Most people don’t really think of meatballs and Spanish food as going together, but they are actually an extremely popular dish in Spain. Granted, you generally eat it with crusty bread instead of spaghetti, but the general concept of the dish is the same.
While both varieties of meatballs are served in a tomato sauce, the Italian version is much thicker and has many more tomatoes. The Spanish version has familiar sounding ingredients like tomatoes, onions, garlic, and wine, but it has a much higher proportion of broth, and contains other ingredients like saffron, paprika, and even almonds!
I made this dish as part of a large tapas spread (and I doubled the recipe too), but it would also be great as a meal with a loaf of bread and some salad.
If you have leftover broth, don’t throw it away! It’s delicious for dipping a baguette in, but my favorite use for it was steaming mussels. We put the leftover broth in a pot with some mussels and turned it on high for a few minutes until the mussels opened. It’s like getting two meals for the work of one!