Name: Hairy Bikers Spanish Meatballs Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 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; 1 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 2 x 400g tins 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

This smoky Spanish meatballs recipe is made with beef and pork mince, smoked paprika, fino sherry, and rich tomato sauce. A bread-and-milk panade keeps each meatball tender inside a golden crust. Ready in under an hour, this dish serves 4 to 6.

I make these whenever friends come round for a tapas night. The sherry lifts the sauce into something special, and there are never any left over.

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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 tins 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 Spanish Meatballs

Soak the bread: Tear the bread into small pieces and soak in the milk for 5 minutes. Add the beef and pork mince, chopped onion, garlic, oregano, egg, and parsley. Season with salt and pepper, then mix well with your hands.
Shape the meatballs: Wet your hands to stop the mixture sticking. Roll into walnut-sized balls to get around 20 to 24 meatballs.
Brown the meatballs: Heat the olive oil in a large, heavy-based frying pan over medium-high heat. Fry in batches for 5 to 7 minutes, turning often, until golden all over. Remove with a slotted spoon and set aside.
Make the sauce: Add the remaining oil to the same pan and reduce the heat. Cook the onion gently for 5 minutes until soft, then add the garlic for one more minute. Stir in the paprika, tomato purée, and sugar, then pour in the tomatoes and sherry and simmer for 10 to 15 minutes.
Simmer together: Return the meatballs to the sauce and cover with a lid. Cook gently for 15 to 20 minutes until cooked through. Stir in the fresh parsley just before serving.

What Is the Secret to Perfect Spanish Meatballs?

Soak the bread properly: The milk-soaked bread (panade) is what keeps these meatballs tender inside. Let it soak the full 5 minutes before mixing.
Mix beef and pork: A blend of both meats gives the best flavour and texture. This combination also works well in our spaghetti bolognese for a richer sauce.
Brown in batches: Overcrowding the pan steams the meatballs instead of browning them. Cook in small batches for a proper golden crust.
Use smoked paprika: Regular paprika lacks the depth these meatballs need. Smoked paprika (pimentón) adds the distinctive smoky Spanish character to the sauce.

What Should You Serve on the Side?

These Spanish meatballs work as tapas or a full main course. For a tapas spread, serve them alongside patatas bravas, a Spanish tortilla, and some olives. For a main meal, pair them with crusty bread to mop up the sauce, fluffy rice, or creamy mashed potatoes.

For a complete Spanish feast, add our Hairy Bikers paella to the table. If you enjoy bold Spanish flavours, our chicken and chorizo makes a great follow-up dish.

Does This Reheat Well?

Let the meatballs and sauce cool completely before transferring to an airtight container. They keep in the fridge for up to 3 days, and the flavours often improve overnight.

These meatballs freeze well for up to 3 months. Thaw them overnight in the fridge, then reheat gently on the hob or in the microwave until piping hot.

Nutrition Facts

Calories: Approximately 380 kcal
Total Fat: 22g
Saturated Fat: 8g
Cholesterol: 100mg
Sodium: 450mg
Total Carbohydrate: 18g
Sugars: 10g
Protein: 25g
Dietary Fibre: 3g

Frequently Asked Questions

Can I make these meatballs gluten-free? Swap the white bread for gluten-free bread or breadcrumbs. Soak them the same way to keep the meatballs moist.

What can I use instead of fino sherry? A dry white wine works as a substitute. For an alcohol-free version, use chicken stock with a squeeze of lemon juice.

Can I bake the meatballs instead of frying them? Place them on a baking tray at 200°C (180°C Fan / Gas 6) for 15 to 20 minutes until browned. You lose some flavour from searing, but it is a lighter option.

What is the difference between albondigas and regular meatballs? Albondigas is simply the Spanish word for meatballs. The main difference is the seasoning, with smoked paprika and sherry rather than Italian herbs.

How do Hairy Bikers Spanish meatballs compare to Jamie Oliver’s? This version uses a bread-and-milk panade and fino sherry in the sauce. Jamie Oliver’s albondigas lean on cumin and white wine for a different flavour profile.

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