Spanish Meatballs with Cherry Tomato Sauce

Ingredients

For the Meatballs:

• 1 lb (450 g) ground beef (or a mix of beef and pork)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• ½ cup breadcrumbs

• ¼ cup milk

• 1 large egg

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp dried oregano

• Salt and black pepper, to taste

• 2 tbsp olive oil, for frying

For the Cherry Tomato Sauce:

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 cups cherry tomatoes, halved

• 1 tsp smoked paprika

• ½ tsp sugar (optional, to balance acidity)

• Salt and black pepper, to taste

• 2 tbsp fresh parsley or basil, chopped

• ¼ cup dry white wine (optional)

Instructions

1. Make the meatballs:

• In a bowl, combine breadcrumbs and milk; let soak for 5 minutes.

• Add ground meat, onion, garlic, egg, smoked paprika, cumin, oregano, salt, and pepper. Mix until just combined.

• Form into 1–1 ½ inch meatballs.

2. Brown the meatballs:

• Heat olive oil in a large skillet over medium heat.

• Add meatballs and brown on all sides, about 5–7 minutes. Remove and set aside.

3. Make the sauce:

• In the same skillet, heat olive oil. Add onion and garlic, sauté until soft.

• Add cherry tomatoes, smoked paprika, wine (if using), and sugar. Simmer 5–7 minutes until tomatoes break down.

• Season with salt and pepper.

4. Simmer the meatballs:

• Return meatballs to the sauce. Simmer gently 10 minutes, spooning sauce over meatballs occasionally.

5. Serve:

• Garnish with fresh parsley or basil. Serve with crusty bread, rice, or over pasta.