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Spanish Meatballs with Olive & Bean Sauce
Spanish Recipes

Spanish Meatballs with Olive & Bean Sauce

On the Hob4

This Spanish-inspired meatball dish is hearty, rustic, and full of savoury depth. Juicy meatballs simmer in a paprika-rich tomato sauce with olives and creamy butter beans for a comforting one-pan meal.

Serve with crusty bread, rice, or roasted potatoes to soak up every spoonful of sauce.

Ingredients

  • 400 g Tomatoes chopped or canned
  • 80 g Green Olives pitted and sliced
  • 2 tbsp Parsley chopped
  • 500 g Minced Beef
  • 400 g Butter Beans drained and rinsed
  • 1 tsp Smoked Paprika
  • 1 medium Onion finely chopped
  • Salt, to taste
  • 60 g Breadcrumbs
  • 2 tbsp Olive Oil
  • Black Pepper, to taste
  • 1 tbsp Tomato purée
  • 3 cloves Garlic minced, divided
  • 250 ml Chicken Stock or vegetable stock
  • 1 Eggs

Method

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  1. In a bowl, mix minced beef, breadcrumbs, egg, half the garlic, salt, and pepper. Shape into meatballs.
  2. Heat 1 tablespoon olive oil in a pan and brown meatballs in batches. Set aside.
  3. In the same pan, add remaining oil and cook onion until softened.
  4. Add remaining garlic and smoked paprika; cook briefly until fragrant.
  5. Stir in tomato purée and chopped tomatoes, then add stock and bring to a simmer.
  6. Return meatballs to the pan and simmer for 15 minutes.
  7. Add olives and butter beans, then simmer 8–10 minutes more until meatballs are cooked through and sauce is rich.
  8. Adjust seasoning, sprinkle with parsley, and serve hot.

Notes

Brown meatballs in batches for better colour and flavour.

Simmer gently after adding beans so they hold their shape.

Add a splash of water or stock if the sauce thickens too much.

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