Patatas bravas meatballs

Contains pork – recipe is for non-Muslims only

Take inspiration from the classic tapas dish patatas bravas with this recipe. The addition of homemade pork meatballs makes it the ideal Friday night family treat

  • Prep:35 mins
    Cook:1 hrs 20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 626
  • fat 29g
  • saturates 6g
  • carbs 59g
  • sugars 0g
  • fibre 9g
  • protein 29g
  • salt 0.8g


  • 3½ tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1½-2 tsp hot smoked paprika (depending on how spicy you like it)
  • 400g can chopped tomatoes
  • 2 tsp sugar
  • 100g pitted black olives
  • 400g pork mince
  • 70g fresh breadcrumbs
  • 1 egg yolk
  • pinch of chilli flakes
  • small bunch of parsley, finely chopped
  • 1kg white potatoes, cut into 3cm cubes
  • aïoli, to serve (optional; see tip, below)


  1. Heat 1 tbsp olive oil in a saucepan and fry the onions with a pinch of salt for 10 mins until soft. Stir in two-thirds of the garlic and cook for 1 min more. Add the paprika and cook for another minute, then stir in the tomatoes and sugar. Season to taste. Cook for 15 mins until thickened. Remove from the heat, stir through the olives and set aside.

  2. Heat the oven to 220C/200C fan/gas 8. Put the mince in a large bowl with the breadcrumbs, the rest of the garlic, the egg yolk, chilli flakes and half the parsley. Season. Mix using your hands until well combined. Divide into 12 pieces, weighing for accuracy if you like, then roll into meatballs. Cover and put in the fridge to chill while you prepare the potatoes.

  3. Toss the potatoes in a roasting tin with 1½ tbsp of the remaining oil and some seasoning. Roast for 40 mins until golden, tossing halfway through. Heat the rest of the oil in a frying pan over a medium-high heat and fry the meatballs for 5 mins, stirring until evenly browned. Add the meatballs to the tin with the potatoes and roast for 10 mins more. Reheat the tomato sauce, if needed, then spoon over the meatballs and potatoes. Top with the remaining chopped parsley and serve with some aïoli, if you like.

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