Spanish Pork Meatballs

Spanish Pork Meatballs

Makes 20 bite-size meatballs

These meatballs are a common find in tapas bars all over Spain. Wet your hands before forming the meatballs to keep the pork mixture from sticking to them.

  • Meatballs
  • 1/2 pound ground pork
  • 1 egg
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped onion
  • 1/4 cup breadcrumbs
  • 1/4 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • Canola or sunflower oil for frying
  • Flour for dusting
  • Sauce
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 2 tablespoons each chopped onion and piquillo pepper
  • 3/4 cup chicken broth
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For meatballs, combine ground pork, egg, garlic, onion, breadcrumbs, thyme, paprika, salt and pepper. Form into teaspoon-size balls (you should have about 20). Heat about 1/2 inch of oil in a heavy skillet. When hot but not smoking, dust meatballs with flour and brown evenly on all sides. Remove, drain and set aside.

For sauce, heat olive oil in another pan and sauté garlic, onion and peppers. Add chicken broth and cook 10 minutes. Add meatballs to sauce and cook for 10 minutes, turning often until sauce thickens and meatballs are cooked through.

Nutritional Info: 
Per Serving:230 calories (150 from fat), 17g total fat, 4.5g saturated fat, 75mg cholesterol, 430mg sodium, 8g carbohydrate (1g dietary fiber, 1g sugar), 11g protein

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