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Photo of Spanish meatballs by WW

Spanish meatballs

Total Time
1 hr
15 min
45 min
Full of wonderful flavours from Europe and served with beans on a bed of rice, these Spanish meatballs will impress everyone.


Lean beef mince, raw

500 g

Dried breadcrumbs

35 g

Extra light cheddar cheese

60 g

Egg white

2 medium

Ground coriander

2 tsp

Ground paprika

1 tsp, (smoked)

Olive oil

1 tbs

Shortcut bacon

80 g, chopped

Brown onion

1 medium, finely chopped

Yellow capsicum

1 medium, thinly sliced

Canned diced tomatoes

400 g

Light sour cream

¼ cup(s), (60ml)


  1. Combine the mince, breadcrumbs, cheese, egg whites, coriander and paprika in a bowl and season. Roll tablespoons of the mixture into balls.
  2. Heat 3 teaspoons of oil in a large non-stick saucepan. Cook the meatballs in two batches, turning, for 8-10 minutes or until well browned. Set aside.
  3. Heat the remaining oil in pan. Cook the bacon for 4 minutes or until browned. Add the onion and capsicum, and cook, stirring, for 5 minutes or until the onion softens. Add tomato and ¼ cup (60ml) water. Bring to the boil. Return the meatballs to pan. Reduce heat and simmer for 10 minutes or until the meatballs are cooked. Serve with the sour cream.


SERVING SUGGESTION: Steamed green beans and steamed basmati rice.