In this post, you will learn how to make Spanish Meatballs In Tomato Sauce and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Spanish Meatballs In Tomato Sauce.
- 1 bay leaf
- 2 cloves of garlic, finely chopped
- 1 pound Ground beef
- 1 cup olive oil
- 2 tablespoons of olive oil
- 1/2 cup onion, chopped
- Half an onion, finely chopped
- 2 tablespoons of chopped parsley
- pinch of Pimenton de la Vera (Dulce) or Spanish sweet paprika
- Salt and pepper to taste
- 1 teaspoon of sugar
- 600g tomatoes
- 4 slices of sandwich bread, only the white part, diced
- 1 large egg, whole
- Start by making the tomato sauce.
- Finely chop 1 onion.
- Peel 600g of tomatoes with a serrated peeler. Chop the peeled tomatoes into small pieces.
- Add 2 tablespoons of olive oil in a sauce pan. Add the chopped onions.
- Add a pinch of Pimenton de la Vera (Dulce), which is Spanish smoked sweet paprika. I used 1/4 teaspoon. Add more if you prefer the sauce to be spicy.
- Add the chopped tomatoes to the onions mixture and stir well to combine.
- Add 1 fresh bay leaf. I used 2 dried pieces here because I couldn’t find fresh ones.
- Add 1 teaspoon of sugar andd salt and pepper to taste. I added 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Adjust seasoning to taste.
- Cover the sauce pan and reduce the heat to a medium-low and let the tomato mixture simmer gently till it reduces to a sauce like consistency.
- In the meantime, make the meatballs by adding 1/2 an onion to a food processor.
- Add 2 cloves of garlic. I used 1 tablespoon of minced garlic. Process till the onions and garlic are finely chopped.
- Sweat the onion-garlic mixture in a frying pan with some olive oil. I just realised that I had missed this step. The meatballs still tasted great.
- Add the onion-garlic mixture to 500g ground beef in a mixing bowl.
- Slice off the crust of 4 slices of white bread. Cut the soft white bread into small cubes of 1cm all round.
- Add the chopped bread to the beef mixture.
- Add 2 tablespoons of chopped parsley. Use Italian flat parsley where possible. I couldn’t find any, so I used English parsley.
- Add 1 large egg.
- Add salt and pepper to taste. I used approximately 1/4 teaspoon of salt and a pinch of black pepper.
- Mix well to combine.
- Shape the meat mixture into balls that are slightly bigger than the size of a golf ball size. Roll the meat tightly to form meatballs.
- Add 3/4 cup of olive oil to frying pan. The layer of oil should be approximately 3/4cm in the pan.
- Put the pan on medium-high heat and add the meatballs to the oil. Gently roll them around in the oil to brown all surfaces and ensure even cooking.
- When the meatballs are a deep golden brown, remove them from the frying pan and set aside.
- The tomatoes-onion mixture should have reduced to a sauce consistency now. You can use a hand blender to puree the mixture. Or leave the small bits of tomatoes and onions as they are.
- Add the meatballs to the tomato sauce and let the meatballs warm through.
- Garnish with more chopped parsley.
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