Spanish meatballs in a lightly spiced tomato sauce

    1 hour 25 min

    I was making some cheeseburgers for a barbecue and I thought that the mixture I was using with some paprika would make some lovely meatballs, so I fashioned a simple tomato sauce to go with them. It's a blend of Spanish and Italian flavours. They are extremely tasty and easy to make and my 2 1/2 year old absolutely adores them, so I thought that I would share the recipe with you.

    44 people made this

    Serves: 6 

    • 500g lean beef mince
    • 2 very finely chopped onions
    • 5 garlic cloves, crushed
    • 50g breadcrumbs
    • 30g grated Cheddar cheese
    • 1 1/2 teaspoons smoked paprika
    • 2 teaspoons dried oregano
    • 1 large egg
    • 2 tablespoons extra virgin olive oil
    • 1 fresh red chilli, deseeded and finely chopped
    • 1 good handful basil
    • 800g chopped tomatoes
    • 1 tablespoon balsamic vinegar
    • salt and pepper to taste
    • 2 tablespoons roughly chopped flat leaf parsley
    • 1 tablespoon finely grated Parmesan cheese

    Prep:20min  ›  Cook:35min  ›  Extra time:30min  ›  Ready in:1hr25min 

    1. Combine the mince, 1 onion, 2 garlic cloves, breadcrumbs, cheddar, paprika and oregano, mix well, add egg and seasoning to taste; mix well with dampened hands.
    2. Make as many meatballs as you can at the size you want. Leave to stand in the fridge for 30 minutes.
    3. Preheat the oven to 180 C / Gas 4.
    4. Heat the oil in a large frying pan and cook the meatballs for 10 minutes, rolling around to keep their shape and cook evenly until lightly browned all over.
    5. Transfer the meatballs using a slotted spoon onto a baking tray and cook in the oven for 10 mins while you make the sauce.
    6. Using the same oil and pan as for the meatballs, fry the remaining onion until just soft and translucent.
    7. Add the remaining garlic, chilli and basil and cook for 30 seconds.
    8. Add the chopped tomatoes and balsamic vinegar, bring to the boil and season well with salt and plenty of black pepper.
    9. Remove the meatballs from the oven and add them to the sauce, cover and simmer for 10 minutes.
    10. Serve with any pasta, rice and a lovely crusty roll.

    Make ahead

    You can make the meatballs in advance and keep them in the fridge ready for cooking.

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    Reviews in English (5)


    havent tryed but gonnna try hope its nice  -  12 Mar 2013


     -  27 Aug 2012


    Made as recipe but with fresh herbs and no chilli . Really tasty meatballs and lovely sauce too. Had with rice.  -  30 May 2015