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Spanish meatballs in spicy tomato sauce

Spanish meatballs in spicy tomato sauce are most of the time served at parties, but you can of course also eat it as a main course. Ready in 25 minutes.

Spanish meatballs in spicy tomato sauce
25 minutes 4 people Main course
Spanish meatballs in spicy tomato sauce

Ingredients

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  • 250 gram minced meat
  • 1 red chilli pepper
  • 2 garlic cloves
  • 1 shallot
  • 1 can of tomatoes
  • 2 slices of bread
  • about 100 ml dry white wine
  • pinch of ground nutmeg
  • olive oil
  • a handful of flat-leaf parsley
  • pepper and salt to taste
Spanish meatballs in spicy tomato sauce ingredients
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Kitchen equipment needed

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  • Cutting board & chef's knife
  • Deep plate
  • Dutch oven/casserole
  • Large bowl

Preparation

25 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/spanish-meatballs-in-spicy-tomato-sauce


Preparation -- 10 minutes

PEEL and cut the shallot and garlic as fine as you can. REMOVE the seeds from the red chilli pepper, and also cut it as fine as you can. REMOVE the bread crust and place the bread on a plate, drizzle it with dry white wine and let the bread absorb the wine.

CHOP a small handful of parsley and squeeze the excess wine out of the bread. COMBINE chopped parsley, bread, minced meat, shallot, garlic, egg, nutmeg, pepper and salt.

If you think it's too wet for creating beautiful meatballs, you can of course add a few extra breadcrumbs to make it more solid. Now use your hands to create meatballs, not too large. 

Spanish meatballs in spicy tomato sauce
Spanish meatballs in spicy tomato sauce

Cooking the Spanish meatballs -- 15 minutes

HEAT olive oil in the Dutch oven and cook the meatballs for about 5 minutes, or until all sides are slightly browned. Add the canned tomatoes and the chopped red chilli pepper and turn down the heat.

Let it simmer for about 10 minutes. Season with pepper and salt and that's it! Garnish with more flat-leaved parsley if you like. Also delicious to serve with pasta, noodles or rice.


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