Spanish meatballs in tomato sauce
Spanish Meatballs In Tomato Sauce is a traditional Spanish dish featuring meatballs cooked in a flavorful tomato sauce. This recipe is dairy-free and makes a great hor d'oeuvre. It covers 6% of your daily requirements of vitamins and minerals.
Ingredients
bay leaves
1
garlic
2 cloves
ground beef
453.59 g
olive oil
216 ml
onion
80 g
parsley
2 Tbsps
spanish sweet pimenton de la vera
1 pinch
salt and pepper
20 servings
sugar
1 tsp
tomatoes
600 g
white bread
4 slice
free range eggs
1 large
Method
- Start by making the tomato sauce.Finely chop 1 onion.Peel 600g of tomatoes with a serrated peeler. Chop the peeled tomatoes into small pieces.
- Add 2 tablespoons of olive oil in a sauce pan.
- Add the chopped onions.
- Add a pinch of Pimenton de la Vera (Dulce), which is Spanish smoked sweet paprika. I used 1/4 teaspoon.
- Add more if you prefer the sauce to be spicy.
- Add the chopped tomatoes to the onions mixture and stir well to combine.
- Add 1 fresh bay leaf. I used 2 dried pieces here because I couldnt find fresh ones.
- Add 1 teaspoon of sugar andd salt and pepper to taste. I added 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Adjust seasoning to taste.Cover the sauce pan and reduce the heat to a medium-low and let the tomato mixture simmer gently till it reduces to a sauce like consistency.In the meantime, make the meatballs by adding 1/2 an onion to a food processor.
- Add 2 cloves of garlic. I used 1 tablespoon of minced garlic. Process till the onions and garlic are finely chopped.Sweat the onion-garlic mixture in a frying pan with some olive oil. I just realised that I had missed this step. The meatballs still tasted great.
- Add the onion-garlic mixture to 500g ground beef in a mixing bowl.Slice off the crust of 4 slices of white bread.
- Cut the soft white bread into small cubes of 1cm all round.
- Add the chopped bread to the beef mixture.
- Add 2 tablespoons of chopped parsley. Use Italian flat parsley where possible. I couldnt find any, so I used English parsley.
- Add 1 large egg.
- Add salt and pepper to taste. I used approximately 1/4 teaspoon of salt and a pinch of black pepper.
- Mix well to combine.Shape the meat mixture into balls that are slightly bigger than the size of a golf ball size.
- Roll the meat tightly to form meatballs.
- Add 3/4 cup of olive oil to frying pan. The layer of oil should be approximately 3/4cm in the pan.
- Put the pan on medium-high heat and add the meatballs to the oil. Gently roll them around in the oil to brown all surfaces and ensure even cooking.When the meatballs are a deep golden brown, remove them from the frying pan and set aside.The tomatoes-onion mixture should have reduced to a sauce consistency now. You can use a hand blender to puree the mixture. Or leave the small bits of tomatoes and onions as they are.
- Add the meatballs to the tomato sauce and let the meatballs warm through.
- Garnish with more chopped parsley.
Nutrition:
Carbs
11 g
Fat
8 g
Protein
6 g
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