Spanish Meatballs with Roasted Vegetable Sauce

By Ingrid Gangestad
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.
  • Course: Appetizer


  • Chopped fresh parsley
  • Cloves garlic
  • Egg
  • Finely chopped onion
  • ground cumin
  • Ground Pork
  • lean ground beef
  • lemon juice
  • Meatballs
  • olive oil
  • Paprika
  • pepper
  • Red Bell Peppers
  • red jalapeno peppers
  • Roasted Red Pepper Sauce
  • Salt
  • sugar
  • tomato paste


  1. Heat oven to 425°F. Arrange peppers and garlic in single layer on rimmed baking sheet
  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
  4. Serve each meatball with about 1 teaspoon sauce, or place meatballs and sauce in serving dish.