Spanish-Style Meatballs

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Spanish-Style Meatballs | recipe on Crumbs and Chaos

Total comfort food any time of the year, Spanish-Style Meatballs are full of flavor and perfect for any party!

Last week I mentioned that we’ve been cooking different country themes for our Thursday evening dinner group. The evening that we made Spanish food was simply amazing! Paella, marinated olives and other tapas and flan for dessert. But these meatballs…I’m not sure there are words to describe their amazing-ness.

I love meatballs in general, such a comforting main dish in many different cultures. The actual name for these would be albondigas, which is fun to say 🙂 The ingredient list may look long, but it’s mostly spices and these come together pretty quickly. They make a tantalizing main dish served over rice, but they’d go pretty fast as an appetizer too. You definitely can’t go wrong with these!

Join us!

Spanish-Style Meatballs

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Serves: 6-8

Ingredients

Meatballs:

½ lb. GROUND BEEF
½ lb. GROUND CHORIZO
4 GARLIC CLOVES, minced
4 GREEN ONION, finely chopped
1 Tablespoon FRESH PARSLEY, chopped
½ teaspoon GROUND CUMIN
½ teaspoon PAPRIKA
¼ teaspoon SALT
¼ teaspoon BLACK PEPPER
1 EGG
2 Tablespoons PARMESAN CHEESE
¼ cup BREADCRUMBS
½ Tablespoon OLIVE OIL

Sauce:

1 Tablespoon OLIVE OIL
2 GARLIC CLOVES, minced
2 GREEN ONIONS, finely chopped
2 cups BEEF BROTH
1 15 oz. can TOMATO SAUCE
½ teaspoon SALT
¼ teaspoon CUMIN
½ teaspoon PAPRIKA
¼ teaspoon BLACK PEPPER
¼ teaspoon RED PEPPER FLAKES
1½ Tablespoons CHERRY PRESERVES
2 Tablespoons FLOUR
1 BAY LEAF

Instructions

Make the meatballs:

Cover a baking sheet with waxed paper and set aside.
In large bowl, mix together beef and chorizo. Add garlic, green onion, parsley, cumin, paprika, salt and pepper. Mix well (I used my hands!).
Add egg, Parmesan cheese and breadcrumbs. Mix again.
Shape into rounded Tablespoon sized balls, place on baking sheet and chill for 30 minutes.

Make the sauce:

Heat olive oil in a dutch oven or deep pot. Cook garlic cloves and green onions for a few minutes. Stir in broth, tomato sauce, cumin, paprika and pepper. Allow to cook for a few minutes. Remove about ¼ cup of the sauce to a small bowl, whisk in flour until smooth. Return to pan and add cherry preserves and bay leaf.

Cook the meatballs:

Brown meatballs in small batches in ½ Tablespoon olive oil. After browning on each side, add to pan with sauce. When all the meatballs are browned, simmer in sauce about 20 minutes.
Discard bay leaf before serving.

Recipe Source: Grab A Plate

Spanish-Style Meatballs | recipe on Crumbs and Chaos