Slow Simmered Spanish Meatballs With Green Olives Food

SLOW-COOKER SPANISH MEATBALLS

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.

SPANISH MEATBALLS WITH GREEN OLIVES

Steps:

• Trim crusts and soak bread in milk.
• Mix bread, crushed garlic, freshly grated nutmeg, finely minced parsley egg, and salt and pepper
• Add ground beef.
• Form meat into small walnut size meatballs.
• Roll meatballs in flour.
• Cut onion into rings.
• Heat olive oil in heavy pan.
• Cook meatballs until browned; remove from pan.
• Add more olive oil.
• Brown onions lightly .
• Add meatballs back to pan with the sliced stuffed green olives.
• Add wine and chicken stock.
• Cook until thickened, about 5 minutes.

SLOW SIMMERED SPANISH MEATBALLS WITH GREEN OLIVES

Steps:

• Prepare the saffron water: Toast the saffron strands in a warm skillet over low heat for 1 minute. Crumble the toasted saffron strands into the 1/4 cup hot water and set aside. Prepare the meatballs: Combine the potato, onion, red bell pepper, parsley in a food processor and process until very finely chopped, but not yet a paste. In a separate bowl, combine the vegetable mixture with the ground beef or lamb, cumin, egg, and season with salt and pepper to taste. Refrigerate the meat mixture for at least 30 minutes or until ready to cook. Shape the meat mixture into meatballs, approximately 2 inches in diameter and set aside. The mixture should yield 12-16 meatballs. Prepare the sauce: Place an 12-inch deep skillet (with lid) or dutch oven over medium-low heat. Add the grated onion, garlic, olive oil, saffron water, paprika, salt, 3/4 cup of the parsley and hot water. Bring to a boil then reduce the heat to medium-low, cover, and simmer gently for about 7-10 minutes. Add the meatballs one by one, to poach in the sauce and continue to cook, covered, for 15 mins, gently shaking the pan to ensure even cooking. Add the green olives and continue cooking, covered, for 20-30 minutes longer until all the flavors are deep and melded together. Add the lemon juice and adjust the seasoning with salt and black pepper. Garnish with the remaining 1/4 cup parsley and serve piping hot straight from the pan. This recipe is wonderful spooned over rice or accompanied by rustic, crusty bread to soak up the sauce.

MEATBALL AND OLIVE STEW (ALBONDIGAS VERDES)

Steps:

• Mix the ground beef, ground pork, white rice, minced onion, and eggs together in a large bowl. Form into 1 inch meatballs; set aside.
• Place the tomatillos and jalapenos in a saucepan and cover with water. Bring to a boil and simmer until tomatillos have softened and begin to turn a yellow color, about 15 minutes. Drain, then transfer contents of saucepan to a blender along with the quartered onions, garlic, cilantro, green olives, and 1 cup of water. Blend until almost smooth.
• Heat the oil in the saucepan used to cook the tomatillos. When hot, pour in the tomatillo sauce and bring to a boil, stirring. Pour in 3 cups of water and return to a boil. Season to taste with salt.
• Stir in the meatballs. Add water, if needed, to cover completely. Simmer, covered, until meatballs are cooked through and the soup is thick, about 30 minutes.