Spanish Meatballs In Tomato Sauce
Ready in 45 minutes, for 20 servings
Dairy free
INGREDIENTS:
- canned whole tomatoes
- tomato sauce
- tomato
- onion
EQUIPMENT:
- peeler
1) 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.
INGREDIENTS:
- olive oil
- sauce
EQUIPMENT:
- sauce pan
2) Add 2 tablespoons of olive oil in a sauce pan.
INGREDIENTS:
- onion
3) Add the chopped onions.
INGREDIENTS:
- pimenton de la vera
- sweet paprika
4) Add a pinch of Pimenton de la Vera (Dulce), which is Spanish smoked sweet paprika. I used 1/4 teaspoon.
INGREDIENTS:
- sauce
5) Add more if you prefer the sauce to be spicy.
INGREDIENTS:
- tomato
- onion
6) Add the chopped tomatoes to the onions mixture and stir well to combine.
INGREDIENTS:
- fresh bay leaves
7) Add 1 fresh bay leaf. I used 2 dried pieces here because I couldnt find fresh ones.
INGREDIENTS:
- ground black pepper
- salt and pepper
- meatballs
- seasoning
- tomato
- onion
- sauce
- sugar
- salt
EQUIPMENT:
- food processor
- sauce pan
8) 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.
INGREDIENTS:
- minced garlic
- meatballs
- olive oil
- clove
- garlic
- onion
EQUIPMENT:
- frying pan
9) 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.
INGREDIENTS:
- ground beef
- white bread
- garlic
- crust
- onion
EQUIPMENT:
- mixing bowl
10) Add the onion-garlic mixture to 500g ground beef in a mixing bowl.Slice off the crust of 4 slices of white bread.
INGREDIENTS:
- white bread
11) Cut the soft white bread into small cubes of 1cm all round.
INGREDIENTS:
- bread
- beef
12) Add the chopped bread to the beef mixture.
INGREDIENTS:
- parsley
13) Add 2 tablespoons of chopped parsley. Use Italian flat parsley where possible. I couldnt find any, so I used English parsley.
INGREDIENTS:
- egg
14) Add 1 large egg.
INGREDIENTS:
- salt and pepper
- black pepper
- salt
15) Add salt and pepper to taste. I used approximately 1/4 teaspoon of salt and a pinch of black pepper.
INGREDIENTS:
- meat
16) Mix well to combine.Shape the meat mixture into balls that are slightly bigger than the size of a golf ball size.
INGREDIENTS:
- meatballs
- meat
- roll
17) Roll the meat tightly to form meatballs.
INGREDIENTS:
- olive oil
- cooking oil
EQUIPMENT:
- frying pan
18) Add 3/4 cup of olive oil to frying pan. The layer of oil should be approximately 3/4cm in the pan.
INGREDIENTS:
- meatballs
- tomato
- onion
- sauce
- roll
- cooking oil
EQUIPMENT:
- immersion blender
- frying pan
19) 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.
INGREDIENTS:
- tomato sauce
- meatballs
20) Add the meatballs to the tomato sauce and let the meatballs warm through.
INGREDIENTS:
- parsley
21) Garnish with more chopped parsley.