Spanish Meatballs Recipe Bbc Food

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.

MOORISH LAMB MEATBALLS

Steps:

• For the meatballs, put all the ingredients into a large bowl, season with a generous amount of salt and pepper and mix thoroughly with your hands. The mixture will feel wet to start with, but if you fold it in on itself as if you are kneading it, it will stiffen up. Form the mixture into balls of around 50g/1¾oz each - you should end up with about 16.
• To cook, either heat olive oil in a large frying pan and fry the meatballs in two batches, until well browned on all sides, or preheat the oven to 200C/180C Fan/Gas 6, put the meatballs on a greased baking tray, and cook for around 15 minutes, or until well browned and just cooked through. Keep warm.
• Meanwhile, to make the patata bravas, put the potatoes in a saucepan and cover with cold water. Bring to the boil and add plenty of salt. Simmer for 3-4 minutes until the potatoes are starting to soften.
• While you are cooking the meatballs, make the sauce: heat the olive oil in a saucepan. Add the onion and fry for 10 minutes or until softened and translucent.
• Add the garlic, spices and bay leaves and cook for a couple of minutes, stirring constantly, then add the tomatoes and honey. Pour over 200ml/7fl oz water, then bring to the boil. Reduce the heat and leave to simmer, covered, for 15 minutes, then uncovered for a further 5 minutes. Stir in the yoghurt, if using.
• Drain the potatoes and heat the olive oil in a large frying pan. Add the potatoes in a single layer (you may need to cook in batches if you can't fit them in) and fry for 15-20 minutes or until crisp and brown on all sides.
• To make the patatas bravas sauce, heat the olive oil in a small saucepan and add the garlic. Cook for 2-3 minutes until starting to soften without taking on any colour. Add the vinegar and sugar and stir until the sugar has dissolved. Stir in the sweet and hot paprika.
• Pour the sauce over the crisp potatoes and sprinkle with a little more sweet and hot paprika.
• To finish the dish, put the meatballs into a large, deep frying pan, and cover with the sauce. Simmer gently for 5 minutes, or until the meatballs have heated through and the sauce has reduced a little.
• Serve sprinkled with a little parsley, if using..

SPAGHETTI & MEATBALLS

Steps:

• First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
• Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
• Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin - the meatballs will brown better if spaced out a bit.
• Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
• Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
• Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
• Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
• Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.

SPANISH MEATBALLS IN AN ALMOND AND SHERRY SAUCE

Steps:

• To make the meatballs, put the beef mince in a bowl and season well.
• Put the chorizo, garlic, breadcrumbs, milk, smoked paprika and parsley in a food processor and blitz to form a rough paste. Add the mixture to the beef and pour in the egg. Mix very well with your hands to ensure everything is fully incorporated.
• Roll the mixture into 28 balls and chill in the fridge for at least 1 hour.
• Heat the oil in a large frying pan over a medium heat and fry the meatballs, in batches, with the bay leaves until nicely browned, then transfer to a dish and set aside.
• To make the sauce, pour the extra virgin olive oil into the meatball pan and add the bread, garlic and almonds. Cook for a few minutes, stirring occasionally, until lightly browned.
• Add the wine and vinegar and simmer until the volume of the liquid has reduced by three quarters. Add the stock, bring to the boil and reduce to a simmer. Return the meatballs to the pan and cook for 10 minutes, until the meatballs are cooked through and the sauce has thickened.
• Sprinkle with the chopped herbs and serve with rice or crispy potatoes.

TINY SPANISH MEATBALLS IN ALMOND SAUCE

Steps:

• MEATBALLS:.
• Place bread in a bowl and add water. Let soak for 5 minutes. Using your hands, squeeze out the water and return the bread to the dried bowl. Add pork, onion, garlic, parsley and egg. Season with nutmeg, salt and pepper. Knead the ingredients well to form a smooth mix.
• Spread flour on a plate and with floured hands, shape the mixture into 30 balls, then roll each again in flour until coated.
• Heat the olive oil in a large, heavy-bottom skillet. Add meatballs and cook for 4-5 minutes or until browned on all sides. Remove meatballs and reserve.
• MAKE SAUCE:.
• Heat oil in same skillet in which the meatballs were fried. Break the bread into pieces, then add to the skillet with the almonds and cool gently until the bread and almonds are golden brown. Add the garlic and fry for an additional 30 seconds. Pour in the wine and boil for 1-2 minutes. Season to taste. Cool.
• Transfer the almond mixture to a food processor. Pour in the vegetable stock and process the mixture until smooth. Return to skillet.
• Add meatballs and simmer 25 minutes or until tender. Taste and season if necessary.
• transfer all to serving dish. Add a squeeze of lemon juice and sprinkle with parsley to garnish. Serve piping hot with crusty bread for mopping up the almond sauce.

SPANISH MEATBALLS

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.

SPICY SPANISH ALBONDIGAS (MEATBALLS)

Steps:

• Combine hamburger and chorizo in a large bowl. Add all other ingredients, but do not over-work the meat.
• Form into small, bite-sized balls and fry in hot oil until brown on all sides and done through.
• *Note: These can also be baked at 400 F for about 18 - 20 minutes.

JAMIE OLIVER'S MEATBALLS

Steps:

• Preheat oven to 425°F
• In a large bown, mix together beef and pork.
• In a food processor, process the bread into crumbs, add to meat mixture.
• Add seasonings and egg, mix well.
• With wet hands roll mixture into balls.
• Warm a large saute pan over med. high heat.
• Add 3-4 tablespoons oil to the pan.
• Fry the meatballs until nicely browned on all sides.
• Transfer to a 9 by 13 baking dish.
• Chop onion and saute with garlic in 1 tbsp oil.
• Add tomatoes and about 1/2 cup torn basil and simmer 10 minutes.
• Pour over meatballs.
• Top with mozzerella and parmesan.
• Drizzle with olive oil.
• Bake until cheese is golden brown, about 15-20 minutes.
• Meanwhile, cook spaghetti according to package, and drain.
• Serve meatballs with spaghetti.

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.

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.

BIKERS SPANISH MEATBALLS "ALBONDIGAS"

Steps:

• For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
• Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
• Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
• Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.