Manchego Stuffed Spanish Meatballs
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Manchego Cheese Stuffed Spanish Meatballs Recipe

Course Appetizer, tapas
Servings 20
Author Marlynn Schotland, Urban Bliss Life


  • 1 15- ounce can diced tomatoes
  • 1 cup low sodium chicken broth
  • 3/4 cup roasted red peppers
  • 1 teaspoon of minced garlic
  • 1/2 cup sundried tomatoes
  • 1 tablespoon sherry cooking wine
  • 1/2 teaspoon salt
  • 1 pound ground sirloin I used 93% fat free ground sirloin
  • 1 pound ground pork
  • 1 large egg
  • 3/4 cup Panko
  • 3-4 minced garlic cloves
  • 1 Tablespoon paprika
  • 1 teaspoon salt
  • 4 ounces of Manchego cheese cut into about 40 very small cubes see photo below
  • 2 Tablespoons olive oil


  • Place all of the above ingredients into a food processor and blend until smooth.
  • Place the ground sirloin, pork, Panko, egg, garlic, paprika, and salt into a large mixing bowl. Using your hands, mix and knead the mixture until all ingredients are well blended.
  • Shape about 40 meatballs and place one cube of cheese in the center of each. Close up the meat around the cheese and take a minute to reshape the meatball in your palms, ensuring you completely seal the cheese in.
  • Place meatballs onto plates and place in the refrigerator to chill for just about 10-15 minutes. I always find this helps meatballs keep their shape when cooking.
  • When you’re ready to cook the meatballs, heat olive oil over medium heat in a large nonstick skillet. Remove meatballs from the refrigerator and, working in batches to ensure evenness, cook the meatballs until they are browned on all sides.
  • Reduce the heat to a low simmer and add the pureed sauce to the pan. Gently fold in the sauce with the meatballs so all of the meatballs get delicately dressed in the sauce. Simmer for about 15-20 minutes or until all of the meatballs are cooked through.
  • To serve at parties, pierce a toothpick or cocktail pick through each meatball and gently spoon some sauce over each meatball.