Spanish Beef Albondigas with Romesco, Patatas Bravas and Garlic Aioli

Bring the vibrant flavors of Spain to your table with this shareable tapas spread. Juicy beef meatballs, seasoned with smoky paprika and sweet onion, are simmered in a rich romesco sauce until tender. Crispy roasted potatoes get a drizzle of creamy garlic aioli, while a tangy herb salad cuts through the richness.

Perfect for a festive dinner or casual gathering, this recipe is designed to be served family-style. Each component comes together in under an hour, making it an impressive yet achievable weeknight meal.

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Ingredients

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Savory Paprika BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

5 teaspoon Sherry VinegarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Dice potatoes into ½-inch pieces. Roughly chop parsley.
2. Toss potatoes on a baking sheet with a large drizzle of oil, half the Savory Paprika Blend, salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. In a small bowl, combine mayonnaise, garlic powder, 1 teaspoon sherry vinegar, salt and pepper. Stir in water 1 teaspoon at a time until mixture reaches a drizzling consistency. Set aside. In a separate small bowl, combine romesco sauce, beef stock concentrate and ¾ cup water.
4. In a medium bowl, gently combine ground beef, panko, Vidalia onion paste, remaining Savory Paprika Blend, ½ teaspoon salt and pepper. Form into 10-12 1-inch meatballs.
5. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add meatballs; cook, turning occasionally, until browned all over, 4-6 minutes. Reduce heat to medium; stir in romesco mixture. Cook, stirring occasionally and spooning sauce over meatballs, until meatballs are cooked through and sauce has thickened, 2-4 minutes. Add a splash of water if sauce seems too thick.
6. While meatballs cook, in a second medium bowl, whisk together remaining sherry vinegar, 2 tablespoons olive oil, a pinch of sugar, salt and pepper. Add mixed greens and half the parsley; toss to combine.
7. Place meatballs and sauce, potatoes and salad in separate shallow serving bowls. Drizzle potatoes with garlic aioli; garnish with remaining parsley. Serve family style.

Recipe Tips

FAQ

Can I use ground pork instead of beef?

Yes, ground pork works well as a substitute. Just ensure it reaches an internal temperature of 160°F.

What can I use instead of romesco sauce?

You can substitute with a store-bought roasted red pepper sauce or make your own by blending roasted red peppers, almonds, garlic and olive oil.

How do I store leftovers?

Store each component separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs and potatoes in the oven or microwave.