Spanish Beef Meatballs with Romesco Sauce, Patatas Bravas and Garlic Aioli

Bring the vibrant flavors of Spain to your table with this trio of tapas-style dishes. Juicy beef meatballs, seasoned with smoky paprika and sweet Vidalia onion, are seared until golden, then simmered in a rich, savory romesco sauce that coats every bite. Crispy roasted potatoes get a drizzle of creamy garlic aioli, while a bright herbaceous salad cuts through the richness.

Perfect for sharing, this meal is designed to be served family style, letting everyone build their own plate. Whether you’re hosting a dinner party or enjoying a festive weeknight meal, these Spanish-inspired bites are sure to impress.

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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

20 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). Dice potatoes into ½-inch pieces. Roughly chop parsley.
2. Toss potatoes on a baking sheet with a 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, mix mayonnaise, garlic powder, 1 teaspoon sherry vinegar, salt and pepper. Stir in water 1 teaspoon at a time until drizzling consistency. Set aside. In another 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 and cook, turning occasionally, until browned all over, 4-6 minutes. Reduce heat to medium; stir in romesco mixture. Cook, stirring and spooning sauce over meatballs, until cooked through and sauce thickens, 2-4 minutes. Add a splash of water if too thick.
6. 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. Arrange meatballs and sauce, potatoes and salad on separate serving dishes. Drizzle potatoes with garlic aioli and garnish with remaining parsley. Serve family style.

Recipe Tips

FAQ

Can I use ground pork or turkey instead of beef?

Yes, ground pork or turkey can be substituted. Adjust cooking time as needed to ensure they are cooked through.

What can I serve with this tapas meal?

Crusty bread, roasted vegetables or a simple Spanish rice make great accompaniments.

How do I store leftovers?

Store meatballs, potatoes and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs and potatoes in a skillet or oven.