Authentic Spanish Pork Meatballs in Piquillo Pepper Sauce
These authentic Spanish pork meatballs are a staple in tapas bars across Spain. Served with a rich piquillo pepper sauce, they are perfect for enjoying with toothpicks for a true tapas experience.
In a large mixing bowl, combine the ground pork, egg, finely chopped onion, breadcrumbs, dried thyme, sweet paprika, salt, and ground pepper.
Mix well.
Form the mixture into meatballs about the size of a teaspoon, making approximately 20 meatballs.
Heat about ½ inch of oil in a skillet over medium heat.
Dust the meatballs lightly with flour on all sides.
Brown the meatballs in the skillet until they are golden on all sides.
Drain the meatballs on paper towels and set aside.
In the same skillet, heat the olive oil and sauté the minced garlic, chopped onion, and piquillo pepper until the onions are soft and translucent.
Add the chicken broth to the skillet and cook for about 10 minutes, allowing the sauce to reduce slightly.
Add the browned meatballs to the sauce and cook for an additional 10 minutes, turning the meatballs frequently to ensure they are well-coated with the sauce.
Ensure the meatballs are fully cooked through before serving.
Serve with toothpicks for an authentic tapas experience.
Notes / Tips / Wine Advice:
Pair with a Rioja or Tempranillo to complement the rich flavors of the meatballs and sauce.