Meatballs are so ubiquitous. What makes meatballs Spanish anyway? Smoked paprika, I think. And the fact that they’re simmered in tomato sauce after browning. You may serve these Spanish meatballs with crusty bread for a main course. Or serve them skewered, tapa style.
Course Appetizer, Main Course
Keyword Ground Beef, Ground Pork, Meatballs
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Connie Veneracion
For the meatballs
400gramsground porkor beef, or a mixture of pork and beef
100gramsSpanish chorizofinely chopped
1tablespoonfinely chopped carrot
⅓cupfinely chopped yellow onion
1tablespoonfinely chopped parsley
1large egglightly beaten
For the tomato sauce
1yellow onionroughly chopped
1bell pepperroughly chopped
ground pepperto taste
To complete the dish
finely chopped parsley
extra virgin olive oiloptional
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
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.
Sprinkling crumbled feta on top of the meatballs is not Spanish at all. That's just me being whimsical.Enjoy your Spanish meatballs with sangria.