Spanish Pork Meatballs

Spanish Pork Meatballs

Makes 20 bite-size meatballs/10 servings

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
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • Expeller-pressed canola or sunflower oil for frying
  • Flour for dusting
  • Sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 tablespoons chopped onion
  • 2 tablespoons chopped piquillo peppers
  • 3/4 cup low-sodium chicken broth
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For meatballs, combine ground pork, egg, garlic, onion, breadcrumbs, thyme, paprika, salt and pepper in a medium bowl. Form into teaspoon-size balls (you should have about 20). Heat about 1/2 inch of canola oil in a heavy skillet. When oil is hot but not smoking, dust meatballs lightly with flour and brown evenly on all sides. Remove from heat, drain and set aside.

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

Nutritional Info: 
Per Serving:Serving size: 2 bite-size meatballs, 110 calories (70 from fat), 8g total fat, 2.5g saturated fat, 35mg cholesterol, 110mg sodium, 3g carbohydrate (0g dietary fiber, 1g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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