piece is coated in luscious gravy.
Recipe Tips
Avoiding dense meatballs:
Mix the meat just until combined. Overworking breaks down the proteins and results in a firmer, less tender bite.
Getting even browning:
Use a non-stick or cast-iron skillet, and don’t overcrowd the pan. Cook in batches to maintain heat and prevent steaming.
Making the perfect roux:
Watch the color as it toasts—it should be light golden, not dark. Stir constantly to avoid burning.
Sauce thickness:
If the sauce is too thin, simmer uncovered a bit longer. Too thick? Add a splash of broth or water and whisk until smooth.
What to Serve With This Recipe
Pair these meatballs with slices of crusty white bread to soak up the rich Spanish sauce. For a more filling base, serve them over Spanish-style rice, saffron rice, or buttery roasted potatoes.
Lighten up the plate with crisp, fresh greens. A tomato and cucumber salad, grilled vegetables, or garlicky sautéed green beans offer a refreshing contrast to the dish’s richness.
To keep things festive and fun, place the meatballs at the center of a tapas board. Surround them with olives, roasted peppers, marinated artichokes, or wedges of tortilla española for a complete spread.
Frequently Asked Questions
Can I make the meatballs ahead of time and reheat them?
Absolutely. Prepare them a day in advance and store in the refrigerator. Reheat gently in the sauce over low heat until warmed through.
What’s the best way to thicken the sauce if it’s too runny?
Let it simmer uncovered for a few extra minutes or whisk in a slurry of cornstarch and water in small amounts until desired consistency is reached.
Can I use store-bought beef broth, or does it need to be reduced?
Store-bought broth works, but reducing it by simmering intensifies the flavor. If using it straight, opt for low-sodium and taste before adding salt.
Creative Variations
Add a pinch of smoked paprika or a splash of dry sherry to the sauce for an unmistakable Spanish twist. These additions deepen the flavor and create subtle complexity.
For a surprise inside, press a small cube of Manchego or aged cheddar into the center of each meatball before shaping. As they cook, the cheese melts, offering a gooey reward in every bite.
Swap parsley with thyme or marjoram for a different herbal note that still complements the meat and sauce.
Finish the dish in the oven by placing the meatballs and sauce in a baking dish and broiling for a few minutes. This adds a slightly caramelized top and an extra layer of texture.
Meatballs in Spanish sauce are more than a dinner—they’re an experience in comfort and tradition. With tender meat, a silky sauce, and just the right amount of rustic character, this dish earns a place in your weekly rotation.
Whether served at a family dinner or as part of a celebratory feast, their rich flavor and simple elegance make them a crowd-pleasing favorite that’s easy to prepare and impossible to forget.
Ingredients
For the meatballs:
500 g mixed minced meat (beef and pork)
80 g onion
1 small egg
50 g breadcrumbs
1 tablespoon parsley leaves, finely chopped
1 clove garlic, crushed
2 tablespoons olive oil, divided
Salt, to taste
Freshly ground black pepper, to taste
For the Spanish sauce:
400 ml reduced beef broth
30 g butter
30 g olive oil
50 g wheat flour
Salt, to taste
Ground black pepper, to taste
Instructions
Start by peeling and finely chopping the onion. In a skillet, heat 1 tablespoon of olive oil over low heat. Add the chopped onion and sauté gently for about 5 minutes, or until it becomes soft and translucent, releasing its natural sweetness without browning.
Transfer the sautéed onion to a large mixing bowl. Add the minced meat, along with the crushed garlic, chopped parsley, breadcrumbs, and the small egg. Season the mixture generously with salt and pepper. Using clean hands or a sturdy spoon, mix until just combined—being careful not to overwork the meat to maintain tenderness.
Shape the mixture into approximately 20 meatballs, each about the size of a ping-pong ball. Roll them gently between your palms to create even spheres.
In the same pan used to cook the onion, heat the remaining tablespoon of olive oil over medium heat. Brown the meatballs in batches, cooking them for about 10 minutes until they develop a rich golden crust on the outside. Remove from the pan and set aside.
To prepare the Spanish sauce, melt the butter and olive oil together in a separate saucepan over medium-low heat. Once melted, sprinkle in the flour and stir continuously to form a smooth roux. Allow the roux to toast lightly for 2–3 minutes, just until it begins to turn a light golden color.
Slowly pour in the reduced beef broth in a steady stream while whisking constantly. This helps prevent lumps and ensures the sauce becomes silky and cohesive. Simmer for a few minutes until the sauce thickens to a smooth consistency. Taste and season with salt and black pepper as desired.
Return the browned meatballs to the sauce, gently stirring to coat them evenly. Let the meatballs simmer in the sauce for another 10 minutes, allowing them to absorb the savory flavors. Stir occasionally and taste once more for final seasoning before serving.
Meatballs in Spanish Sauce Recipe
Ingredients
For the meatballs:
- 500 g mixed minced meat beef and pork
- 80 g onion
- 1 small egg
- 50 g breadcrumbs
- 1 tablespoon parsley leaves finely chopped
- 1 clove garlic crushed
- 2 tablespoons olive oil divided
- Salt to taste
- Freshly ground black pepper to taste
For the Spanish sauce:
- 400 ml reduced beef broth
- 30 g butter
- 30 g olive oil
- 50 g wheat flour
- Salt to taste
- Ground black pepper to taste
Instructions
- Start by peeling and finely chopping the onion. In a skillet, heat 1 tablespoon of olive oil over low heat. Add the chopped onion and sauté gently for about 5 minutes, or until it becomes soft and translucent, releasing its natural sweetness without browning.
- Transfer the sautéed onion to a large mixing bowl. Add the minced meat, along with the crushed garlic, chopped parsley, breadcrumbs, and the small egg. Season the mixture generously with salt and pepper. Using clean hands or a sturdy spoon, mix until just combined—being careful not to overwork the meat to maintain tenderness.
- Shape the mixture into approximately 20 meatballs, each about the size of a ping-pong ball. Roll them gently between your palms to create even spheres.
- In the same pan used to cook the onion, heat the remaining tablespoon of olive oil over medium heat. Brown the meatballs in batches, cooking them for about 10 minutes until they develop a rich golden crust on the outside. Remove from the pan and set aside.
- To prepare the Spanish sauce, melt the butter and olive oil together in a separate saucepan over medium-low heat. Once melted, sprinkle in the flour and stir continuously to form a smooth roux. Allow the roux to toast lightly for 2–3 minutes, just until it begins to turn a light golden color.
- Slowly pour in the reduced beef broth in a steady stream while whisking constantly. This helps prevent lumps and ensures the sauce becomes silky and cohesive. Simmer for a few minutes until the sauce thickens to a smooth consistency. Taste and season with salt and black pepper as desired.
- Return the browned meatballs to the sauce, gently stirring to coat them evenly. Let the meatballs simmer in the sauce for another 10 minutes, allowing them to absorb the savory flavors. Stir occasionally and taste once more for final seasoning before serving.
