The aromas of the Spanish kitchen will fill your house with this recipe. The meatballs are filled with Spanish warmth and the tomato sauce is full and spicy; the perfect combination. This is one of those dishes that is great as part of a tapas meal but would also do very well as part of a sit down dinner in combination with some patatas.
This recipe is part of the Spanish Dinner– series.
Serves 4 (or 6 as Tapas)
350 gr. Ground meat (beef, pork, veal, or a mix of those)
3 cloves of Garlic
1 tsp ground Coriander
1 tsp ground Nutmeg
1 tsp ground Cumin
1/4 tsp Cinnamon
2-4 tbsp Breadcrumbs
2 cloves of Garlic
1 tbsp Tomato Puree
100 ml. White Wine
1 can Chopped Tomatoes (400 gr.)
150 ml. Chicken Stock
1/2 tsp Chili powder
Handful of Parsley to serve
– Crack the egg in a big bowl. Add the crushed garlic, coriander, nutmeg, cumin, cinnamon, a big pinch of salt and mix well. Add the ground meat and break up the meat with a fork while mixing through the egg mixture.
– Wash your hands and then knead the meat mixture. Add the breadcrumbs a tablespoon at the time and mix through well. The mixture is good as it forms a ball with ease. If it’s too wet; just add a bit more breadcrumbs.
– Make small balls from the meat mixture about the size of a ping-pong ball.
– Put them in the fridge for 15 minutes, but the longer the better they will hold their shape when baking.
– Chop the onion finely in the mean while.
– Heat some oil in a frying pan and put the meatballs in. Bake them on a medium heat until they are nicely brown on all sides. Them put the heat down and let them simmer for 5-10 minutes until done. Get them out of the pan and set aside.
– Add the chopped onion to the pan in which you baked the meat balls, until translucent.
– Add the crushed garlic and tomato puree and bake for 2 minutes.
– Pour in the white wine, bring to the boil and let it boil for a minute.
– Add the chopped tomatoes, chicken stock and chili powder. Bring back to the boil and turn down to a medium heat and let the sauce thicken for 5-10 minutes.
– Place the meatballs back into the pan and warm up for a few minutes.
Serve the meatballs with some chopped parsley.