SPANISH MEATBALLS
Saucy, rich, melt in your mouth meatballs just like those you'll find in Madrid Tapas Bars. Recipe adapted from The New Spanish Table.
Provided by Marissa Stevens
Categories Main Course
Time 1h30m
Number Of Ingredients 19
Steps:
- Add breadcrumbs, milk, and finely chopped onion to a large bowl; stir until well combined and let stand 5 minutes.
- To breadcrumb mixture, add pork, beef, eggs, salt, pepper, nutmeg and parsley. Knead mixture gently until thoroughly combined (do not overwork or your meatballs will be tough). Cover and refrigerate while you make the sauce (about 40 minutes).
- Meanwhile, in a medium saucepan heat 1 tablespoon of the olive oil over medium heat until hot. Add onion and carrot; cook and stir until softened and starting to brown, 5-7 minutes. Add paprika, tomatoes plus 1/4 cup of their juice and brandy. Increase heat to high; cook and stir 1 minute, or until reduced slightly. Stir in wine and chicken stock and bring to boil; reduce heat to medium-low. Partially cover and simmer 30 minutes, stirring occasionally. Season with salt to taste.
- Puree half of the sauce in a standard blender and return to saucepan. Or puree half of the sauce right in the saucepan with an immersion blender. Place over low heat to keep warm while you prepare the meatballs. (Add chicken stock as needed if sauce is getting too thick.)
- To make the meatballs, spread a thin layer of flour on a large plate and set a parchment lined rimmed baking sheet nearby. Use a teaspoon or 1-tablespoon scoop to portion meatball mixture into about 1 1/4-inch diameter ragged portions and place side by side on baking sheet. Gently roll each ragged portion between between cupped hands into a ball, returning meatballs to baking sheet as you go. Then gently roll each meatball in flour, shaking off any excess and return to baking sheet.
- Heat 1 tablespoon of the olive oil in a large, non-stick skillet over medium-high heat. Add half of meatballs and brown on all sides, 3 to 5 minutes. Transfer browned meatballs to bowl. Repeat with remaining olive oil and meatballs.
- Add 1/3 cup water to empty skillet; cook and stir, scraping up any brown bits and add to sauce.
- Add browned meatballs and any accumulated liquid to sauce and gently stir to combine; bring to simmer. Reduce heat to low and cover; simmer 5 to 7 minutes to cook meatballs through completely. Remove from heat to cool slightly, about 5 minutes. Transfer meatballs and sauce to cazuela or other shallow serving bowl and garnish with fresh parsley. Serve.
Nutrition Facts : Calories 376 kcal, Carbohydrate 10 g, Protein 18 g, Fat 25 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 103 mg, Sodium 602 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SPANISH MEATBALLS WITH CLAMS, CHORIZO & SQUID
Smoky pork meatballs go perfectly with the salty seafood. Enjoy with a large hunk of bread
Provided by John Torode
Categories Dinner, Main course
Time 55m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 795 calories, Fat 57 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 3.47 milligram of sodium
SPICY CHORIZO-CHEESE BALLS
Try these spicy appetizer bites; perfect for sharing!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 60
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease or spray large cookie sheet with sides.
- In large bowl, stir together all ingredients. Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on cookie sheet.
- Bake 23 to 27 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 50, Carbohydrate 3 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cheese Ball, Sodium 120 mg, Sugar 0 g, TransFat 0 g
CHORIZO CROQUETAS WITH AïOLI
Try a new way to use chorizo, with these fabulous croquetas served with garlic mayonnaise. They require a little effort, but make a great starter or party snack
Provided by Diana Henry
Categories Starter
Time 1h
Yield Makes about 25 croquetas
Number Of Ingredients 14
Steps:
- Heat the butter in a pan over a medium-low heat, and fry the onion for 8 mins until softened but not coloured. Stir in the flour until it's incorporated into the fat and onions. Reduce the heat to low and cook for 4 mins, stirring - don't let it brown. Warm the milk in a medium pan over a low heat until steaming.
- Remove the onion mixture from the heat and add the milk, a little at a time, stirring after each addition until smooth. When all the milk has been added, return the pan to medium-low heat and bring to the boil, stirring constantly. Reduce the heat to low and cook for 6 mins, stirring often to prevent it from catching. Set aside.
- Cook the chorizo in a frying pan over a medium heat for 3 mins - you don't need any fat, as fat will be released from the chorizo as it cooks. Stir the fried chorizo into the sauce along with the cheese, parsley and seasoning. Pour the sauce into a dish and leave to cool completely, then cover and chill for at least 3 hrs, or overnight.
- Next, make the aïoli. Put the garlic and the egg yolks in a bowl and beat with an electric whisk while slowly adding the oil, a drop at a time. As the mixture starts to thicken, you can add the oil more quickly, in greater amounts. Squeeze in some lemon juice and season, tasting as you go to ensure the flavour is balanced (you can also add a drop of white wine vinegar as well as lemon juice, if you like). Cover and chill until ready to serve.
- Using wet hands, roll the chilled chorizo mixture into walnut-sized balls. Put the egg in a shallow bowl and the breadcrumbs on a shallow plate. Roll the croquetas in the egg, then crumbs, making sure each is well coated. Put the croquetas on a baking tray, then cover loosely and chill for a few hours to firm up, so they don't break up when you fry them.
- Pour the groundnut oil into a pan until it is no more than a third full, and heat to 180C, or until a cube of bread dropped in turns golden within 30 seconds. Deep-fry the croquetas in batches for 2-3 mins per batch, keeping an eye on the temperature. If the oil is too hot, the croquetas will darken on the outside before the inside is hot - they should be golden. Use a slotted spoon to transfer the croquetas to a plate lined with kitchen paper, leave to drain for a few minutes, then serve with the aïoli.
Nutrition Facts : Calories 212 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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- To make the meatballs, first start by frying the onions and garlic with the chorizo. Place a heavy skillet over medium-high heat and add one tablespoon of the olive oil. When it's hot, add the chopped chorizo and saute to release the fat, for 5 minutes or until the meat turns a darker, golden color. Add the diced onion and saute for 3 minutes or until translucent.
- Add the garlic and saute together until aromatic (about 1 or 2 minutes). Take off the heat and set aside to cool to room temperature.
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- Wet your fingers gently with water roll the mixture into whatever size meatballs you prefer. (Keep in mind that larger meatballs will need longer cooking time). I usually go for a 1-inch meatball.
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