Easy Spanish Pork Meatballs In Tomato-Saffron Sauce
These 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.
Print
Pin
Servings: 4 servings
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.