Easy Spanish Pork Meatballs In Tomato Saffron Sauce
Easy Spanish Pork Meatballs. Quick, easy, colorful, and delicious! After they sizzle in the oven, serve them bathed in a light and flavorful fresh tomato sauce flecked with golden saffron and enjoy as a summer dinner with rice.
Tender and juicy, loaded with lemon, and bursting with fresh herbs and a little kick of spice, this flavorful Spanish meatballs recipe will steal the show this time of year. Paired with a simple fresh tomato sauce, these Spanish-style meatballs are a must-make every summer when ripe, fragrant tomatoes are in season. (And fear not, when tomatoes aren’t in season, you can make them with canned tomatoes.)
These Easy Spanish Pork Meatballs Are:
- Made in 1 bowl
- A little sweet, a little savory, a little spicy
- Protein-packed and low-carb (no bread crumbs like Italian meatballs)
- Bursting with fresh garden ingredients like fresh tomatoes, mint, and parsley
- Served as a main course with steamed rice, or you can shape them into small meatballs to make a party appetizer (like tapas or small plates)
- Customizable to your taste, perfect for the home cook
- Freezer-friendly
Ingredients You Need + Possible Substitutions:
These Spanish style meatballs pack a flavorful punch. All these ingredients can be easily found at any grocery store. The mixture is incredibly versatile, so customize it to your taste preferences. Here are some notes and suggestions you might find helpful. See recipe card for exact amounts.
- Olive oil. I use extra virgin olive oil for making the sauce, you could also use butter instead.
- Yellow onion. Sweet and buttery. Yellow is the best choice.
- White wine. You can substitute chicken broth or chicken stock or beef broth if you’d like but I’d also add a splash of vinegar to the sauce if you do. Don’t substitute red wine, it has a different flavor profile and will discolor the sauce.
- Fresh Tomatoes. Chopped tomatoes are what you’ll use for the tomato-based sauce. Use a 14.5 ounce can of diced tomatoes when fresh are not in season.
- Saffron. This rich, golden-colored spice is common in many Spanish recipes.
- Ground pork. Swap with any kind of ground meat you’d like or use a mixture.
- Fresh parsley, mint, and thyme. These all go in the meat mixture. Mix the chopped parsley and other herbs in well with the ground pork.
- Lemon zest. To brighten up the meatballs.
- Smoked paprika, cayenne pepper, kosher salt, and black pepper. Spices for the meatballs. If you have Spanish paprika—wonderful! If not, any smoked or sweet paprika will work.
- Arugula. For a touch of green at the end. Swap for baby kale or spinach.
To make the delicious Spanish meatballs, mix all of the ingredients together in a large bowl. Scoop the meatball mixture into balls and lay on a baking sheet.
Success Tip: Use a cookie scoop to form the meatballs. (<–this is the one I use and recommend).
Bake the meatballs at 350°F until firm and golden brown, about 10-15 minutes.
Success Tip: Don’t overcook them, they will dry out and be tough. It is better if they are a little undercooked, than overcooked. They will finish cooking in the sauce.
Tomato Saffron Sauce
I like to serve this Spanish albondigas recipe (albondigas is the Spanish word for meatballs) in a quick and easy sauce, adding flavor and to gently finish cooking. It reminds me of the fresh tomato and saffron sauces served with everything from seafood to roast chicken when I lived in Spain. The ingredient list is small, the saffron, white wine, and fresh tomatoes makes a lovely, light sauce that gently coats the meatballs.
Simmer the traditional Spanish meatballs with the sauce in a small Dutch oven or large saucepan over medium heat, then top with arugula and serve over steamed rice, if you’d like, to soak up all those delicious juices.
FAQ’s
Can I use a different meat? Sure! Feel free to swap the ground pork for ground chicken, turkey, ground beef, lamb or a combination.
Can I pan-fry the meatballs? Yes, you can. I find them easier to bake in the oven but if you’d like to pan-fry them, that works as well.
What to serve with them? You can serve meatballs as an appetizer, like you’d see at a tapas bar, with toothpicks, or enjoy for lunch or dinner alongside fresh green salad, crusty bread (like my rosemary-fennel focaccia), grilled vegetables, or steamed rice. Or tuck them into a soft roll like a meatball sub. You can also serve them with tomato basil salad, grilled eggplant, or lentil barley salad. See more main meal suggestions below.
How many tomatoes do I need for the sauce? 1-3 tomatoes depending on the size. You need 1 1/2 cups of chopped tomatoes, which could be 1 very large tomatoes or 3 small ones.
What to Serve With These Meatballs
These easy Spanish pork meatballs could be served with any number of sides. Make them for your next dinner party with:
- Roasted Summer Beet Salad with Olives
- Sweet and Sour Braised Red Cabbage
- Crockpot Brown Rice with Scallions
- Simple Blanched Broccoli with Garlic
- Lemon-Oregano Roasted Potatoes
Leftover meatballs are great for quick lunches and dinners during the week (plus, they freeze beautifully). For more summer inspiration, check out this list of 17 summer pasta recipes. Hope you enjoy.
Easy Spanish Pork Meatballs In Tomato-Saffron Sauce
Ingredients
- 1/4 cup olive oil
- 1 medium yellow onion diced
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon cracked black pepper
- 1 cup white wine
- 1 1/2 cups chopped tomatoes, about 3 small tomatoes
- 1/4 teaspoon saffron threads
- 1 pound ground pork
- 1/4 cup chopped flat-leaf parsley
- 2 teaspoons chopped fresh mint leaves
- 2 teaspoons lemon zest
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 cups arugula
- steamed rice, for serving (optional)
Instructions
- Prep the oven: Heat oven to 350°F and line a baking sheet with parchment paper or aluminum foil.
- Make the sauce: Heat the 1/4 cup olive oil in a small Dutch oven over medium-high heat. Add onions and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until just starting to brown then add 1 cup white wine, 1 1/2 cups diced tomatoes, and 1/4 teaspoon saffron.
- Bring to a boil, then reduce heat to low. Simmer stirring occasionally while you make the meatballs. Taste and season with more salt if needed. The sauce will taste very light and a little acidic. It will take on a new richness when you add the meatballs.
- Make the meatballs: While sauce is simmering, combine 1 pound ground pork, 1/4 cup chopped parsley, 2 teaspoons chopped mint, 1 teaspoon thyme leaves, 2 teaspoons lemon zest, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper and 1 teaspoon salt in a large bowl and mix until well combined.
- Bake the meatballs: Scoop into golf-ball-sized meatballs, with a cookie scoop if you have one, and place on the prepared baking sheet. Don't pack the balls too tightly or they will be tough. Bake until browned and firm, about 10-15 minutes.
- Combine: Transfer meatballs to the simmering sauce, and cook for at least 5-10 minutes to let the flavors meld and the meatballs finish cooking.
- Serve: Stir in the arugula and serve over steamed rice if you'd like.
Notes
- Make-ahead instructions: You can make the meatballs and sauce and combine them up to 3-4 days in advance but don’t add the arugula until you are ready to serve.
- Tomatoes: If fresh tomatoes aren’t in season, substitute 1 (14.5 ounce) can diced tomatoes. Don’t drain, use the juice and all.
- Ground pork: Feel free to substitute any type of ground meat you’d prefer. Or use a mixture.
- Herbs & Flavorings: Use other fresh herbs and spices in the meatball mixture if you’d like. Other options could be chili powder, garlic, or red pepper flakes.
