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
ORANGE-GLAZED MEATBALLS
I love the sweet orange marmalade paired with the zip of a jalapeno in this sweet-sour glaze. -Bonnie Stallings, Martinsburg, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 meatballs.
Number Of Ingredients 5
Steps:
- Prepare meatballs according to package directions. , In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno., Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with remaining green onions.
Nutrition Facts : Calories 125 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 208mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE GLAZED MEATBALLS AND VEGGIES RECIPE BY TASTY
Here's what you need: broccoli, carrot, onion, olive oil, salt, pepper, ground turkey, egg, panko breadcrumbs, garlic, ginger, green onion, soy sauce, salt, pepper, orange marmalade, rice vinegar, sesame oil, garlic, ginger, salt, pepper
Provided by Hitomi Aihara
Categories Dinner
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 475°F (240°C).
- In a bowl, combine all ingredients for the meatballs. Mix until all ingredients are incorporated.
- Using your hands or a spoon, roll a bit of the meat mixture in between your hands until a meatball is formed. Place on a baking sheet lined with parchment paper.
- Next to the meatballs, spread assorted veggies and lightly with drizzle oil, salt, and pepper.
- Bake at for 15 minutes, or until meatballs are cooked through and vegetables are soft.
- In a microwave-safe bowl, add all the ingredients for the orange sauce.
- Stir orange sauce until well combined.
- Microwave for 1 minute, stirring at 30 seconds.
- Put veggies and meatballs over a bowl of rice and pour the sauce as desired.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 50 grams, Fat 17 grams, Fiber 2 grams, Protein 24 grams, Sugar 39 grams
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
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