SPANISH TURKEY MEATBALL STEW
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl. Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
- Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley.
Nutrition Facts : Calories 458, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 81 milligrams, Sodium 1,234 milligrams, Carbohydrate 36 grams, Fiber 8 grams, Protein 38 grams
SPANISH MEATBALLS IN TOMATO SAUCE - ALBONDIGAS RECIPE
Spanish meatballs or tapas - albondigas, these are the best meatballs in tomato sauce, Spanish food at its best.
Provided by Adina
Categories Beef, Pork and Lamb
Time 55m
Number Of Ingredients 23
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.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 565 kcal, Carbohydrate 12 g, Protein 43 g, Fat 38 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 176 mg, Sodium 788 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 22 g
SLOW-COOKER SPANISH MEATBALLS
Take a family favorite to new heights: Hot smoked paprika gives meatballs deep flavor and low, slow cooking ensures they're extra tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 5h30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 346 g, Fat 24 g, Fiber 1 g, Protein 24 g
SPANISH MEATBALLS
Tasty little meatballs to serve as appetizers or serve on rice as an entree. Let me know what you think ... but PLEASE be nice ... I am new here and I scare easily. ;)
Provided by Moonchild64
Categories Meat
Time 55m
Yield 40 meatballs, 6-8 serving(s)
Number Of Ingredients 12
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.
SMOKY SPANISH MEATBALLS RECIPE
This beautiful dish comes together very quickly an in only one pot. Kids will love dipping their meatballs in the fragrant and smokey tomato sauce and then mopping up any leftovers with some fresh crusty bread.
Provided by Donna
Categories Dinner
Time 35m
Number Of Ingredients 13
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).
Nutrition Facts : Calories 557 kcal, Carbohydrate 20 g, Protein 24 g, Fat 43 g, SaturatedFat 12 g, Cholesterol 92 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SPANISH MEATBALL & BUTTER BEAN STEW
This hearty one-pot is full of Mediterranean flavour, with pork, red onion, peppers and smoked paprika - an impressive 4 of your 5 a day
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 435 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium
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
ALBONDIGAS
Authentic albondigas are a quick and popular tapas dish that can also work well as a mid-week meal for all the family served with rice or pasta. My albondigas recipe is made from minced beef and pork blended with fried onions, cumin and smokey paprika and shaped into large Spanish meatballs that are slowly cooked in a rich tomato sauce made with roasted red peppers and Rioja wine.
Provided by Javier De La Hormaza
Categories Spanish Meat Recipes, Tapas Recipes
Yield 6 people
Number Of Ingredients 20
Steps:
- Start by making the meatballs. In a large bowl combine the minced beef and pork with the sweated onions, cumin, paprika, parsley, egg yolk, bread dough, salt and pepper. Mix well and shape into meatballs the size of a golf ball. Rest in the refrigerator for 30 minutes.
- To make the sauce, place a medium-sized pan on a low heat, add 4 tablespoons of the oil, chopped onions, garlic and bay leaf and cook until soft for about 10 minutes. Add the red wine, bring to the boil and reduce by half. Add the chopped tomatoes and cook on a low heat for 30 minutes. Add a pinch of sugar to balance the acidity of the tomatoes and season with salt and keep warm.
- Pre-heat your oven grill. Rub 1 tablespoon of olive oil on all the pepper halves and place under the grill until the skins are completely black all round, remove from the grill and cover with some aluminium foil and rest for 10 minutes. After this time, peel all the peppers and cut into long strips.
- Heat some oil in a large frying pan and fry the meatballs until nicely brown on all sides. Add the meatballs to the sauce and cook on a low heat without boiling for 2 minutes on each side. Add the strips of roasted peppers and serve in small dishes with grated manchego cheese melted under the grill.
SMOKY ALBONDIGAS
Make these Spanish meatballs using beef and pork mince and serve in a rich tomato sauce as part of a tapas spread
Provided by Janine Ratcliffe
Categories Dinner
Time 1h
Yield Serves 8 sharing
Number Of Ingredients 13
Steps:
- Put the bread in a large bowl, tip over the milk and toss until it has all soaked in.
