Spanish Meatballs with a Rioja & Olive Sauce

A rich and flavour-packed Spanish-inspired dish, these juicy beef meatballs are enhanced with piri piri stuffed olives and baked in a deeply savoury Rioja and tomato sauce. The addition of chorizo stuffed olives brings extra depth and warmth, creating a beautifully balanced Mediterranean-style dish.

Fragata olives are used here to add bold flavour and authenticity, making this a simple yet impressive meal that’s perfect for both cosy midweek dinners and relaxed weekend cooking.

Fragata olives are widely available in UK supermarkets including Tesco, Waitrose, Morrisons and Ocado.

This recipe was created in paid partnership with Fragata.
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 65 mins
Ingredients
    For the meatballs
  • 500 g lean beef mince
  • 1 small onion (peeled & very finely chopped)
  • 2 garlic cloves (crushed)
  • 50 g Fragata Olives filled with Piri Piri peppers (chopped)
  • 50 g breadcrumbs
  • 25 g Manchego or Parmesan cheese
  • 1 free range egg (beaten)
  • 1 tsp smoked paprika
  • 3 tbsp fresh parsley (chopped)
  • sea salt & pepper (freshly ground)
    • For the sauce
  • 1 tbsp olive oil
  • 250 ml Rioja wine
  • 2 x 400 g tins of chopped tomatoes
  • 100 g Fragata olives filled with chorizo
    • To serve
  • crusty bread
  • Rigatoni, Penne or Spaghetti Pasta (cooked as per packet instructions)
  • fresh parsley (roughly chopped)
  • Manchego or Parmesan cheese (shavings)
Instructions
  1. Preheat the oven to 220°C/200°C Fan/425°F/Gas 7.
  2. To make the meatballs, place all the ingredients into a large bowl and mix with your hands. Divide the mixture into about 20 balls.
  3. Place the meatballs into a large roasting tin and toss in the olive oil. Bake in the oven for 10 minutes and then pour the Rioja over the meatballs making sure to turn the meatballs so that they are fully coated in the wine.
  4. Place back in the oven for a further 10 minutes and the add the tomatoes and olives. Return to the oven for 25 minutes until the sauce has thickened. Season to taste.
  5. Serve with bread or pasta, Manchego, parsley and of course a large glass of Rioja - delicious - enjoy!