Spanish Meatball Tapas with Aioli Dip

Spanish meatball tapas with aioli dip are light and flavourful. Small, juicy meatballs are served alongside a garlicky aioli, making them perfect for parties, appetisers, or tapas spreads. Easy to prepare in advance, they’re a playful twist on classic albondigas that everyone loves to share.

Course Main Course

Cuisine European, Mediterranean, Spanish

Keyword Aioli dip, Albondigas tapas, Garlic aioli, Party appetiser, Rustic dip, Savoury snack, Small bites, Spanish tapas, Tapas meatballs, Tapas spread

Prep Time 10

Cook Time 20

Servings Servings

Calories 395

Author Spooning & Forking

Ingredients

For the meatballs

500 g Minces pork
1 Onion small, chopped
3 cloves Garlic minced (reserve 1 for the aioli)
50 g Breadcrumbs
1 Egg medium
2 tbsp Milk full fat
1 tsp Smoked paprika
½ tsp Ground cumin
2 tbsp Fresh Parsley chopped
3 tbsp Olive oil
Sea salt to taste
Black pepper freshly ground, to taste

For the Aioli

1 Egg just the yolk
1 clove Garlic minced
150 ml Olive oil extra virgin
1 tsp Lemon juice
1 pinch Sea salt fine

Instructions

Mix pork, onion, two cloves of garlic, breadcrumbs, egg, milk, paprika, cumin, parsley, salt, and pepper until combined. Roll into small, bite-sized meatballs.
Heat olive oil in a frying pan over medium heat. Cook the meatballs in batches until browned and cooked through, about 10 minutes. Alternatively, bake at 200°C for 18–20 minutes.
To make the aioli, whisk egg yolk, garlic, and lemon juice together. Slowly drizzle in olive oil while whisking constantly until thick and creamy. Season with salt to taste. Serve meatballs warm with aioli on the side.

Notes

Using pork mince keeps these meatballs juicy, and the fat helps balance the lean aioli dip. Smoked paprika and cumin remain the backbone of flavour, while fresh parsley adds brightness.

The aioli is best made with a mild olive oil, as stronger oils can taste bitter. The garlic should be fresh and crushed to release maximum flavour. A squeeze of lemon sharpens the dip, cutting through the richness of the pork.

Nutrition