Spanish Meatball Stew Recipe – Spanish Special
Spanish Meatball Stew is a warm, rustic, and flavor-packed dish featuring tender meatballs simmered in a smoky tomato-paprika broth. With hearty vegetables, aromatic spices, and Mediterranean herbs, each spoonful delivers richness and comfort. Perfect for cozy weeknight dinners, meal prep, or Spanish-inspired meals, this stew pairs beautifully with crusty bread, rice, or creamy mashed potatoes.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
For the Meatballs:
- 400g ground beef or pork (or a mix)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp breadcrumbs
- 1 egg
- 1 tbsp parsley, chopped
- ½ tsp smoked paprika
- Salt and pepper to taste
For the Stew:
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 potato, diced
- 1 cup tomato sauce or crushed tomatoes
- 1½ cups chicken or beef broth
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and pepper to taste
- 1 bay leaf
Optional:
- Peas or bell peppers
- Fresh parsley for garnish
Spanish Meatball Stew Instructions:
Mix beef/pork with onion, garlic, breadcrumbs, egg, parsley, paprika, salt, and pepper.
Shape into small meatballs.
Heat oil in a pot and brown the meatballs lightly; remove and set aside.
In the same pot, sauté onion and garlic until softened.
Add carrot, potato, paprika, cumin, and bay leaf; cook for 1 minute.
Pour in tomato sauce and broth.
Add the browned meatballs back into the pot.
Cover and simmer for 20–25 minutes until vegetables are tender and stew thickens.
Add peas or peppers if using.
Garnish with parsley and serve hot with bread, rice, or mashed potatoes.
Recipe Notes :
Use a mix of beef and pork for extra soft, juicy meatballs.
Brown the meatballs lightly to add deeper flavor to the stew.
Simmer uncovered at the end to thicken the broth naturally.
Add peas, peppers, celery, or zucchini for extra texture and nutrition.
Increase smoked paprika for a richer, more authentic Spanish taste.
