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Spanish-style Meatballs

By 136 Comments

Spanish-Style Meatballs are one of the best things I’ve made to serve for a party or celebration. Everyone raves about these bite-sized goodies that are big on flavor, and easy to make, too.

A bowl of Spanish-style Meatballs as an appetizer

I’m crazy for meatballs, especially when my mom or my husband makes them. Of course no one can hold a candle to the meatballs my Grandma Teresa made, but theirs are a close second (and third).

Spanish-style Meatballs are delicious and just a little different from traditional Italian meatballs. If you’re a fan of traditional Italian-style meatballs, you’ll really enjoy my recipe for Mozzarella-Stuffed Meatball Sliders!

Spanish-style Meatballs garnished with green onion

I originally shared this recipe in 2014, and it’s been a readers favorite ever since. I certainly understand why: this is a favorite recipe of mine. 

These Spanish-style Meatballs are just the right size (about two bites) for a hearty appetizer for a party (or for your family to enjoy). The added chorizo brings some spice to the mix, and the cumin, paprika, and cherry preserves (yes, cherry preserves!) help round out the flavor of these meatballs.

Speaking of chorizo, you must try my recipe for Chorizo Mac and Cheese. Yum! It’s a tasty twist on a classic.

My mom taught my husband how to make her Italian meatballs and he basically has it down to a T. It’s pretty amazing (and convenient since my mom doesn’t live nearby), and I have appointed him as Meatball Maker in our house.

Spanish-style Meatballs cooking in sauce

My husband made these meatballs years ago to take to a tapas-themed birthday party. I was inspired by a recipe I found at Saveur for tapas-style meatballs, or Albóndigas en Salsa, so we put our own spin on them and headed out to the festivities.

These turned out so well, we’ve made them again and again, even just for ourselves!

Spanish-style Meatballs served with artisan-style bread

To keep these in the appetizer category, we made the meatballs on the smaller size. Pair them with extra sauce and slices of crunchy, artisan bread and you’ll be set. You can easily double this recipe to feed a larger crowd.

Are you a meatball lover? Try my Leftover Spaghetti & Meatball Panini recipe or my recipe for Mozzarella-Stuffed Meatball Sliders.

I suggest a batch of Spanish-Style Meatballs the next time you’re gathering with your family or when we’re back to hosting gatherings again. These always make a splash with a crowd!

Spanish-Style Meatballs are a delicious appetizer perfect for any party. They're easy to make, and will be the hit at your next gathering!

Nutrition

Calories

455 cal

Fat

27 g

Carbs

22 g

Protein

29 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves Serves 6

Spanish-style Meatballs
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5 based on 2 review(s)

Ingredients

    For the meatballs:
  • 1/2 pound ground beef
  • 1/2 pound ground chorizo
  • 4 garlic cloves, minced, divided
  • 4 green onions, ends trimmed, cut into small pieces
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • 2 tablespoons Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1/2 tablespoon olive oil
    • For the sauce:
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 green onions, ends trimmed, cut into small pieces
  • 1 cup red wine
  • 1 cup beef broth
  • 1, 15-ounce can tomato sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1-1/2 tablespoons cherry preserves
  • 2 tablespoons flour
  • 1 bay leaf

Instructions

    For the meatballs:
  1. Line a baking sheet with waxed paper and set it aside.
  2. Add the chorizo and beef to a large bowl. Use a wooden spoon to break up the meat to help mix it together.
  3. Add the garlic, onions, and parsley to the mixture along with the cumin, paprika, salt, and black pepper. Use the spoon to mix all the ingredients together as best as possible. If you prefer, use your hands to mix the ingredients together.
  4. Add the egg and Parmesan cheese to the mixture and stir to combine.
  5. Add the breadcrumbs and stir to incorporate. This will help to absorb some of the liquid in the mixture.
  6. Pinch off 2-inch pieces from the mixture and roll each into individual meatballs.
  7. Place the meatballs on the lined baking sheet, then refrigerate for about 30 minutes.
  8. Add the olive oil to a Dutch oven over medium heat. When hot, add the meatballs (you may need to work in batches) to brown them, stirring to get all sides, for about 4 minutes.
  9. Use a slotted spoon to remove the meatballs from the Dutch oven, then wipe it clean.
    10. For the sauce:
  10. Add oil to the pan over medium heat. When hot, add the garlic and onion. Cook for a minute or so.
  11. Add the wine, beef broth, and tomato sauce. Stir and cook for a minute or so, then add the salt, cumin, paprika, and ground black pepper to the mixture. Sir and cook for a few minutes.
  12. Add about 1/4 cup of the liquid to a small bowl. Whisk the flour into the bowl until it is smooth.
  13. Transfer the flour mixture to the sauce, whisking to incorporate it. Add the red pepper flakes, cherry preserves, and bay leaf.
  14. Lower the heat to simmer. Add the meatballs and cook for about 20 minutes.
  15. Remove and discard the bay leaf. Add the sauce and the meatballs to a serving bowl and serve warm.
7.8.1.2
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https://www.azgrabaplate.com/spanish-style-meatballs/

 

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Comments

  6. Julia says

    Funny, last time we had dinner at Grandma's, Nate was discussing lasagna fillings with her because he was disappointed in his. He tried her "exact" recipe that week, and sure enough they were perfect! We are lucky!
    Reply

