Meatballsespanol Recipes

SPANISH MEATBALLS WITH BEANS AND GREENS

Steps:

• For the meatballs: Preheat the oven to 400 degrees F. Soak the bread in milk to soften in a small dish.
• Place the beef and pork in a mixing bowl. Squeeze out the milk from the bread and crumble into small bits as you add to bowl. Sprinkle the meats with salt and pepper, and add the onions, paprika, garlic, egg, cilantro and parsley. Mix thoroughly. Roll into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil spray and bake until crispy on the outside, about 20 minutes.
• For the greens and beans: Meanwhile, heat the EVOO in a Dutch oven over medium to medium-high heat. Add the garlic, chiles and onions. Season with salt and pepper, and stir for 5 minutes. Wilt in the greens, and add the stock and beans. Bring to a boil, reduce the heat to a simmer, and add the meatballs. Simmer for 5 to 10 minutes.
• Remove from the heat and cool completely. Store in the refrigerator for a make-ahead meal.
• Reheat the soup over medium heat and serve with crusty bread.

SPANISH MEATBALLS RECIPE

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.

SPANISH MEATBALLS

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.

MEATBALLS ESPANOL

Steps:

• Combine beef, bread crumbs, onion, celery, worcestershire, egg, 1 1/2 tsp garlic salt, and pepper.
• Mix thoroughly.
• Form into 12 meatballs.
• Place in a greased shallow baking pan.
• Bake at 375 degrees for 20 mintues.
• Meanwhile, combine tomatoes and zucchini with remaining seasonings and simmer 5 mimutes.
• Blend cornstarch and broth.
• Stir into tomato mixture.
• Pour over meatballs& continue baking 10 min.
• longer.
• Serve over beds of rice.