Spanish Meatballs with Roasted Vegetable Sauce

Cumin-kissed meatballs served with a triple-pepper sauce brings the sunny Mediterranean to your party. Sauce and meatballs can be made ahead and refrigerated—just rewarm before serving.

Servings: servings


  • Roasted Red Pepper Sauce
  • 2 red bell peppers, cut into 1-inch pieces
  • 3 red jalapeno peppers, havled and seeded
  • 5 cloves garlic, lightly crushed
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon lemon juice
  • Meatballs
  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 1 egg
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper


  1. Heat oven to 425°F. Arrange peppers and garlic in single layer on rimmed baking sheet; drizzle with olive oil and stir or toss with hands until vegetables are coated in oil. Roast 20 minutes or until softened and browned. Let cool 5 minutes.
  2. While vegetables are roasting, in large bowl, combine all meatball ingredients. Shape into 1-inch balls. Place on broiler pan. Turn oven to broil. Broil meatballs 4 to 5 inches from heat 10 minutes, turning once, until browned and internal temperature reaches 160°F.
  3. In bowl of food processor, blend roasted vegetables with paprika, tomato paste, sugar, salt and lemon juice; add 1 to 2 teaspoons water for a slightly thinner sauce, if desired. Keep warm.
  4. Serve each meatball with about 1 teaspoon sauce, or place meatballs and sauce in serving dish.