Meatballs with patatas bravas

Fast, tasty and budget-friendly, these Spanish beef meatballs are perfect for a busy weeknight dinner. Serve with crispy golden patatas bravas, crusty bread, salad and a hearty dollop of aioli

  • 25 mins preparation
  • 40 mins cooking
  • Serves 4
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  • 4 potatoes, cut into chunks
  • 1/4 cup olive oil
  • 2 clove garlic, crushed
  • 1 long red chilli, finely sliced
  • 400 gram can diced tomato
  • 1/2 teaspoon smoked paprika
  • salad, crusty bread, aioli to serve
  • 500 gram beef mince
  • 1 onion, grated
  • 2 tablespoon parsley, chopped
  • 1 egg, lightly beaten
  • 1 tablespoon olive oil


  • 1
    Preheat oven to 200°C. Line two oven trays with baking paper.
  • 2
    In a saucepan of salted water, boil potatoes on high for 5-10 minutes until slightly tender. Drain, then spread onto one prepared tray and drizzle with half the oil. Season, then bake for 15-20 minutes until golden.
  • 3
    Heat remaining oil in a small saucepan. Sauté garlic and chilli for 1 minute, then stir in tomato and paprika. Reduce heat and simmer for 5-10 minutes until sauce thickens slightly. Season to taste and keep warm.
  • 4
    In a bowl, combine mince, onion, parsley and egg. Season and mix well. Roll into walnut-sized balls, then place on prepared tray and chill for 10 minutes. Heat oil in a frying pan on high, then cook meatballs for 10-12 minutes, turning, until golden all over. Drain on paper towels.
  • 5
    Serve meatballs with potatoes, topped with tomato sauce, and accompanied with salad, crusty bread and aioli.