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Spanish meatballs

Spanish meatballs


Throw a fiesta in your kitchen with this easy tapas dish

  • Feeds 8 Feeds 8
  • Ready in 1 hour 5 minutes

Each serving contains

  • Energy
    1135kj 276kcal
  • Fat
    Med 22%
  • Saturates
    Med 19%
  • Sugar
    Low 22%
  • Salt
    Med 22%

% of adult’s reference intake | Carbohydrates per serving : 14g


  • For the meatballs:
  • 85g Co-op Truly Irresistible Spanish Serrano ham
  • 2 cloves garlic, peeled
  • 50g white breadcrumbs
  • 3 tbsp semi skimmed milk
  • 500g lean minced beef
  • 1/2 tsp chilli flakes
  • 1 Co-op British egg, lightly beaten
  • 3 tbsp plain flour
  • 2 tbsp olive oil
  • For the sauce:
  • 2 tbsp olive oil
  • 5 shallots, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • Large pinch chilli flakes
  • 2 x 400g cans chopped tomatoes
  • 2 bay leaves
  • 100ml white wine (optional)


  1. Put the ham and garlic in a food processor and finely chop
  2. Add the rest of the meatball ingredients apart from the flour and oil, and mix
  3. Shape into about 35 small balls. Season the flour with black pepper then dip the balls into it
  4. Heat the oil in a pan and fry some of the balls for a few minutes, turning to ensure they are golden all over
  5. Put onto a plate then repeat with the remaining balls
  6. Meanwhile, heat the oil for the sauce in a large pan and soften the shallots for 10 minutes
  7. Add the garlic and chilli and cook for a few minutes
  8. Add the tomatoes, bay leaves and wine, if using, and cook for 10 more minutes
  9. Add the meatballs to the sauce and simmer for 15 minutes, until the sauce is thicker and the meatballs cooked

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