Welsh Beef Steak Meatball Paella

Meatball Paella

Welsh Beef Steak Meatball Paella

This Welsh Beef Steak Meatball Paella recipe is delicious, simple & quick.

Our Welsh Beef Meatballs are made using succulent Welsh Beef steak, delicately seasoned for an unbeatable meatball experience.

We only ever use Welsh Beef which has protected geographical indication. This means it has come only from cattle born and bred in Wales, who have benefited from our unique climate and landscape giving the meat a distinctive flavour. Look out for the Welsh Beef PGI logo which provides assurance of where our meat comes from.

Check out our recipe page for more meal inspiration.

Serves 4
40 mins
689 cals
(Per serving)


  • Edwards Welsh Beef Steak Meatballs
  • 2 tomatoes (chopped)
  • 1 handful of fresh parsley
  • 1tbsp olive oil
  • 1 onion, peeled and roughly chopped
  • 2 cloves garlic, squashed
  • 1tbsp smoked paprika
  • 300g short grain paella rice
  • 800 ml beef stock

Cooking Instructions

  • Grab a large wide pan and bring to a medium heat, splash in 15ml of oil and fry the Welsh Beef Steak Meatballs for 16-18 minutes. Remove and set aside once cooked.
  • In the same pan used to cook the meatballs, add the onion and garlic. Cook on a medium heat until the ingredients start to soften and turn a light golden brown.
  • Add in the paprika, tomatoes (chopped) and the rice and stir in the pan for 1 minute.
  • Add in most of the stock and stir, setting aside some stock in case the paella needs more towards the end of the cooking.
  • Add the cooked meatballs and continue cooking on a medium heat for 15-20 minutes, or until the rice is cooked. The rice should be al dente and not too soft. Add some more stock if the rice looks too dry at any point in the cooking process.
  • Serve into bowls and sprinkle with chopped parsley to finish.
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