Spanish Meatballs with Pepper and Tomato Wine Sauce are fabulous appetizer or main made with black olives and fresh herbs are nestled in a rich red pepper and tomato red wine sauce.
Super Moist and Tender
These little meatballs are going to knock your socks off. These Spanish Meatballs with Pepper and Tomato Wine Sauce are so tender and succulent and baked to perfect and finish the basting process in a rich and delicious red pepper and tomato red wine sauce.
The lovely aroma from the sauce slowly cooking over the burner will make you so hungry to be sure to make lots of extra meatballs and save a little wine for the cook.
Appetizer or Main
Spanish Meatballs with Pepper and Tomato Wine Sauce are the perfect little hot tapas idea as they can be made ahead and just re-heated before your guests arrive. These meatballs can also be eaten as a lunch or dinner with a nice tossed salad for a lower carb dinner. If you are not watching your carbs, you will want some good crusty bread to lap up all of those delicious red pepper and tomato wine sauces.
Spanish Meatballs with Pepper and Tomato Wine Sauce can be made with ground turkey or even a mixture of ground pork, veal, beef, bison or even venison. However, these items are difficult and expensive to obtain in Hong Kong so just opted for the easy lean ground beef option.
We were completely out of bread crumbs and bread. We did have a box of these delightful black olive crackers from Mark and Spencer’s that we were saving for a special occasion. This occasion is as special as any other. Mark and Spencer’s crackers are delicious right out of the box. If you add the cracker crumbs to these Spanish Meatballs with Pepper and Tomato Wine Sauce, it takes this tapas dish to a whole new level! You can most certainly use gluten-free bread crumbs as well.
Spanish Meatballs are LOOKING at you!
Do you plan out your recipes for every meal or do you just take a look at what you have in the house and get creative? We do both. Black seedless olives just happened to be in our pantry but kalamata or Spanish green olives would be lovely too. Don’t you just love how these meatballs look like they have eyeballs when they are studded with those black olives? Maybe, these Spanish Meatballs with Pepper and Tomato Wine Sauce are perfect to serve for Halloween. If you are looking for more delicious tender meatballs be sure to try our Mozzarella Stuffed BBQ Meatballs, Thai Curry Turkey Tofu Meatballs and our Sesame Miso Chicken Meatballs just to name a few.
Rocking Tomato Wine Sauce
We were drinking a lovely Babich Winemakers Reserve Marlborough pinot nior from New Zealand. We decided to throw in a little in the sauce and the cook and it was delightful. Feel free to splash in a little of whatever your drinking at the time but a red full-bodied wine works best.
At first glance the recipe list may seem large, but if you closely it is some of the same ingredients repeated such as the olive oil, paprika, basil and oregano are used both in the meatballs and in the sauce. We listed them twice as it is easier to read the directions.
Spanish Meatballs with Pepper and Tomato Wine Sauce for a Tapas Party
We made a double batch of Spanish Meatball Tapas for the holidays. One we consumed for dinner and one is in the freezer. We will be hosting over the holidays and undoubtedly we will have unexpected guests. Spanish Olive Meatball Tapas is something that can be reheated and served in just a few minutes flat.
A fun idea for gatherings is a Spanish Tapas theme with our Spanish Meatballs with Pepper and Tomato Wine Sauce, Beef Empanadas topped with Chimichurri sauce, fruity sangrias, a Spanish cheese, cured meats and olives board and a sweet ending of the Best Orange Almond Flourless Cake.
Spanish Meatballs with Pepper and Tomato Wine Sauce
- 1.5 pounds ground beef
- 1.5 cups crackers crumbs
(We used Mark and Spencers Black olive crackers but you can exchange with gluten free breadcrumbs- put cracker in a sealed plastic bag and pound with a rolling pin until small crumbs)
- 1 cup olives roughly chopped black seedless
- 1 tsp paprika
- 1 tsp basil
- 1 tsp oregano
- 1 egg
- 1/4 cup olive oil
- 1/3 cup parsley
- salt and pepper
Red pepper and Tomato Wine Sauce
- 1 tbsp olive oil
- 1 onion
peeled and chopped
- 1/4 cup red bell pepper
- 3 cloves garlic
peeled and minced
- 1 cup red wine
- 24 oz basic tomato sauce
- 1 tsp paprika
- 1 tsp basil
- 1 tsp oregano
- salt and pepper to taste
- Preheat the oven to 190 degrees C (375 degrees F)
- Make the Spanish Meatballs: Mix the ground beef, cracker crumbs, olives, paprika, basil, oregano, egg, olive oil parsley and salt and pepper. Mix well and form mixture into small 1.5 inch meatballs. Place on a greased baking sheet and bake for 12-15 minutes or until golden brown.
- In the meantime, make the sauce: In a large skillet, place olive oil, chopped onion, chopped red pepper, minced garlic and cook until translucent. Add red wine to the mixture and then add the red tomato sauce, paprika, basil, oregano and salt and pepper to taste.
- Add baked meatballs to the sauce to finish off cooking and baste for about 5 minutes.
- Enjoy as a delicious hot tapas or as a lunch or dinner with a tossed salad and maybe a slice of crusty bread to soak up that delicious sauce.