Spanish Meatballs (Tapas)

 

2/3 cup panic breadcrumbs

2 tbsp milk

1/4 cup chopped white onion

1 lb. ground pork

1/2 ground beef

2 eggs slightly beaten

1/2 tbsp salt

1 tsp pepper

1 pinch of nutmeg

2 tbsp chopped fresh parsley 

1 cup flour for dusting the meatballs

Sauce:

3 tbsp extra virgin olive oil, divided

1 small onion finely  chopped

1 carrot peeled and finely chopped

3/4 tsp spanish paprika

14.5 ounce can of diced tomatoes, reserve 1/4 cup of the juice

3 tbsp brandy

1 cup dry white wine: Condado de Haza Crianza 

1 cup chicken broth


Add  breadcrumbs, milk and onions to a bowl and allow to sit for 5 minutes.

To your breadcrumb mixture, add pork, beef, eggs, salt, pepper, nutmeg and 1 tbsp parsley. Knead mixture together until combined.  Don't over work the the mixture.  Refrigerate for half an hour.

While the mixture is in the refrigerator, make the sauce.

In a sauce pan, add 1 tbsp extra virgin olive oil and the onion and carrot. Saute over medium high heat until softened. 

Add paprika, tomatoes plus 1/4 cup of the juice and the brandy. Increase to high heat and bring to boil.  Cook for 1 minute and then stir in the wine and chicken stock. Reduce heat to a simmer and cook for 30 minutes occasionally stirring. Season with salt. 

When 30 minutes are up, take half the sauce and put it in a blender to puree.  Return the pureed sauce back to the pan with the rest of the sauce.

To make the meatballs, spread flour on a large plate.  Make 1 1/4 inch sized meatballs and place them onto the floured plate.  Once the meatballs are all formed, roll them in the flour shaking off any excess.  

Heat 1-2 tbsp of extra virgin olive in a large saute pan on medium high heat.  Add half the meatballs and cook on all sides for 3-5 minutes or until golden brown.  Once cooked, transfer to a clean bowl.

Add all the meatballs to the sauce and cook for 5-7 minutes.  Serve and garnish with chopped parsley.





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