Smoky Spanish Meatballs & Spaghetti

Introduction

There’s something undeniably luxurious about a dish that feels both rustic and refined. These Tuscan-inspired beef and pork meatballs deliver exactly that—tender, aromatic, and gently simmered in a smoky tomato reduction that fills the kitchen with the warm scent of caramelised onions, paprika, and aged balsamic.

This recipe is designed to be cooked and served in a quality cast iron pan, the kind that retains heat beautifully and transitions effortlessly from oven to table. If you’ve recently explored the cookware range at Farmers, you’ll know just how transformative a well-made pan can be for dishes like this.

Ingredients

For the Meatballs

500g premium beef mince
300g pork mince
Extra-virgin olive oil (2-3 tbsp)
1 large free range egg
2 medium onions, finely diced
3 garlic cloves, minced
2 tbsp double-concentrated tomato paste
2 slices artisan sourdough bread (crusts removed), soaked in ½ cup whole milk
A handful of flat leaf parsley, roughly torn
Sea salt & cracked black pepper

For the Smoky Tomato Reduction

500ml tomato passata
120ml dry sherry or Marsala wine
1 tbsp smoked paprika
1 tbsp maple syrup or rice malt syrup
1 tbsp aged balsamic vinegar
Extra-virgin olive oil (1-2 tbsp)
Salt & pepper to season

To Serve:

300-400g dried spaghetti
Parmesan
Parsley

Method

Slow-Caramelise the Aromatics: Add a generous swirl of olive oil to a pan and warm over medium heat. Cook the onions until soft and golden, then lower the heat and stir in the garlic (5 mins). Continue cooking until the mixture is deeply caramelised. Season lightly.
Build the Flavour Base: Pour in half the sherry and add the tomato paste. Allow it to bubble gently for 2–3 minutes. Add a splash of the passata and simmer until thickened. Set aside to cool completely.
Combine the Meatball Mixture: In a large bowl, mix the beef and pork. Squeeze excess milk from the sourdough and add the softened bread to the mince. Stir in the egg and the cooled onion mixture (5-10mins). Mix gently until just combined. Shape into golf ball sized portions.
Roast to Seal: Preheat oven to 220°C fan bake. Roast for approximately 10 minutes, until edges take on colour (cast-iron does not need to be pre-heated).
Create the Smoky Tomato Reduction: Simmer remaining passata for 15–20 minutes until thickened. Add remaining sherry, smoked paprika, syrup, balsamic vinegar, olive oil, and seasoning. Let bubble gently for 1 minute to meld flavours.
Bake & Serve in Cast Iron: Transfer meatballs to a cast iron frypan. Pour sauce over top and return to oven, or simmer on stovetop, until piping hot and slightly reduced (10-15 mins).
Cook the Spaghetti Cook according to the packet direction until all done.
Finish Beautifully: Scatter with fresh parsley and serve straight from the pan with crusty sourdough, spaghetti, or shaved parmesan.