Spanish Meatballs



I started scribbling a list the other day of ingredients that would sound good in Spanish-style meatballs. This is what transpired. I realized that the ingredients are almost identical to a chicken recipe I prepared about six years ago. Ground lamb can replace the beef or use in combination; as would ground pork.


★★★★★ 1 vote

16-18 meatballs
15 Min
30 Min


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1 lb
ground beef, lamb or pork (or combination)
1/3 c
finely minced yellow onion
1-2 clove
garlic, peeled and finely minced
2 Tbsp
almond meal (or grind whole almonds to cornmeal consistency)
1/2 c
finely ground breadcrumbs (any rustic bread, barra de pan, ciabatta, etc.)
1/2 tsp
spanish smoked paprika, or more if desired
1/2 tsp
dried parsley
ground cinnamon
1/4 c
mayonnaise (olive oil mayo or regular, your choice)
3/4 tsp
orange zest, finely grated
salt, to taste
cracked black pepper, to taste

How to Make Spanish Meatballs


  • 1Place the meat in a large bowl along with the remaining ingredients. Combine.
  • 2Cover bowl and chill the meatball mixture at least 30 minutes. Chilling the meat makes it easier to form into balls.
  • 3Preheat oven to 350 degrees. Use an oiled small cookie dough scoop and arrange meatballs on a parchment-lined baking sheet.
  • 4Bake the meatballs about 30 minutes or until browned. Turn the meatballs over and the baking sheet around at the halfway mark for even browning.

    Transfer the meatballs to a plate lined with paper towels and drain then arrange on a serving platter.

Printable Recipe Card

About Spanish Meatballs

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Spanish

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