Can I substitute the plant-based meat with something else?

Absolutely! You can substitute the plant-based ground meat with lentils or crumbled tofu for a different texture and flavor profile. Just be sure to adjust the seasonings accordingly.

Can I make the meatballs ahead of time?

Yes, you can make the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. This can save you time when preparing the meal. Though, I once left them for 48 hours and they were fine, I’m not sure if I would recommend it.

Can I use regular paprika instead of smoked paprika?

Smoked paprika adds a unique smoky flavor that complements the plant-based meat. Regular paprika will work in a pinch, but you'll miss out on that distinctive smoky taste. My grandma never used smoked paprika, and honestly, her meatballs were just not the same. (love ya grandma!).

How can I make this recipe gluten-free?

To make this recipe gluten-free, ensure that the plant-based meat is gluten-free and use a gluten-free binder like almond flour or gluten-free breadcrumbs. Always check the labels of your ingredients to be certain. I once accidentally used regular breadcrumbs and my gluten-free friends were not happy! Oopps

Can I freeze the cooked meatballs?

Yes, these meatballs freeze well. Allow them to cool completely, then place them in a freezer-safe container or bag. They can be stored in the freezer for up to 2 months. Reheat them directly from frozen in the oven or skillet.

Have you ever craved a dish that’s both comforting and bursting with flavor? Something that feels like a warm hug on a plate? Well, let me introduce you to Smoked Paprika Plant-Based Meatballs with Patatas Bravas! This isn't your average meatball recipe. It's a fusion of Spanish tapas flair and plant-based goodness, designed to tantalize your taste buds and leave you wanting more. I remember the first time I tried Patatas Bravas in Barcelona – it was a game-changer! The combination of crispy potatoes and smoky, spicy sauce was simply irresistible.

The heart of this dish lies in the smoky paprika, which infuses both the plant-based meatballs and the brava sauce with a rich, deep flavor. I always tell people, don't be shy with the smoked paprika! It's what gives this dish its signature taste. For the plant-based meatballs, we're using a blend of breadcrumbs, onion, garlic, and oregano to create a savory, satisfying bite. And for the patatas bravas, we're roasting Yukon gold potatoes to crispy perfection and smothering them in a homemade brava sauce that's smoky, spicy, and utterly addictive.

Smoked Paprika Plant Based Meatballs with Patatas Bravas

Name: Smoked Paprika Plant Based Meatballs with Patatas Bravas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Plant-Based
Ingredients: 1 lb Plant-based ground meat; 1.5 lbs Yukon gold potatoes; 1/2 cup Breadcrumbs (panko); 1/4 cup Onion (finely chopped); 4 cloves Garlic (minced); 2 tbsp Smoked paprika; 1 tsp Dried oregano; 1 can Diced tomatoes (14-oz can); 1 tbsp Tomato paste; 1/2 tsp Sugar; 1/4 tsp Cayenne pepper; 3 tbsp Olive oil; To taste Salt; To taste Black pepper; Optional Fresh parsley or cilantro (for garnish)

Smoked Paprika Plant-Based Meatballs with Patatas Bravas: a delightful fusion of plant-based goodness and Spanish tapas flair. Crispy potatoes, savory meatballs, and a smoky, spicy brava sauce create a comforting and flavorful dish perfect for sharing.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

📖 Instructions

First, peel and dice 1.5 lbs of Yukon gold potatoes into 1-inch cubes. Try to keep them uniform for even cooking, which I always forget to do, haha.
In a large saucepan, cover the diced potatoes with cold water. Add a pinch of salt and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10-12 minutes, or until the potatoes are fork-tender. Be carefull not to overcook them, or you will end up with mashed potato bravas!
While the potatoes are boiling, prepare the smoked paprika plant-based meatballs. In a large bowl, combine 1 lb of plant-based ground meat, 1/2 cup of breadcrumbs (panko works great!), 1/4 cup of finely chopped onion, 2 cloves of minced garlic, 1 tablespoon of smoked paprika, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix all ingredients together well with your hands, but don't overmix!
Roll the mixture into 1-inch meatballs, aiming for about 20-24 meatballs. Pro tip: wet your hands slightly to prevent the mixture from sticking.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides and heated through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
Once the potatoes are cooked, drain them well and return them to the saucepan. Add 2 tablespoons of olive oil and a pinch of salt. Toss gently to coat. Arrange the potatoes in a single layer on a baking sheet.
Bake the potatoes in a preheated oven at 400°F (200°C) for 15-20 minutes, or until they are golden brown and crispy. Keep an eye on them to prevent burning.
While the potatoes are baking, prepare the brava sauce. In a separate saucepan, heat 1 tablespoon of olive oil over medium heat. Add 2 cloves of minced garlic and cook for about 1 minute, or until fragrant. Add 1 (14-ounce) can of diced tomatoes, 1 tablespoon of tomato paste, 1 teaspoon of smoked paprika, 1/2 teaspoon of sugar, 1/4 teaspoon of cayenne pepper (or more, to taste), and a pinch of salt. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
To assemble the patatas bravas with smoked paprika plant-based meatballs, arrange the crispy potatoes on a serving platter. Top with the plant-based meatballs and drizzle generously with the brava sauce. Garnish with fresh parsley or cilantro, if desired. Serve immediately and enjoy!

📝 Notes

For a spicier brava sauce, add more cayenne pepper or a pinch of chili flakes.
If you don't have Yukon gold potatoes, you can use russet potatoes or red potatoes instead.