Proper Spanish meatballs

    55 min

    Taught to me by a lovely old lady near Cadiz, these really are authentic, have very few ingredients and are really easy to make. Add as much or little spice as you wish.


    Hampshire, England, UK
    2 people made this

    Serves: 3 

    • olive oil
    • 12 meatballs from your butcher or good supermarket
    • 1 onion, finely chopped
    • 1 fat clove garlic, finely chopped
    • 7 fresh and slightly soft dark red tomatoes, cut into little bits
    • 1 dessertspoon tomato puree
    • smoked paprika to taste
    • chilli (dried or fresh) to taste
    • salt and pepper

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat a good glug of oil in a frying pan or cast iron pan and throw in the meatballs and brown while tossing them in the pan every now and again. Add the chopped onion and garlic, and cook for about 5 minutes until soft.
    2. Add the chopped tomatoes, tomato puree, paprika, chilli, salt and pepper.
    3. Mix and cook on a very low heat until the sauce looks like tomato puree - the best ring is one made for woks with a wide double burner on its lowest setting. Stir regularly to avoid the mixture burning. This will take about 40 minutes.
    4. Serve with crusty bread or saffron rice.


    These are very filling and 12 meatballs will be enough for 3 as a main or 4 as a starter.

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