Try my Spanish Beef Meatball recipe



There is nothing better than my Spanish Meatball recipe when you want something filling, satisfying and good for you, without too many carbs.


  • 500g lean minced beef
  • 1 large organic or free range egg
  • 2 400g tins of chopped tomatoes
  • 2 organic beef stock cubes
  • 1/2 small glass of red wine
  • Dried Herbs de Provence (or a good selection of dried mixed herbs)
  • 1 white onion, finely sliced
  • 1 garlic clove, finely sliced, extra virgin olive oil or coconut oil, salt and ground black pepper


Mix the mince with the egg and half the onion chopped. Season with 1 stock cube and black pepper.

Roll the mixture with your hands into ping pong sized balls and fry in oil until almost cooked (the meatballs can still be slightly pink in middle as they are going to simmer in the sauce). Be sure to turn them around now and again so they cook evenly.

Take the meatballs out and put them on a plate to rest.

Drain all but 1 tablespoon of oil in the pan, retaining the bit’s of meat that are left in the bottom of the pan.

Add the rest of the chopped onion and some finaly chopped garlic and sauté for a further 2 minutes until golden.

Add the 2 tins of chopped tomatoes and a good sprinkling of mixed herbs.

Add in the red wine and crumble in the final stock cube. Season with salt and pepper if required.

Simmer for about 10-15 minutes until the sauce thickens a little.

Add the meatballs and mix them well with the tomato sauce. Let them cook for another couple of minutes.

To avoid over eating serve in a small breakfast bowl. Love it!



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