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Spanish Meatballs

Get rolling with this awesome recipe for Spanish Meatballs. Another flavoursome way to make use of humble ingredients, here I use beef mince and dried spices, to create delicious outcomes. This meatball has a few secret ingredients that make it a showstopper. Let's get cooking!

Scroll down for the recipe and full recipe video x Kate

Spanish Meatballs with yoghurt and parsley

What Makes It Special?

• Make-Ahead Magic: Prepare a batch in advance and have delicious meatballs ready for lunchboxes or a quick dinner.

• Versatile: Serve them on rice, in lunchboxes, or tossed in a salad—the possibilities are endless!

• Kid-Friendly Cooking: Get the little ones involved in rolling the meatballs for a fun and tasty family activity.

• Exotic Flair: Impress your family and friends with "Spanish Meatballs"—a simple dish with a touch of international flair.

• Cooking Flexibility: Bake them in the oven or simmer them in a flavorful tomato sauce on the stovetop.

Key Ingredients

• Grass-fed beef mince

• Fresh breadcrumbs

• Dried apricot

• Aromatic spices

• Garlic and onion

Perfect For

Busy weeknights, lunchboxes, or as passaround party food. These meatballs are a versatileand delicious option everyone will enjoy.

Scroll on for the recipe below..

RECIPE DETAILS

I GF (option) I DF I

Serves    4 - 6 Prep Time 25 mins Cook Time    25 mins

Ingredients

Ingredients

2 Tbsp olive oil

500g beef mince

1 egg, lightly beaten

1 cup breadcrumbs (for GF option use GF breadcrumbs or try cooked quinoa)

⅓ cup, dried apricot, roughly chopped

1 garlic clove

1 small onion

Spice Blend

½ tsp turmeric

½ tsp black pepper

1 tsp smoked paprika

Pinch of chilli to taste

1 tsp coriander, ground

½ tsp cumin, ground

½ tsp thyme, ground

½ tsp oregano

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To Prepare

Pre-heat oven to 180°C

1. Mince onion, garlic and apricot in a food processor. 

2. Heat a pan over medium high heat with a little olive oil. Cook onion mixture with spice blend until onions are soft (8 - 10 minutes). 

3. Remove onions from the pan and add to a large bowl with breadcrumbs. Allow to cool.

4. Add mince and egg to the onions and mix thoroughly. 

5. Dampen your hands with water to prevent sticking and roll tablespoons of mince mixture and place meatballs onto a lined oven tray.

6. Bake in a preheated oven for 15 - 18  minutes. Alternatively, cook directly in a simmering sauce of tomato passata to flavour the meatballs and the sauce!

   
   COOKS NOTES

   •  Make and cook a double batch to store in the freezer. Pull out a few meatballs the night before to add to lunchboxes in the morning. 

   • Coat meatballs through some dukkha prior to cooking for special occasion meatballs.

   • For GF option use GF breadcrumbs or try cooked quinoa or even cooked rice.