- Add the mince, garlic, parsley, egg, smoked paprika and lots of seasoning. Mix together really well using clean hands and roll into small meatballs (you'll make about 32 from this mix).
- Heat a little olive oil in a wide, shallow pan and brown the meatballs all over in batches. Scoop out once they're browned. Add a little more oil to the pan then add the sliced garlic and sizzle for a couple of minutes. Tip in the wine and boil until it is almost reduced to nothing. Add the tomatoes and smoked paprika, season and bring the mixture to a simmer. Cook for 10 minutes, add back the meatballs then simmer for 20 minutes until the sauce is thickened and the meatballs are cooked through.
Nutrition Facts : Calories 300 calories, Fat 17.3 grams fat, Carbohydrate 9.3 grams carbohydrates, Fiber 1.5 grams fiber, Protein 22.8 grams protein, Sodium 0.5 milligram of sodium
SPANISH MEATBALLS (ALBONDIGAS)
An easy and delicious tapa dish. There are many versions of albondigas and this is one that I hope you like. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the ground beef with the egg and half of the chopped onion. Season with one stock cube and black pepper.
- Pour olive oil into a large pot and heat. Roll the meat mixture into the size of ping pong balls and add them to the oil. Fry until almost done then add the rest of the onion and fry together for another couple of minutes.
- Add tomatoes to the meatballs; add the red wine, the other stock cube and black pepper to season. Let everything simmer for another 15 minutes.
Nutrition Facts : Calories 378.1, Fat 25.4, SaturatedFat 8.1, Cholesterol 123.8, Sodium 405.9, Carbohydrate 7.3, Fiber 1.7, Sugar 4.3, Protein 24.1
TAPAS SPANISH MEATBALLS (ALBONDIGAS)
These flavorful Spanish meatballs with a spicy tomato sauce are perfect for your next get together. Serve them at a tapas themed party, a potluck, or add them into your weeknight dinner menu. Great as an appetizer or a main!
Provided by inspiredthroughfood
Number Of Ingredients 25
Steps:
- Preheat oven to 300°F
- Slice about three 1/2-inch slices off your bread loaf. Tear these slices into small pieces. Spread pieces out onto a sheet pan and bake in the oven for 25-30 minutes until completely dry. Move the bread pieces around midway through to ensure even cooking.
- Remove bread from the oven and let cool for a few minutes. Use a food processor to break down the pieces until you get a fine consistency.
- Raise oven temperature to 400°F. Chop the roma tomatoes into large chunks and peel the garlic. Place the tomatoes and garlic into a roasting pan.
- Drizzle the tomatoes and garlic with the olive oil and season with salt and pepper. Roast in oven for 30 minutes.
- Remove roasting pan from oven and add the veggie stock to it. Scrape off all the nice caramelized bits. Transfer contents to a medium saucepan. Add in the bay leaf and oregano and bring to a boil.
- Lower temperature and simmer for 25 minutes. Remove the bay leaf from the saucepan. Use a stick blender to puree into tomato sauce.
- In a mixing bowl combine all the meatball ingredients except the olive oil. Thoroughly combine with your hands but do not overmix.
- Portion into 1oz meatballs.
- Heat the 1 tbsp olive oil in large skillet over medium-high heat. Add in the meatballs and brown on all sides. (Do not overcrowd the pan, do this in two batches if necessary)
- Remove meatballs from pan and set aside. Going back to the sauce ingredients list, add in the diced yellow onion and saute until translucent. Add in the 2 tsp tomato paste and mix into the onions. Saute for about a minute. Lower heat to medium-low.
- Carefully add your tomato sauce into the skillet. Mix to combine. Add in the red pepper flakes, chile powder, and smoked paprika. Season to taste with salt and pepper.
- Transfer the meatballs back into the sauce along with any juices that have come out. Bring sauce to a simmer and place a lid on the skillet. Cook for about 5-7 minutes or until cooked through.
