Hairy Bikers Spanish Meatballs Recipe

This tender, smoky Hairy Bikers Spanish Meatballs Recipe is made with a juicy blend of pork and beef, simmered in a rich tomato and sherry sauce, and ready in about 50 minutes. The dish transforms as the browned meatballs braise in the paprika-spiked gravy, absorbing all the deep, savoury flavours. I love serving this as part of a tapas spread or simply with crusty bread to mop up the juices.

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Why This Classic Works

I used to struggle with dry, tough meatballs until I tried the technique used in this recipe. The secret lies in the panade—a mixture of bread soaked in milk—which is folded into the meat. This simple step locks in moisture and ensures every meatball stays tender even after simmering in the sauce.

Another reason this version stands out is the addition of Fino sherry to the tomato base. While many recipes just use red wine or water, the dry sherry adds a distinct nutty complexity that cuts through the richness of the pork and pairs perfectly with the smoked paprika. It creates that authentic tapas bar flavour that is hard to replicate otherwise.

Hairy Bikers Spanish Meatballs Ingredients

For the Meatballs:

• 2 thick slices white bread, crusts removed
• 4 tbsp milk
• 250g minced beef
• 250g minced pork
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried oregano
• 1 large egg, beaten
• 2 tbsp fresh flat-leaf parsley, finely chopped
• Salt and freshly ground black pepper
• 2 tbsp olive oil (for frying)

For the Tomato Sauce:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 2 x 400g tins chopped tomatoes
• 1 tsp smoked paprika (pimentón)
• 1 tbsp tomato purée
• 1 tsp sugar
• 50ml Fino sherry
• Handful of fresh parsley, chopped (to garnish)

How To Make Hairy Bikers Spanish Meatballs

1. Prepare the Panade: Tear the bread slices into small pieces and place them in a large mixing bowl. Pour the milk over the bread and let it soak for about 5 minutes until soft and mushy.
2. Mix the Meatballs: Add the minced beef, minced pork, chopped onion, crushed garlic, dried oregano, beaten egg, and parsley to the bowl with the soaked bread. Season generously with salt and pepper, then mix thoroughly with your hands until well combined.
3. Shape the Balls: Wet your hands slightly to prevent sticking, then roll the mixture into small, walnut-sized balls. You should get approximately 20 to 24 meatballs.
4. Brown the Meat: Heat 2 tablespoons of olive oil in a large, heavy-based frying pan or casserole dish over medium-high heat. Fry the meatballs in batches for 5-7 minutes, turning frequently, until they are golden brown all over. Remove them with a slotted spoon and set aside on a plate.
5. Start the Sauce: In the same pan (don’t clean it out), add another tablespoon of oil if needed. Add the chopped onion and fry gently for 5 minutes until softened. Stir in the crushed garlic and cook for another minute.
6. Simmer the Sauce: Stir in the smoked paprika and tomato purée, cooking for 1 minute. Pour in the Fino sherry and let it bubble for a few seconds, then add the tinned tomatoes and sugar. Season with salt and pepper.
7. Finish the Dish: Bring the sauce to a gentle simmer. Return the browned meatballs to the pan, coating them in the sauce. Cover and simmer gently for 20 minutes until the meatballs are cooked through and the sauce has thickened. Garnish with fresh parsley before serving.

Recipe Tips

• Don’t skip the soak: The bread and milk mixture is the key to texture. If you use dry breadcrumbs instead, the meatballs will be denser and less authentic to the albóndigas style.
• Use Smoked Paprika: Make sure you use smoked paprika (pimentón) rather than sweet or plain paprika. This gives the sauce its signature Spanish deep, smoky background note.
• Batch frying is crucial: If you crowd the pan when browning the meatballs, they will steam instead of sear. Give them plenty of space to develop a golden crust, which adds huge flavour to the final sauce.
• Checking the seasoning: Tinned tomatoes can vary in acidity. Taste the sauce before adding the meatballs back in; if it tastes too sharp, add an extra pinch of sugar to balance it out.

What To Serve With Spanish Meatballs

These meatballs are traditionally served as part of a tapas spread, so they go beautifully with Patatas Bravas or simple roasted potatoes with aioli. A side of crusty artisan bread is absolutely essential for mopping up the rich sherry and tomato sauce left on the plate. For a lighter meal, a crisp green salad with a sharp vinaigrette helps cut through the richness of the pork.

How To Store

Leftovers keep very well and actually taste better the next day as the flavours meld. Store them in an airtight container in the fridge for up to 3 days. They also freeze brilliantly; place the cooled meatballs and sauce in a freezer-safe bag or container and freeze for up to 3 months, defrosting thoroughly before reheating on the hob.

FAQs

• Can I use only beef? Yes, you can use 500g of beef mince, but the texture will be slightly firmer. The pork adds fat and tenderness, which is traditional for this style of meatball.
• What can I substitute for Fino sherry? If you can’t find Fino sherry, a dry white wine is the best alternative. You can also use a splash of red wine vinegar mixed with beef stock for a non-alcoholic option, though the flavour profile will change.
• Is this recipe gluten-free? Not as written, because of the bread. To make it gluten-free, use a slice of gluten-free bread for the soaking step and ensure your stock (if adding any) and other ingredients are certified gluten-free.
• Can I bake the meatballs instead of frying? Yes, to save effort you can bake the shaped meatballs at 200°C (180°C fan) for 15 minutes until browned, then add them to the simmering sauce to finish cooking.

Nutrition

• Calories: 580 kcal
• Total Fat: 35g
• Saturated Fat: 12g
• Cholesterol: 110mg
• Sodium: 850mg
• Total Carbohydrate: 22g
• Protein: 38g

Try More Recipes:

• Hairy Bikers Salmon And Spinach En Croute Recipe
• Hairy Bikers Pork Stroganoff Recipe
• Hairy Bikers Paprika Pork Recipe