Recipe Redux: Spanish Meatballs

May 11, 2011 — 2 Comments

Here’s another delicious family-favorite that has been posted before, but with a blah picture that didn’t do the tasty dish justice.  I first made these amazing spanish meatballs for a baby shower a few years ago, and then took the opportunity to take new pictures of them a few months ago when we had a tapas theme for dinner club.  The made-from-scratch meatballs full of fresh breadcrumbs, scallions, and spices are simmered in a red wine and rosemary tomato sauce to create basically the most fantastic meatballs on the planet.  And now they have a good picture to show them off!

Spanish Meatballs

1/2 lb ground beef
1 cup (about 2 oz) fresh white breadcrumbs
1 egg
2 Tablespoons freshly grated parmesan cheese
1 Tablespoon tomato paste
3 cloves garlic, minced
2 scallions, finely chopped, white and light green parts only
2 teaspoons chopped fresh thyme
1/2 teaspoon turmeric
1/4 teaspoon salt
pinch ground black pepper
2 Tablespoons olive oil

1 14.5-oz can petite diced tomatoes
2 Tablespoons red wine
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh rosemary

In a large bowl, combine all meatball ingredients except olive oil. Divide mixture into 12 equal portions and roll into balls. Heat the olive oil in a large skillet over medium-high heat. Add meatballs and cook until browned on all sides. Add all sauce ingredients, bring to a boil, and reduce heat to low. Let simmer for about 20 minutes or until meatballs are cooked through. Serve hot with baguette slices.

2 thoughts on “Recipe Redux: Spanish Meatballs”

  1. Oh my GOSH. My husband would so love these!! I rarely cook meat and I think he really misses it. It would make his day if I made this for him! I think I will have to try it but please wish me luck…

  2. Best recipe for meatballs ever.. can eat them with pasta, in a sub roll or on their own..follow the recipe and you will have the best meatballs you have ever tasted. Thanks for this one, i do it once a fortnight now and everyone loves them. i use 50% beef and 50% pork…yummmmy.

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