Hairy Bikers​ Spanish Meatballs Recipe

This hearty Hairy Bikers Spanish Meatballs recipe is made with a mix of minced beef and pork, smoked paprika, fino sherry, garlic, and rich tomatoes. This recipe creates incredibly tender, flavorful meatballs simmered in a smoky and savory tomato sauce, a perfect tapas dish or main course. It’s ideal for a social gathering or a cozy family dinner, serving four to six people, and is a welcome treat any time of year.

Hairy Bikers Spanish Meatballs Ingredients

For the meatballs:

• 2 thick slices of white bread, crusts removed
• 4 tbsp milk
• 250g minced beef
• 250g minced pork
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried oregano
• 1 egg, beaten
• 2 tbsp finely chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper
• 2 tbsp olive oil

For the tomato sauce:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 x 400g cans chopped tomatoes
• 1 tsp smoked paprika (sweet or hot)
• 1 tbsp tomato purée
• 1 tsp sugar
• 50ml fino sherry
• A handful of fresh flat-leaf parsley, chopped

How To Make Hairy Bikers Spanish Meatballs

1. Prepare the meatball mixture: Tear the bread into small pieces and place it in a large bowl. Pour the milk over the bread and let it soak for 5 minutes. Add the minced beef, minced pork, finely chopped onion, crushed garlic, oregano, beaten egg, and parsley to the bowl. Season well with salt and pepper and mix thoroughly with your hands until everything is well combined.
2. Form the meatballs: With wet hands to prevent sticking, roll the mixture into small, walnut-sized meatballs. You should get around 20-24 meatballs from the mixture.
3. Brown the meatballs: Heat the olive oil in a large, heavy-based frying pan or casserole dish over medium-high heat. Add the meatballs in batches and fry for 5-7 minutes, turning regularly until they are evenly browned on all sides. Remove the browned meatballs with a slotted spoon and set aside on a plate.
4. Start the sauce: Add the remaining tablespoon of olive oil to the same pan. Reduce the heat and add the chopped onion, cooking gently for about 5 minutes until soft and translucent. Add the crushed garlic and cook for another minute until fragrant.
5. Simmer the sauce: Stir in the smoked paprika, tomato purée, and sugar. Pour in the chopped tomatoes and the fino sherry. Bring the sauce to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
6. Combine and finish: Carefully return the browned meatballs to the pan with the sauce. Cover with a lid and let them simmer gently for another 15-20 minutes, or until the meatballs are cooked through and the sauce is rich and thick. Stir in the fresh parsley just before serving.

Recipe Tips

• Soak the Bread: Soaking the bread in milk is a classic technique that makes the meatballs incredibly moist and tender. Don’t skip this step!
• Use a Mix of Meats: Combining both beef and pork provides the best flavor and texture. Beef adds a rich, meaty taste, while pork contributes fat and tenderness.
• Don’t Crowd the Pan: When browning the meatballs, cook them in batches. This ensures they get a nice brown crust all over instead of just steaming in the pan.
• Use Smoked Paprika: For that authentic Spanish flavour, use smoked paprika (pimentón). It adds a deep, smoky dimension that regular paprika can’t match.

What To Serve With Spanish Meatballs

These versatile Spanish meatballs, known as Albóndigas, are fantastic as part of a tapas spread with other small plates like patatas bravas, calamari, and Spanish tortilla. For a satisfying main course, serve them with crusty bread to mop up the delicious sauce, fluffy white rice, or creamy mashed potatoes. A simple green salad with a vinaigrette dressing also makes a perfect fresh side dish.

How To Store Spanish Meatballs Leftovers

• Refrigerate: Once cooled completely, transfer the meatballs and sauce to an airtight container. They will keep well in the refrigerator for up to 3 days. The flavours often improve overnight.
• Freeze: These meatballs freeze exceptionally well. Allow them to cool completely, then place them in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Hairy Bikers Spanish Meatballs Nutrition Facts

• Calories: Approximately 380 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 100mg
• Sodium: 450mg
• Total Carbohydrate: 18g
• Sugars: 10g
• Protein: 25g

Frequently Asked Questions

• Can I make these meatballs gluten-free? Yes, absolutely. Simply substitute the white bread with your favourite gluten-free bread or use gluten-free breadcrumbs. Ensure they are well soaked to maintain moisture.
• What if I don’t have fino sherry? If you don’t have fino sherry, you can substitute it with a dry white wine. For an alcohol-free version, you can use chicken or vegetable stock with a small squeeze of lemon juice to add a bit of acidity.
• Can I bake the meatballs instead of frying them? Yes, you can bake them. Place the meatballs on a baking sheet and bake in a preheated oven at 200°C (180°C Fan/Gas 6) for 15-20 minutes, or until browned. While this is a healthier option, you will miss some of the flavour from searing them in the pan.

Try More Recipes:

• Hairy Bikers Thai Fish Cakes​ Recipe
• Hairy Bikers Cauliflower Cheese​ Recipe
• Hairy Bikers Onion Bhaji Recipe​

Hairy Bikers​ Spanish Meatballs Recipe

Author: Alex Saidani Cooking Method:Simmering Cuisine:Spanish Courses:Main Appetizers

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Description

These Hairy Bikers Spanish Meatballs (Albóndigas) are tender, juicy, and packed with flavour. Made with a mix of beef and pork, they are simmered in a rich, smoky tomato and sherry sauce, perfect as a tapas dish or a hearty main course.

Ingredients

For the meatballs:

• 2 thick slices of white bread, crusts removed
  
• 4 tbsp milk
  
• 250g minced beef
  
• 250g minced pork
  
• 1 small onion, finely chopped
  
• 2 garlic cloves, crushed
  
• 1 tsp dried oregano
  
• 1 egg, beaten
  
• 2 tbsp finely chopped fresh flat-leaf parsley
  
• Salt and pepper
  
• 2 tbsp olive oil

For the tomato sauce:

• 1 tbsp olive oil
  
• 1 onion, chopped
  
• 2 garlic cloves, crushed
  
• 2 x 400g cans chopped tomatoes
  
• 1 tsp smoked paprika
  
• 1 tbsp tomato purée
  
• 1 tsp sugar
  
• 50ml fino sherry
  
• A handful of fresh flat-leaf parsley, chopped

Instructions

1. Make the meatball mix: Soak bread in milk. In a large bowl, combine the soaked bread with minced beef, pork, onion, garlic, oregano, egg, parsley, salt, and pepper. Mix well.
   
2. Form and brown meatballs: Roll the mixture into walnut-sized meatballs. Heat oil in a large pan and brown the meatballs in batches. Remove and set aside.
   
3. Make the sauce: In the same pan, sauté the other onion and garlic until soft. Stir in paprika, tomato purée, and sugar. Add the tomatoes and sherry, and simmer for 10-15 minutes until thickened.
   
4. Simmer together: Return the meatballs to the sauce. Cover and simmer gently for 15-20 minutes until the meatballs are cooked through. Stir in fresh parsley before serving.