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Spanish-style meatballs
You may serve these meatballs with crusty bread for a main course. Or serve them skewered, tapa style. Sprinkling crumbled feta on top of the meatballs is not Spanish at all. That’s just me being whimsical.
Course
Appetizer, Main Course
Cuisine
Spanish Fusion
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
10
meatballs
Author
Connie Veneracion
Ingredients
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
Instructions
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.