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Mini Meatballs in Smoky Tomato Sauce

Yields6 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

uicy, herby mini beef meatballs nestled in a bold tomato sauce infused with smoked paprika and a hint of chili. A versatile appetizer that’s equally at home on cocktail sticks or served tapas-style.

Mini Meatballs in Smoky Tomato Sauce

For the Meatballs
 1.10 lbs ground beef (or a mix of beef and pork)
 1 small onion, finely grated or minced
 2 cloves garlic, minced
 ½ cup breadcrumbs
 1 egg
 2 tbsp milk
 1 tbsp fresh parsley, chopped (or 1 tsp dried)
 1 tsp smoked paprika
 Salt & black pepper to taste
 Optional: pinch of ground cumin or chili flakes for warmth
For the Smoky Tomato Sauce
 1 tbsp olive oil
 1 small onion, finely chopped
 2 cloves garlic, minced
 1 tsp smoked paprika
 1 can crushed tomatoes
 1 tsp sugar (balances acidity)
 Salt & pepper, to taste
 Optional: dash of red wine vinegar or balsamic
 Optional garnish: fresh basil, parsley, or grated parmesan
Make the Meatballs
1

  1. In a large bowl, mix:

    • Ground beef

    • Onion

    • Garlic

    • Breadcrumbs

    • Egg

    • Milk

    • Paprika, herbs, salt, pepper

  2. Mix until just combined (don’t overwork).

  3. Form into small meatballs, about 1-inch in diameter.

Brown the Meatballs
2

  1. Heat a little olive oil in a large skillet over medium-high heat.

  2. Brown meatballs in batches, rolling to sear all sides (4–5 min).

  3. Transfer to a plate (they don’t need to be fully cooked yet).

Make the Smoky Tomato Sauce
3

  1. In the same pan, lower heat and add a touch more oil.

  2. Sauté onion and garlic until soft (about 3–4 min).

  3. Add smoked paprika and stir until fragrant.

  4. Pour in crushed tomatoes, sugar, salt, and pepper.

  5. Simmer for 10 minutes until slightly thickened.

Simmer Meatballs in Sauce
4

  1. Gently return meatballs to the sauce.

  2. Cover and simmer on low heat for 10–12 minutes, or until fully cooked and juicy.

Serve
5

  • Serve warm in a shallow dish or tapas bowl.

  • Garnish with parsley or basil, and offer mini forks or skewers.

  • Optional: sprinkle with parmesan or serve with crusty bread.

Variations
6

  • Add a splash of red wine to the sauce.

  • Mix beef with lamb, chorizo, or Italian sausage.

  • Spice it up with chipotle or harissa for smoky heat.

Pairing Suggestions
7

  • Wine: Tempranillo, Chianti, or Zinfandel

  • Cocktail: Spicy Bloody Mary or Negroni

  • NA: Tomato shrub with soda or smoky lapsang souchong tea

Nutrition Facts

6 servings

Serving size