Name: Tapas-Style Spanish Meatballs
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 70 meatballs
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 cup sweet onion; 1 cup Panko breadcrumbs; 0.5 cup whole milk; 1 lb ground beef; 1 lb ground pork; 4 teaspoons garlic; 2 eggs; 2 tablespoons fresh parsley; 2 teaspoons Kosher salt; black pepper; 3 tablespoons olive oil; 1 cup sweet onion; 0.5 cup diced carrots; 2 tablespoons tomato paste; 4 teaspoons garlic; 2 teaspoons sweet paprika; 28 ounces crushed tomatoes; 1 cup dry white wine; 0.5 cup low-sodium chicken broth; 1 bay leaf; Kosher salt and black pepper; fresh parsley

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Tapas-Style Spanish Meatballs

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Ingredients

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Instructions

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Baked Meatballs

Preheat the oven to 350°F (177°C). Line one full sheet pan or two half-sheet pans with parchment paper, then set aside.

Heat the olive oil in a large skillet over medium heat. Once it's shimmering, add the chopped onions. Sauté, stirring often, until the onions are softened and golden-brown, about 5-6 minutes. Transfer the onions to a small bowl and cool slightly.

Meanwhile, combine the Panko breadcrumbs and whole milk in a large mixing bowl. Let the mixture sit for 5-10 minutes, until the breadcrumbs have rehydrated.

To the bowl of breadcrumbs, add the sautéed onions, ground beef, ground pork, garlic, eggs, parsley, Kosher salt, and black pepper to taste. Use a rubber spatula to mix the meat mixture until it's well-combined. Don't over-mix or the meatballs will come out dense.

Using a #60 scoop, divide the meat mixture into 1 tablespoon portions. Then, dampen your hands with a little water, and roll each portion of meat into a ball. (This will keep the mixture from sticking to your hands.) You should have about 64-70 small meatballs.

Line the meatballs on the prepared sheet pan, leaving a little space in between each. Bake for 13-15 minutes, until the internal temperature of the meatballs reaches 165°F (74°C). Drain off any extra grease.

Tomato Sauce

While the meatballs are baking, heat the olive oil in a large Dutch oven over medium-high heat. Once it's shimmering, add the chopped onions, diced carrots, and a pinch of Kosher salt. Sauté, stirring often, until the veggies are softened and golden-brown, about 6-8 minutes.

Reduce the heat to medium, and stir the tomato paste, minced garlic, and paprika into the veggies. Sauté until the garlic is fragrant and the tomato paste is dark red, about 1-2 minutes.

Add the crushed tomatoes, white wine, low-sodium chicken broth, bay leaf, and salt and pepper to taste. Stir until smooth. Bring the sauce to a boil, cover, and reduce to a low simmer. Simmer the sauce for 30-60 minutes, stirring occasionally, until it's very flavorful and dark red.

After 30-60 minutes, taste the sauce and adjust the seasonings, if needed. Then, stir the meatballs into the sauce and simmer for another 5-10 minutes, until they're warmed through. Garnish the meatballs with fresh parsley and enjoy!

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Tips & Tricks (5)

Chill Your Mixture 🧊
Refrigerate the meatball mixture for at least 30 minutes before rolling to prevent them from falling apart during cooking and ensure they stay tender and moist.
Toast Your Panko First 🥖
Lightly toast the Panko breadcrumbs in a dry skillet before mixing into the meat for deeper flavor and improved texture that won't become mushy in the sauce.
Sear Then Braise 🔥
Brown the meatballs in olive oil on all sides before adding to the sauce—this creates a flavorful crust and locks in juices for better texture than cooking directly in liquid.
Bloom Your Tomato Paste 🍅
Cook the tomato paste in olive oil for 1-2 minutes before adding other sauce ingredients to deepen its flavor and remove any metallic taste from the can.
Batch Cook for Consistency ⚖️
When making 70 servings, brown meatballs in 3-4 batches rather than overcrowding the pan—this ensures even browning and proper heat distribution for uniform cooking throughout.