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One of my favorite things about visiting Spain was eating Tapas at various restaurants. During the week, I had so many yummy things that I knew I had to come home and attempt to make some of my favorites at home! This was one of my favorites, Spanish meatballs! This easy recipe was exceptionally good. The meatballs were very close to what I had in the Tapas restaurants but the sauce was not really saucy – more chunky. However, it was a wonderful dish that I will definitely make this again for the family.

This recipe will make about 12 to 15 meatballs. The original recipe can be found here on Community Table under Ben Rayl. I began by combining 1 lb of ground beef, the garlic, parlsey, nutmeg, 1tsp salt, pepper, breadcrumbs, and parmesan cheese. I mixed this well in a bowl.

I then added in the milk and two beaten eggs and mixed well again.

meatball2

Next, I rolled the mixture into meatballs of about 1 inch in diameter.

In a large frying pan, heat 2 Tbsp of Olive Oil over medium high heat. Add the meatballs and cook on all sides until brown. Remove and drain on a plate lined with paper towels.

Wipe out the pan, heat up the remaining olive oil and cook the diced onion for about 5 minutes.

I then made a slight revision in the recipe. Instead of using 8-10 tomatoes, I used a can of diced tomatoes and added that to the onions. Cook for 2 minutes. Then add in the spices, salt, pepper, and sugar.

Simmer the sauce mixture for about 10 minutes. Add back in the meatballs, cover the skillet, and cook together for about 5 minutes. Serve the meatballs along with the tomato/onion mixture and enjoy!

Easy Spanish Meatballs

1lb ground beef. You can also use pork or a mixture of beef and pork.
2 cloves garlic, chopped
1 cup parsley, chopped
1/4 tsp nutmeg
2 tsp salt, divided
pepper, to taste
1/3 cup bread crumbs
3/4 cup parmesan cheese
2 eggs, beaten
1/4 cup milk
1/4 cup olive oil, separated
1 medium onion, finely chopped
1 can of diced tomatoes, not drained
2 tsp herbs de Provence
1 Tbsp sugar

Directions – for the directions on preparing the recipe, please refer to Ben Rayl’s original recipe.

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