Simple Spanish Meatballs for an Unforgettable Tapas Party
These Spanish Meatballs are one of many variations of tapas meatballs that reflect the flavors of Spain. You will find recipes simmered in almond, saffron, or paprika sauces. Or, made from lamb, pork, veal, or a mixture of meats. I like these simple country style meatballs for their ease of preparation and few ingredients. They are ideal for a quick and easy tapas party!
If you are a planner these are perfect because you can make the meatballs a day ahead. Brown them and simmer them in the sauce when you are ready to serve them. Just remember to think about safe food practices and form them quickly and store them in the coldest part of your refrigerator until you are ready to cook them.
I lighten the texture of these meatballs with a panada, which is white bread soaked in milk. You will find that the meatballs are less dense than if you use breadcrumbs as the binder. Another technique at play here is searing the meatballs and removing them from the pan to prepare the sauce. This renders out some of the fat from the meatballs, leaving an empty pocket behind. This adds sponge like texture within the meatballs that absorbs the sauce when you simmer them. Plus, it removes some of the fat content. However, when searing the meatballs I make sure not to cook them fully, because this can cause them to become too dry.
The tomato sauce for these is quick and easy, flavored with beef stock, onion, garlic, and thyme, than simmered for 20 minutes with the meatballs. There is still a lot of flavor and these will pair well with nearly everything on your tapas menu.
- 1/4 cup olive oil
- 1 cup yellow onion, diced
- 1 pound ground beef
- 1 pound ground pork
- 2 each white bread slices
- 1/4 cup milk
- 2 each whole eggs
- 1 pinch ground nutmeg
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 bunch parsley, chopped
- 14 ounces diced tomatoes
- 3 cloves fresh garlic, crushed
- 1 cup beef stock
- 1/8 cup red wine
- 2 each fresh thyme sprigs
- 1 tablespoon tomato paste
Remove and discard crusts from bread and tear coarsely.
Soak bread in milk to make a panada and set aside.
Saute' 1/2 cup yellow onions until translucent. Chill.
In a medium sized bowl, combine ground beef and pork, egg, sauteed onion, and seasonings.
When fully combined, fold in panada and mix until well combined. Do not over mix.
Form mixture into 1/2 to 1 ounce sized meatballs. Chill.
Heat olive oil in a large saute' pan.
Sear meatballs until browned on all sides, remove and set aside.
Remove fat from pan and wipe out residue with a paper towel.
Saute' 1/2 cup onions until translucent, add chopped garlic and saute' until fragrant.
Add paprika and thyme sprigs and stir.
Add red wine, diced tomatoes, and tomato paste and season with salt and pepper.
Bring sauce to a simmer.
Return meatballs to pan and simmer in sauce for 20 minutes, ensuring that meatballs reach an internal temperature of 160 degrees.
Garnish with chopped parsley and serve.