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


  • 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
  • pinch
    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


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