Meatballs are so ubiquitous. What makes meatballs Spanish anyway? Smoked paprika, I think. And the fact that they’re simmered in tomato sauce after browning. You may serve these Spanish meatballs with crusty bread for a main course. Or serve them skewered, tapa style.
By the way, sprinkling crumbled feta on top of the meatballs is not Spanish at all. That is Sassy Lawyer flair.
- 400 grams ground pork (or beef, or a mixture of pork and beef)
- 100 grams Spanish chorizo finely chopped
- 1 tablespoon finely chopped carrot
- 1/3 cup finely chopped yellow onion
- 1/2 teaspoon minced garlic
- 1 tablespoon finely chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 teaspoon smoked paprika
- 1/4 cup breadcrumbs
- 1 large egg lightly beaten
- 1/4 cup olive oil
- crumbled feta
- finely chopped parsley
- extra virgin olive oil (optional)
Mix all the ingredients for the meatballs except the olive oil. Form the mixture into balls about two inches in diameter.
Heat the olive oil in a pan. Brown the meatballs in batches. Scoop out as they brown.
Make the tomato sauce. In the remaining oil, saute the garlic, onion, oregano and bell pepper until the vegetables are softened.
Pour in the wine. Allow to boil uncovered until the liquid is reduced by half.
Pour in the tomatoes with all the juices. Smash the tomatoes. Season with salt, pepper and sugar. Bring to a simmer.
Add the browned meatballs to the pan in a single layer.
Cover the pan and simmer the meatballs for 20 to 30 minutes or until the sauce is reduced and thick.
Taste the sauce and adjust the seasonings, as needed.
Using a large spoon, scoop out the meatballs with some of the sauce and arrange on a shallow bowl.
Sprinkle crumbled feta and chopped parsley on top of the meatballs. Optionally, drizzle with extra virgin olive oil before serving.
Enjoy your Spanish meatballs with sangria.