Tapas Pork Meatballs With Tomato Orange Sauce Recipes

TAPAS MEATBALLS WITH ORANGE GLAZE

Tapas Meatballs with Orange Glaze image

Crisp on the outside, moist on the inside, these baked cheese-stuffed appetizers are drizzled with a tasty sweet-and-sour glaze. -Bonnie Stallings, Martinsburg, West Virginia

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 16 meatballs.

Number Of Ingredients 16

Ingredients

1 egg, lightly beaten
1/4 cup ketchup
1 small onion, finely chopped
1/2 cup soft bread crumbs
1/4 cup minced fresh parsley
3 teaspoons paprika
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
2-1/2 ounces feta cheese, cut into sixteen 1/2-in. cubes
GLAZE:
1 jar (12 ounces) orange marmalade
1/4 cup orange juice
3 green onions, chopped, divided
1 jalapeno pepper, seeded and chopped

Steps:

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Divide into 16 portions; flatten. Top each with a cheese cube; form beef mixture around cheese into meatballs. , Place on a greased rack in a shallow baking pan. Bake, uncovered, at 400° until cooked through, 20-25 minutes. In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno., Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with remaining green onions. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Meanwhile, combine and heat glaze ingredients as directed. Serve over meatballs.

Nutrition Facts : Calories 127 calories, Fat 3g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 206mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 7g protein.

MEATBALLS IN TOMATO GARLIC SAUCE

Meatballs in Tomato Garlic Sauce image

Categories Beef Garlic Herb Onion Pork Tomato Appetizer Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Serves 8 to 10 as part of a tapas buffet

Number Of Ingredients 15

Ingredients

For meatballs
1 large onion, chopped fine
1 large green bell pepper, chopped fine
1/4 cup plus 2 tablespoons olive oil
2 pounds ground beef (not lean)
1/2 pound ground pork (not lean)
2/3 cup fine dry bread crumbs
2 1/2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 cup minced fresh parsley leaves
for sauce
4 large garlic cloves, minced
1 tablespoon olive oil
a 33 1/2 ounce can whole tomatoes, including juice
3/4 teaspoon dried oregano, crumbled

Steps:

Make meatballs:
In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened and cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl.
make sauce:
In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes.
Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat meatballs before serving.

TAPAS PORK MEATBALLS WITH TOMATO & ORANGE SAUCE

Tapas Pork Meatballs With Tomato & Orange Sauce image

Make and share this Tapas Pork Meatballs With Tomato & Orange Sauce recipe from Food.com.

Provided by English_Rose

Categories Oranges

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 small carrots, finely diced
olive oil
2 sprigs thyme
1 teaspoon sweet smoked paprika
1/2 cup dry white wine
2 (14 ounce) tins plum tomatoes, drained
1 orange, zest and juice
3/4 cup chicken stock
oregano, to serve
1 1/2 lbs ground pork
2 eggs
3 garlic cloves, finely chopped
1 small shallot, finely chopped
1 tablespoon ground cumin
1 tablespoon sweet smoked paprika
2 tablespoons oregano, chopped

Steps:

Put all the meatball ingredients into a bowl and mix until well combined.
Shape the mixture into small meatballs (you should be able to make about 40 of them) then fry in a little olive oil until golden all over and cooked through.
Heat 3 tbsp olive oil in a separate pan and cook the onion, garlic and carrots for 8 minutes or until soft but not brown. Add the thyme and paprika and fry for 20 seconds. Then add the wine and bubble up for a few minutes.
Add the tomatoes, orange zest and juice along with the stock, then cook until the sauce has reduced and thickened. This should take approx 45 minutes.
Mix together the sauce and the meatballs and cook until heated through. Finish with a sprinkling of fresh oregano.

Nutrition Facts : Calories 409.6, Fat 26.8, SaturatedFat 9.7, Cholesterol 144.7, Sodium 153.3, Carbohydrate 14.9, Fiber 3.6, Sugar 7.8, Protein 24.3

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