- Serve with the rest of the country loaf and enjoy!
PATATAS BRAVAS MEATBALLS
Take inspiration from the classic tapas dish patatas bravas with this recipe. The addition of homemade pork meatballs makes it the ideal Friday night family treat
Provided by Esther Clark
Categories Dinner, Supper
Time 1h55m
Number Of Ingredients 14
Steps:
- Heat 1 tbsp olive oil in a saucepan and fry the onions with a pinch of salt for 10 mins until soft. Stir in two-thirds of the garlic and cook for 1 min more. Add the paprika and cook for another minute, then stir in the tomatoes and sugar. Season to taste. Cook for 15 mins until thickened. Remove from the heat, stir through the olives and set aside.
- Heat the oven to 220C/200C fan/gas 8. Put the mince in a large bowl with the breadcrumbs, the rest of the garlic, the egg yolk, chilli flakes and half the parsley. Season. Mix using your hands until well combined. Divide into 12 pieces, weighing for accuracy if you like, then roll into meatballs. Cover and put in the fridge to chill while you prepare the potatoes.
- Toss the potatoes in a roasting tin with 1½ tbsp of the remaining oil and some seasoning. Roast for 40 mins until golden, tossing halfway through. Heat the rest of the oil in a frying pan over a medium-high heat and fry the meatballs for 5 mins, stirring until evenly browned. Add the meatballs to the tin with the potatoes and roast for 10 mins more. Reheat the tomato sauce, if needed, then spoon over the meatballs and potatoes. Top with the remaining chopped parsley and serve with some aïoli, if you like.
Nutrition Facts : Calories 626 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
SPANISH MEATBALLS RECIPE
Few foods manage to condense a great flavor into a small size, and without a doubt, Spanish meatballs are one of them. The Spanish meatballs recipe is easy to make, you will only need a couple of ingredients, and in a little more than an hour, you will have a delicious Spanish dish ready. Of course, there are different variants of these albondigas, and there are even changes that you can make yourself.
Provided by Paulina
Categories Meat Dishes
Time 1h15m
Number Of Ingredients 17
Steps:
- Soak the bread in the milk. While the bread is soaking, chop the garlic very finely and put it in a bowl.
- Add meat, egg, soaked bread, chopped parsley, and a little salt. Mix everything until it is well integrated.
- Take portions of the mixture and give them a round shape. Coat them in flour and fry them in a pan with plenty of hot oil. When they get golden brown on all sides, take them out and set them aside on a plate with kitchen paper to remove the excess oil.
- Now chop the onions, carrots, and garlic very finely. Sauté everything in a saucepan with a dash of oil and fry it for about 5 minutes. Season, add the spoon of flour, and stir it until it dissolves.
- Pour in the wine, the tomato sauce, and a cup of water or broth. Let it cook for about 25 minutes over low heat, stirring occasionally so that the flour doesn't stick to the bottom of the pot.
- As soon as the sauce is made, pass it through a blender or mixer. Finally, pour the sauce into the casserole, add the meatballs and let it cook all together for approximately 10 minutes.
Nutrition Facts : Calories 565 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 176 milligrams cholesterol, Fat 38 grams fat, Fiber 3 grams fiber, Protein 43 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 788 grams sodium, Sugar 4 grams sugar
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ALBONDIGAS (TAPAS SPANISH MEATBALLS) - CURIOUS CUISINIERE
From curiouscuisiniere.com
Reviews 62Calories 181 per servingCategory Appetizers And Snacks
- In a small sauté pan, heat ½ Tbsp oil over medium heat. Add the onion and garlic. Sauté until softened, 3-5 minutes. Set aside to cool.
- Place the torn bread in a small bowl and pour the stock over it. Let the bread soak up the stock for 2-3 minutes.
- In a medium bowl, combine the ground pork, ground beef, egg, grated cheese, parsley, salt, and pepper. Add the cooled onion mixture and soaked bread. Using a large fork or your hands, mix the ingredients until evenly combined.
