Spanish Meatballs With Green Olives Recipes

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.

OLIVE STUFFED MEATBALLS WITH ROMESCO SAUCE

Steps:

• In a food processor, drop the garlic through feed tube to mince. Stop the machine and add the peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced.
• With the processor running, slowly pour the olive oil through the feed tube.
• Transfer the romesco sauce to a bowl to serve or cover and refrigerated for up to 5 days. Bring to room temperature before serving.
• Preheat your oven to 400ºF and lightly grease a large rimmed baking sheet.
• In a large bowl, mix the bread crumbs, egg, sherry (if using), parsley, paprika, garlic and pepper. Add the ground pork and mix thoroughly but gently with your hands.
• Using about 1 tablespoon of meat mixture for each, shape the meat into 40 meatballs. Stuff 1 olive in center of each meatball then completely enclose the olive.
• Arrange the meatballs on your prepared baking sheet. Bake for 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes.
• Transfer the meatballs to a serving platter. Spear with toothpicks and serve hot with the Romesco Sauce for dipping.

SPANISH MEATBALLS WITH GREEN OLIVES

Steps:

• Trim crusts and soak bread in milk.
• Mix bread, crushed garlic, freshly grated nutmeg, finely minced parsley egg, and salt and pepper
• Add ground beef.
• Form meat into small walnut size meatballs.
• Roll meatballs in flour.
• Cut onion into rings.
• Heat olive oil in heavy pan.
• Cook meatballs until browned; remove from pan.
• Add more olive oil.
• Brown onions lightly .
• Add meatballs back to pan with the sliced stuffed green olives.
• Add wine and chicken stock.
• Cook until thickened, about 5 minutes.