They’re so good you can eat them right after browning. But they’re even better after simmering in tomato sauce enriched with red wine.
The chopped chorizo in the meatballs add even more flavor to the sauce while, at the same time, the meat soaks up the rich tomato flavors.
By the time you’re done cooking, your kitchen will be smelling so good.
Because this is essentially a stew, the meatballs taste even better after sitting in the fridge overnight. Reheat on LOW and when the sauce is bubbly, roll the meatballs in it to moisten every inch of the surface.
For the meatballs
- 400 grams ground pork - or beef, or a mixture of pork and beef
- 100 grams Spanish chorizo - finely chopped
- 1 tablespoon finely chopped carrot
- ⅓ cup finely chopped yellow onion
- ½ teaspoon minced garlic
- 1 tablespoon finely chopped parsley
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 1 teaspoon smoked paprika
- ¼ cup breadcrumbs
- 1 large egg - lightly beaten
- ¼ cup olive oil
For the tomato sauce
- ¼ teaspoon minced garlic
- 1 yellow onion - roughly chopped
- ¼ teaspoon ground oregano
- 1 bell pepper - roughly chopped
- ½ cup red wine
- 1 can stewed tomatoes
- salt - to taste
- ground pepper - to taste
- sugar - to taste
To complete the dish
- crumbled feta
- finely chopped parsley
- extra virgin olive oil - optional
Cook the meatballs
- Mix all the ingredients for the meatballs except the olive oil. Form the mixture into balls about two inches in diameter.
- Heat the olive oil in a pan. Brown the meatballs in batches. Scoop out as they brown.
Make the tomato sauce
- In the remaining oil, saute the garlic, onion, oregano and bell pepper until the vegetables are softened.
- Pour in the wine. Allow to boil uncovered until the liquid is reduced by half.
- Pour in the tomatoes with all the juices. Smash the tomatoes with a spatula. Season with salt, pepper and sugar. Bring to a simmer.
- Simmer the meatballs in the tomato sauce
Simmer the meatballs in sauce
- Add the browned meatballs to the pan in a single layer.
- Cover the pan and simmer the meatballs for 20 to 30 minutes or until the sauce is reduced and thick.
- Taste the sauce and adjust the seasonings, as needed.
Serve the Spanish meatballs
- Using a large spoon, scoop out the meatballs with some of the sauce and arrange on a shallow bowl.
- Sprinkle crumbled feta and chopped parsley on top of the meatballs. Optionally, drizzle with extra virgin olive oil before serving.