MAKE THESE TRADITIONAL SPANISH MEATBALLS AT HOME
From parade.com
5/5 (1)Servings 10-15Occupation ContributorTotal Time 30 mins
- Put the meat in a large bowl and add the garlic, parsley, nutmeg, 1 tsp salt, pepper, breadcrumbs and parmesan cheese. Mix this together until combined.
- Wipe out the frying pan that you used for the meatballs, then return it to heat and add the remaining 2 Tbsp of olive oil.
SPANISH MEATBALLS IN GARLIC TOMATO SAUCE, ALBONDIGAS ...
From lovefoodies.com
4.5/5 (63)Total Time 25 minsCategory Tapas / Party FoodCalories 657 per serving
- Make the meatballs by adding all the ingredients EXCEPT THE BREADCRUMBS, to a bowl and mixing well so everything is combined. Cover and refrigerate for a minimum of 30 minutes.
- Roll the meatballs in to golf ball size or smaller (to your liking), then roll the balls in the breadcrumbs until they're evenly coated.
- Add some olive oil to a skillet pan, heat and then place the meatballs in the pan and brown on all sides. You may need to do this in batches depending on the size of your pan. Make sure you don't overcrowd the pan with the meatballs.
ALBóNDIGAS WITH MUSHROOMS RECIPE - ANYA VON …
From foodandwine.com
5/5 (3)Category MeatballsServings 6Total Time 3 hrs 40 mins
- Make the meatballs In a small saucepan, melt the butter. Add the flour; cook over moderate heat, whisking, until a thick paste forms, 1 minute. Gradually whisk in the milk and cook until thick, 2 to 3 minutes. Scrape into a large bowl and let cool slightly. Add the chuck, pork, eggs, parsley, wine, garlic, paprika, 2 teaspoons of salt and 1 teaspoon of pepper; mix well. Cover and refrigerate for about 2 hours.
- Form the meat mixture into 1 1/2-inch balls. In a large saucepan, heat 2 tablespoons of the oil. Dredge half the meatballs in flour. Cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer to a plate. Repeat with the remaining 2 tablespoons of oil and meatballs; don’t wipe out the pan.
- Make the sauce Grate the tomato halves on the large holes of a box grater set in a bowl until only the skins remain; discard the skins.
- Add the onion, carrot, garlic and a generous pinch of salt to the saucepan and cook over moderate heat, stirring occasionally, until just starting to brown, about 8 minutes. Add the tomatoes and paprika and simmer over moderate heat until slightly reduced, 3 to 5 minutes. Stir in the flour, then stir in the wine and brandy and simmer until barely thickened, 5 minutes. Transfer to a blender and puree until very smooth. Return to the saucepan, whisk in the stock and bring to a boil. Season with salt and pepper.
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SPANISH MEATBALLS | FOOD IN A MINUTE
From foodinaminute.co.nz
4/5 (8)Category Main IngredientServings 4
- 1. In a bowl mix together the mince, rice, herbs, paprika and egg. Season with pepper. Roll into 16 even sized balls.
- 3. Add the onion, carrots, capsicum, Wattie's Condensed Tomato Soup, Salt Reduced and water to the casserole and stir to mix.
- 4. Cover and simmer on top of the stove for 40-45 minutes until the meatballs are tender and the rice is cooked.
ALBONDIGAS - TRADITIONAL SPANISH MEATBALLS - COMFORTABLE FOOD
From comfortablefood.com
Cuisine SpainTotal Time 30 minsCategory AppetizerCalories 422 per serving
- Put the meat in a large bowl and add the garlic, parsley, nutmeg, 1 tsp salt, pepper, breadcrumbs and parmesan cheese. Mix this together until combined.
- Wipe out the frying pan that you used for the meatballs, then return it to heat and add the remaining 2 Tbsp of olive oil.
