Spanish Meatballs and Saffron Rice Bowl with Orange Black Olive Salad

Name: Spanish Meatballs and Saffron Rice Bowl with Orange Black Olive Salad
Cuisine: Spanish
Ingredients: 2 tablespoons (28 g) butter; 1 yellow onion, finely diced; 1 cup (185 g) basmati rice, rinsed and drained; 1½ cups (355 ml) stock, warmed (chicken or veggie); Pinch of saffron threads; 1 ice cube; 2 slices white bread (toast bread), crusts removed; 2 slices white bread (toast bread), crusts removed; ⅓ cup (80 ml) milk (any percent fat); 1 pound (455 g) lean ground beef; 1 egg; 1 teaspoon paprika; All-purpose flour, for dusting the meatballs; All-purpose flour, for dusting the meatballs; 2 tablespoons (28 ml) light olive oil; 1 small onion, finely diced; 3 garlic cloves, minced; 1 cup (242 g) whole or (180 g) diced tomatoes with juices; ½ cup (120 ml) stock (beef or chicken), plus more as needed; ½ cup (120 ml) stock (beef or chicken), plus more as needed; ½ cup (120 ml) stock (beef or chicken), plus more as needed; ½ teaspoon pepper, to taste; 1 teaspoon smoked paprika; 2 tablespoons (8 g) fresh parsley leaves, minced; 1 cup (35 g) mixed greens; 2 oranges, peeled and cut into slices or fruit segments (any type of oranges); ½ cup black olives of your choice, (85 g) whole or (50 g) sliced; ¼ cup (35 g) pomegranate arils, plus more for garnish; ½ teaspoon salt, to taste; 1 teaspoon red wine vinegar

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This bowl is full of Spanish warmth and flavor. Tender and juicy tapas-style meatballs are simmered in a rich tomato, saffron, and smoked paprika sauce and served over fragrant saffron rice. On the side, a vibrant orange and black olive salad with mixed greens adds contrast, with juicy pomegranate seeds and toasted almonds for a sweet, nutty finish. It’s a bowl that feels festive but it’s in essence a reflection of bold and rustic Spain flavors.

Ingredients

Europe
Spain
Main course
Mediterranean

Ingredients

Method