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Category: Meatballs
Prep Time: Cook Time: Total Time:
For meatballs
12 ounces ground round (85-percent lean)
12 ounces ground pork
3/4 cup fresh bread crumbs
1 large egg, beaten
2 cloves garlic, minced
1 teaspoon sweet Spanish or Hungarian paprika
1 3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, or more as needed
1/3 cup all-purpose flour
For sauce
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup dry sherry
1/2 cup canned reduced-sodium chicken broth
Chopped fresh parsley, for garnish
Wooden toothpicks, for serving
To make meatballs, combine ground meats, bread crumbs, egg, garlic, paprika, salt and pepper in a large bowl and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.
Using wet hands rinsed under cold water, shape the mixture into 32 equal small (one bite) meatballs. Transfer to baking sheet.
Heat oil in a large nonstick skillet over medium heat. In batches, roll meatballs in flour to coat, shaking off excess flour. Add meatballs to skillet and cook, turning occasionally and adding more oil as needed, until lightly browned on all sides, about 5 minutes. Transfer to a plate.
To make sauce, let skillet cool for a few minutes. Add oil and garlic to the skillet. Stir over low heat until garlic softens, about 1 minute. Add sherry and increase the heat to high. Bring to a boil, scraping up browned bits in the skillet with a wooden spoon. Stir in broth. Return meatballs to skillet and reduce heat to medium-low. Cover and simmer until meatballs are cooked through and sauce is lightly thickened, about 10 minutes. Season sauce with salt and pepper.
Sprinkle meatballs with parsley and serve, directly from the skillet, with toothpicks for spearing.
Makes 32 meatballs.
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SPANISH MEATBALL TAPAS WITH SHERRY-GARLIC SAUCE
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Category: Meatballs
Prep Time: Cook Time: Total Time:
For meatballs
12 ounces ground round (85-percent lean)
12 ounces ground pork
3/4 cup fresh bread crumbs
1 large egg, beaten
2 cloves garlic, minced
1 teaspoon sweet Spanish or Hungarian paprika
1 3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, or more as needed
1/3 cup all-purpose flour
For sauce
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup dry sherry
1/2 cup canned reduced-sodium chicken broth
Chopped fresh parsley, for garnish
Wooden toothpicks, for serving
To make meatballs, combine ground meats, bread crumbs, egg, garlic, paprika, salt and pepper in a large bowl and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.
Using wet hands rinsed under cold water, shape the mixture into 32 equal small (one bite) meatballs. Transfer to baking sheet.
Heat oil in a large nonstick skillet over medium heat. In batches, roll meatballs in flour to coat, shaking off excess flour. Add meatballs to skillet and cook, turning occasionally and adding more oil as needed, until lightly browned on all sides, about 5 minutes. Transfer to a plate.
To make sauce, let skillet cool for a few minutes. Add oil and garlic to the skillet. Stir over low heat until garlic softens, about 1 minute. Add sherry and increase the heat to high. Bring to a boil, scraping up browned bits in the skillet with a wooden spoon. Stir in broth. Return meatballs to skillet and reduce heat to medium-low. Cover and simmer until meatballs are cooked through and sauce is lightly thickened, about 10 minutes. Season sauce with salt and pepper.
Sprinkle meatballs with parsley and serve, directly from the skillet, with toothpicks for spearing.
Makes 32 meatballs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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