SPANISH MEATBALLS
Tasty little meatballs to serve as appetizers or serve on rice as an entree. Let me know what you think ... but PLEASE be nice ... I am new here and I scare easily. ;)
Provided by Moonchild64
Categories Meat
Time 55m
Yield 40 meatballs, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix together all meatball ingredients EXCEPT flour.
- Roll mixture into 2" balls.
- Roll each ball in the flour.
- Lightly oil a skillet with olive oil and fry the meatballs on med.- high heat until golden brown.
- Put meatballs in a large saucepan and set aside.
- In the same skillet you fried the meatballs in, add the onions and peppers and cook until tender.
- Add the tomatoes and cook another 8-10 minutes or until tomatoes are the consistency you like.
- Add the wine and cook about 3 more minutes.
- Salt and pepper to taste.
- Pour sauce mixture onto meatballs and let simmer on low about 10 minutes.
- Best served on rice or rice-a-roni.
- *NOTE* If you like a sweeter sauce, try mixing 3 Tbsp grape jelly with the wine before adding it to the sauce.
MINI MEATBALLS IN SAFFRON SAUCE
Categories Pork Sauté Veal Saffron White Wine Fall Bon Appétit
Yield Makes about 32
Number Of Ingredients 15
Steps:
- Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside.
- Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet; reduce heat to medium and sauté until tender, about 2 minutes. Stir in paprika, then 1 cup broth and wine. Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes. Uncover; add 2 tablespoons parsley, remaining garlic, and saffron. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer, thinning with broth if necessary.)
- Place meatballs with sauce on platter. Top with 1 tablespoon parsley.
SLOW-COOKER SPANISH MEATBALLS
Take a family favorite to new heights: Hot smoked paprika gives meatballs deep flavor and low, slow cooking ensures they're extra tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 5h30m
Number Of Ingredients 11
Steps:
- In a large bowl, combine pork, 1/4 cup onion, cumin, 1/2 teaspoon paprika, breadcrumbs, eggs, and parsley. Season with salt and pepper. With a wooden spoon, gently mix to combine and, using your hands, roll into 25 meatballs (each 1 1/2 inches wide).
- In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium-high. In 2 batches, brown meatballs on all sides, 8 minutes per batch. Transfer meatballs to a 5- to 6-quart slow cooker. Add remaining onion to skillet; cook until fragrant, 2 minutes. Transfer onion to slow cooker, along with 1 teaspoon paprika and tomatoes. Season with salt and pepper. Cook on low until meatballs are tender, 5 hours. Serve with rustic bread if desired.
Nutrition Facts : Calories 346 g, Fat 24 g, Fiber 1 g, Protein 24 g
SPANISH SAFFRON MEATBALLS
This is a great dish to make for a Tapas party. The meatballs need to be made a day ahead for the flavor to develop fully. This is a good dish for anyone doing sugar-busters or reducing carbohydrates.
Provided by An Dracon
Categories Stew
Time 2h
Yield 120 meatballs
Number Of Ingredients 21
Steps:
- Place the ground beef and ground pork into a large bowl.
- Place the sliced bread into the food processor.
- Pulse into fine bread crumbs and add to the bowl.
- Place the parsley and garlic into the food processor and pulse until finely minced and add to the bowl.
- Cut the bacon slices into 2" pieces.
- Place in the food processor with the milk, and 1 tbsp olive oil.
- Pulse until the bacon has developed a ground meat texture.
- Add the eggs and process for a few more seconds.
- Add the bacon mixture and black pepper to the bowl.
- Mix until all the ingredients are thoroughly blended.
- Form into 1" meatballs.
- You should have approximately 120 meatballs.
- Preheat the oven to 350 degrees.
- Place the meatballs on a jelly roll pan, or cake pans that have been sprayed with baking spray.
- Drizzle the meatballs with 3 tbsp of olive oil.
- Bake for 30 minutes or until lightly browned.
- Allow the meatballs to cool until easy to handle.
- Prepare the gravy; In a Dutch Oven saute the finely diced onion in 3 tbsp of olive oil.
- Once the onion has started to brown add the flour, stir, and remove from the heat.
- Add the paprika, beef broth, and stir again.
- Add the meatballs, and cook over medium low heat for approximately 30 minutes, or until the gravy has reduced and thickened slightly.
- Stir as needed to coat the meatballs, but be very gentle with the meatballs so they don't break apart.
- Allow the meatballs to cool and place in the refrigerator.
- For the very best flavor the meatballs need to be made a day ahead.
- I also like to store the meatballs in a zip-loc bag so the gravy surrounds all of the meatballs.
- This really makes the meatballs tender and flavorful.
- 45 minutes before serving; Place the remaining garlic, parsley, saffron threads, and salt in the food processor.
- Pulse until finely minced.
- Heat the meatballs and gravy, once they are warm add the saffron mixture and allow to cook for 10 more minutes.
Nutrition Facts : Calories 52.9, Fat 3.7, SaturatedFat 1.2, Cholesterol 19.7, Sodium 63.6, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 4
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