Spanish Meatballs
Savory Spanish-style meatballs in a rich tomato sauce, perfect for comforting family dinners or entertaining guests with bold flavors and satisfying textures.
Ingredients
Instructions
- Mix ground beef, cracker crumbs, chopped onions, uncooked rice, eggs, salt, and pepper together until well combined.
- Form the mixture into 2-inch meatballs.
- Place the meatballs in a baking dish.
- Dilute the condensed tomato soup according to the can's instructions.
- Pour the diluted tomato soup over the meatballs.
- Cover the dish and bake in a 350°F oven for 30 minutes.
Tips & Substitutions
For added flavor, consider mixing in some minced garlic or chopped fresh herbs like parsley or cilantro. If you want to lighten the dish, swap half of the ground beef for ground turkey. You can also use breadcrumbs instead of cracker crumbs for a different texture. Remember to adjust the baking time if you make larger or smaller meatballs.
Serving Suggestions
Serve these Spanish meatballs over a bed of rice or with a side of crusty bread to soak up the delicious sauce. They pair beautifully with a simple salad or steamed vegetables for a complete meal. For a twist, try them in a sub or with pasta, or browse more beef recipes for inspiration.
Storage & Reheating
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered dish in the oven at 350°F for about 15-20 minutes, or microwave them in short intervals until heated through. You can also freeze them for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Meatballs contains roughly 261 calories, with 7g protein, 47g carbohydrates, and 7g fat. It is an excellent source of vitamin C (161% of the Daily Value) and dietary fiber (24% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1956mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these meatballs in advance?
Absolutely! You can prepare the meatballs ahead of time and refrigerate them before baking. They can also be frozen after forming but before cooking. Just thaw them overnight in the fridge and bake as directed when you're ready to enjoy them.
What can I use instead of tomato soup?
If you don't have condensed tomato soup on hand, you can use crushed tomatoes or a homemade tomato sauce. Just be sure to season it well to mimic the flavor profile of the soup. A bit of sugar can help balance the acidity if needed.
How do I know when the meatballs are cooked through?
The meatballs are done when they're browned on the outside and have reached an internal temperature of 160°F. Using a meat thermometer ensures they are safe to eat. If you don't have one, cut one meatball in half to check that it's no longer pink inside.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).