Smoky Spanish Meatballs Food

SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE

Steps:

• Make meatballs: Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
• Fry meatballs: Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set them aside.
• Chop the onion very finely.
• Saute: Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
• Simmer: Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.
• Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
• Serve as suggested above.

SMOKY SPANISH MEATBALLS RECIPE

Steps:

• Soak the breadcrumbs in milk for about 5 minutes and then squeeze out any excess liquid. Pop breadcrumbs into a bowl with the beef, garlic, egg yolk, and smoked paprika. Season with salt and pepper and use your hands to knead the mixture until it is smooth.
• Form the meat mixture into 12 balls and play on a tray. Cover with cling wrap and pop in the fridge for 10 minutes to rest.
• Heat the oil in a large frying pan over med heat. Cook the meatballs, turning, for 4 minutes or until browned. Use a slotted spoon to remove the meatballs and transfer to a plate. Reserve the oil in the pan for the tomato sauce.
• Return reserved pan with oil to medium heat. Add the little splash of extra oil, onion, garlic, and bay leaf and cook for about 4 mins, or until the onion is softened.
• Add in the paprika and cook for a further minute until fragrant.
• Stir in the tomatoes and return the meatballs to the pan. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the sauce has thickened and the meatballs are cooked through.
• Transfer to a bowl and serve immediately (see article for serving suggestions).

SMOKY MEXICAN MEATBALL STEW

Steps:

• Heat 1 tbsp of the oil in a large frying pan. Cook the onion for 8-10 mins until soft, then remove from the pan.
• Meanwhile, place the mince, breadcrumbs, spices and chipotle paste in a bowl, season generously and mix thoroughly. Roll mixture into 20 walnut-sized meatballs. Add the remaining oil to the pan and fry the meatballs for about 8 mins until brown all over.
• Meanwhile, cook the rice following pack instructions. Return the onion to the pan, adding the tomatoes, as well as a can full of water. Simmer for 5 mins, then add the kidney beans and cook for a further 10 mins, until the sauce has thickened and the meatballs are cooked through. Season the meatballs, scatter with coriander and serve with the rice.

ABSOLUTELY AWESOME SMOKY MEATBALLS

Steps:

• Mix ingredients for meatballs. Shape into small, 1 inch balls. Place on cookie sheet. Bake @325 for 15 to 18 minutes. Drain.
• Mix sauce ingredients together in a saucepan. Cook on medium low till sugar dissolves.
• Place meatballs in crockpot. Add sauce. Cook on low for 4 hours or until onion is tender.

SPANISH MEATBALLS WITH CLAMS, CHORIZO & SQUID

Steps:

• Melt the butter in a heavy-based casserole, then soften the shallots for 5 mins. Add the paprika and crushed garlic and cook for 1 min until the paprika becomes fragrant. Splash in the sherry, then pour the whole lot into a bowl with the breadcrumbs. Season and cool.
• Add the pork mince and the egg yolk to the bowl, then beat well. Shape into 18 small meatballs. Wipe the pan, put on a medium-high heat, then add the oil. Fry the meatballs for 5 mins, just to colour, then lift onto a plate, but keep the oil in the pan. Sizzle the chorizo with the sliced garlic. Add the squid and fry to give a little colour. Now tip in the white wine and bring to the boil, scraping the bottom. Stir in the pulped tomatoes, bring to the boil, then add the meatballs and the clams. Cover and cook for 5 mins until the clam shells open. Discard any that stay shut. Sprinkle with the chopped parsley, drizzle with the extra virgin oil, then serve with crusty bread.

SPANISH MEATBALL & BUTTER BEAN STEW

Steps:

• Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
• Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.