TASTY SPANISH MEATBALLS - NADIA LIM
From nadialim.com
Servings 4Estimated Reading Time 2 minsCategory MainCalories 558 per serving
- Snip the ends of the casings of the chorizo sausages and squeeze the soft meat into a mixing bowl. Add beef mince and salt and mix well together with your hands until well combined. Roll heaped tablespoons into balls and set aside on a plate. You should end up with about 18-20 meatballs.
- Place potatoes and cauliflower in a large pot of salted water and bring to the boil. Cook until soft, about 10-12 minutes.
- Meanwhile, make the sauce for the meatballs. Heat olive oil in a large fry pan or saucepan (with a lid) on medium heat. Cook onion for 3-4 minutes until soft. Add garlic and cook for a further 1-2 minutes. Add crushed tomatoes, stock, paprika, chilli flakes and thyme. Simmer, uncovered, for 8-10 minutes until the sauce has thickened.
- Stir cannelini beans through simmering sauce, then add meatballs (they will need to be quite close to each other so they all fit). Spoon some sauce over them, then cover with a lid and continue to simmer for 5-7 minutes or until meatballs are just cooked through (try not to overcook them, so you keep them moist and juicy – test one by breaking it open).
SPANISH MEATBALLS (ALBONDIGAS) - HINT OF HEALTHY
From hintofhealthy.com
Category DinnerCalories 33 per servingTotal Time 25 mins
- Heat up the olive oil in a skillet on medium to high heat, and add the meatballs. Cook for about 5 minutes while turning occasionally to brown them on all sides.
- Add diced onion and grated garlic to the skillet, and sauté for a few minutes until the onion is soft and translucent.
- Finally, add the sauce ingredients to the skillet. Stir to coat the meatballs evenly, and reduce the temperature to medium to low. Leave the sauce to simmer for about 10 minutes, or until the meatballs have cooked through.
SPANISH MEATBALLS RECIPE - COZYMEAL
From cozymeal.com
Cuisine SpanishTotal Time 40 minsCategory AppetizerCalories 896 per serving
- First, prep all of the ingredients. Mince (finely chop) the garlic cloves. Remove the skin from the onion and rough chop the onion into smaller pieces, no wider than a 1/4-inch. Dice your chorizo into small cubes. Roughly chop the parsley leaves. Using a cheese grater, grate the manchego until it’s the consistency of grated Parmesan.
- Heat a large, flat-bottomed skillet or frying pan over medium heat for one minute. Add in the olive oil and heat it for another 90 seconds. Then, add the chopped onions, garlic, drained capers and parsley to the pan. Sauté the ingredients, stirring frequently, for 2-3 minutes — until the onions start to caramelize on the edges and the garlic begins to brown. Finally, pour ¼ cup of sherry over the cooked ingredients, allowing it to evaporate off. Turn off the heat. Season with salt.
- In a mixing bowl, combine the ground pork, chorizo, eggs, breadcrumbs, black pepper, paprika and manchego cheese. Gently stir the meat mixture with a wooden spoon until it’s all evenly combined. You don’t want any dry pockets of breadcrumbs or really wet (eggy) zones. You also want to be careful not to over-mix, which can lead to a tougher meatball. If the mixture appears too loose or wet to easily form meatballs with, you can add extra breadcrumbs or grated cheese (1 tablespoon at a time) until the mixture holds its shape.
- Once the onion mixture has cooled off (about 5 minutes), add them into the bowl with the meat mixture. Continue stirring with a wooden spoon until the skillet ingredients are evenly mixed throughout the meat. You now have a meatball mixture.
SPANISH MEATBALLS RECIPE (CHORIZO & PORK ALBONDIGAS ...
From spanishsabores.com
Reviews 1Category AppetizerCuisine SpanishTotal Time 45 mins
- 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.
- Meanwhile, combine the pork mince, breadcrumbs, paprika, thyme leaves, egg, salt, and pepper in a large mixing bowl. Add the onions, garlic, and chorizo and mix until well-combined.
- 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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3.8/5 (4)Calories 312 per servingCategory Appetizer, Dinner, Snack, Snacks
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