Spicy Spanish Meatballs with Chilli and Peppers

Spicy Spanish meatballs with chilli and peppers are fiery yet balanced. Fresh chilli brings heat, peppers add sweetness, and paprika deepens flavour. Perfect for spice lovers, these meatballs shine at tapas nights or weeknight dinners where boldness and rustic Spanish character are welcome.

Course Main Course

Cuisine European, Mediterranean, Spanish

Keyword Bold spice, Chilli peppers, Fiery albondigas, Hot sauce, Pepper flavour, Rustic heat, Smoky chilli, Spanish chilli, Spicy meatballs, Spicy tapas

Prep Time 10

Cook Time 30

Servings Servings

Calories 445

Author Spooning & Forking

Ingredients

300 g Minced beef
300 g Minces pork
1 Onion small, finely chopped
1 Red pepper diced
1 Green pepper diced
50 g Breadcrumbs
1 Egg medium
2 tbsp Milk full fat
1 tsp Smoked paprika
½ tsp Ground cumin
3 tbsp Olive oil
400 g Tomatoes tinned, chopped
2 tbsp Tomato Puree
125 ml Chicken stock or beef stock
1 Bay leaf
Sea salt to taste
Black pepper Freshly ground, to taste

Instructions

Mix beef, pork, onion, garlic, breadcrumbs, egg, milk, paprika, cumin, salt, and pepper in a large bowl. Shape into small meatballs and set aside.
Heat olive oil in a wide pan over medium heat. Brown the meatballs in batches and remove to a plate.
In the same pan, add chilli and peppers. Cook until softened, then stir in tomato purée. Pour in chopped tomatoes, stock, and bay leaf. Simmer for 5 minutes. Return the meatballs and cook gently for 20 minutes, spooning sauce over them occasionally until cooked through.

Notes

Fresh chillies provide the sharpest heat — red for fruity warmth, green for grassier spice. Adjust the amount to suit your tolerance. Red and green peppers balance the sauce, offering natural sweetness and bulk.

Paprika and cumin remain important, grounding the spice with smoky and earthy notes. Stock helps stretch the sauce and keeps it from becoming too intense.

Nutrition