  8. Laura says

    Hey! Made these once to test before the party I am hosting and they were delicious! Now I am wondering, can I make this the morning of the party and warm them up before without drying out the meatballs? Make the sauce in advance? Thanks!
    Reply

    • Patricia says

      Hi Laura - so glad you tried and liked them! They're perfect for a party! I think your best option for some advance prep would be to go ahead and make/shape the meatballs (without cooking them), then pop them in the fridge (covered) until you can get to cooking them (that day or 1 day in advance), and the sauce. I haven't tried making them in advance, but I think it sounds reasonable. Let me know how they turn out!
      Reply

  10. J says

    I made these for a holiday party and they were wonderful! lots of compliments. I'm definitely going to make again. Thanks for sharing this recipe!
    Reply

    • Patricia says

      Oh - I'm so happy to hear they turned out well for you! I was just thinking it might be time for me to make them again! Thanks so much!
      Reply

    • Patricia says

      Hi Ghazaleh - I think it would be fine to prepare and form/shape the meatballs and refrigerate them overnight before cooking them. I hope it turns out for you!
      Reply

  14. Kate says

    These look amazing! Meatballs are one of my 1 year olds favorite food. She runs around saying "balls, please!" Much to my hubby's amusement
    Reply

  19. Stacey says

    I love the cherry preserves in the sauce and the chorizo in the meatballs! Leftovers would make delicious meatball subs the next day! Yum!
    Reply

  22. LoCo says

    1. I really like your blog. You've become my blogspiration 2. As a certified foodie these meatballs make my mouth water 3. Now I shall find someone with the patience to cook to make them for me
    Reply

    • Patricia says

      Ha! Well thanks so much for that, LoCo! I'm happy you like the blog! I have to say, my mom makes the best meatballs in the world, and I still love these just as much! I hope you get to try them! Cheers!
      Reply

  23. Leah says

    Had meatballs like this at a tapas restaurant years ago. They were amazing. Looking forward to trying these. Pinned it for later.
    Reply

    • Patricia says

      That's great, Leah! Hope they live up to your restaurant experience ;) I think you'll really like them! Thanks for stopping by and pinning, too!
      Reply

  25. Sharon says

    I love these meatballs! I've had similar ones at this local tapas restaurant. We love them! Now I can make them at home for our own little tapas night in :)
    Reply

  30. Amanda says

    Love this twist on meatballs! Such great spices in these, and chorizo always brings such great flavor to recipes. These would be fantastic for a party!
    Reply

    • Patricia says

      Hi El! I'm so glad to hear you liked them! They're one of my favorite recipes! Thanks so much!
      Reply

  35. Brit Strawbridge says

    These look so delicious! My mom never made meatballs growing up - but I started making them when I got married & LOVE them, they are so easy to make! Will definitely have to try this recipe!
    Reply

  40. Jen says

    I can't wait to try these, they look amazing!! And I can't believe I haven't tried the chorizo mac and cheese yet!! I need to change that, ASAP!
    Reply

  45. Thao @ In Good Flavor says

    I grew up in a region with a large Portuguese population. We are all fans of the Portuguese chourico around here. It is such a delicious sausage. I have never used it in meatballs before. These look so mouthwatering, and the sauce sounds amazing! Pinning.
    Reply

  50. Sharon says

    Love these, Patricia! We aleays order meatballs when we get tapas at our local Spanish restaurant. My husband goes crazy for that sauce!
    Reply

  52. Shannon says

    Oh my god. My mom makes her own meatballs too, I may have to send this to her. And that mac and cheese sounds amazing too, can I have both together?!! I have not eaten bfast yet either so coming to your blog has made me so hungry lol.
    Reply

    • Patricia says

      Isn't it funny how that works! I hope you and your mom try the meatballs (and mac & cheese) -- okay, maybe not together :) Haha!
      Reply

  55. Rick says

    I made these tonight for a party tomorrow and I made the big mistake of tasting one. Definitely has the flair of a hidden tapas room in Spain. Unbelievably delicious. Can't wait to present them tomorrow.
    Reply

    • Patricia says

      Hi Rick - so glad you liked them! I laughed when I read that you tasted them. I love them, so I feel your pain! Thanks for your kind words and for letting me know!
      Reply

    • Patricia says

      Hi Heidi - I've never tried that for this recipe, but I'd think you could. I've frozen pre-cooked meatballs before. Good luck & hope it turns out!
      Reply

    • Patricia says

      All the white part and most of the green. Save some of the green part for garnish, too. Enjoy!
      Reply

  60. Linda says

    Hi just came across your tapas meatball recipe you call for ground chorizo can I use Mexican chorizo for this recipe bs the Spanish chorizo which is not ground.
    ★★★★★
    Reply

    • Patricia says

      Hi Linda - the reason I used the ground chorizo is to help with shaping the meatballs. i'm not sure if you could get the Spanish chorizo to be "formable" enough. Think about making traditional meatballs -- you use ground meat so you can shape them. I hope this helps. Let me know how you move forward!
      Reply

  63. Sharon says

    I'm always looking for new meatball recipes to try and this one did not disappoint! I love the sauce on it, perfect with a side of rice and beans.
    Reply

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