Spanish Meatballs

 

We are getting close to the end of the taste of spain.

There will be one more recipe after this one.

These meatballs look amazing! This recipe serves 6.

For the meatballs:

1/2lb ground beef

1/2lb chorizo

4 minced garlic cloves, divided

4 green onions, cut into small pieces

1T fresh chopped parsley

1/2tsp ground cumin

1/2tsp paprika

1/4tsp salt

1/4tsp black pepper

1 egg

2T parmesan cheese

1/4c bread crumbs

1/2T evoo

For the sauce:

1T evoo

2 minced garlic cloves

2 green onions cut into small pieces

1c red wine

1c beef broth

1 15oz can tomato sauce

1/2tsp salt

1/4tsp cumin

1/2tsp paprika

1/4tsp pepper

1/4tsp red pepper flakes

1 1/2T cherry preserves

2T flour

1 bay leaf

Make your meatballs:

Line a baking sheet with parchment paper and set it aside.

Add the chorizo and beef to a large bowl, use a wooden

spoon to break up the meat to help mix it together.

Add the garlic, onion and parsley to the mixture along

with a cumin, paprika, salt and black pepper. Use the spoon

to mix all the ingredients together as best as possible.

If you prefer, use your hands to mix everything together.

Add the egg and parmesan cheese to the mixture

and stir to combine.

Add the breadcrumbs and stir to incorporate, this will help

to absorb some of the liquid in the mixture.

Pinch off 2" pieces from the mixture and roll each

into individual meatballs.

Place the meatballs on the line's baking sheet, then

refrigerate for about 30 minutes.

Add the olive oil to a dutch oven over medium heat.

When hot add the meatballs (you may need to work in batches),

to brown them stirring to get all sides for about 4 minutes.

Use a slotted spoon to remove the meatballs from the dutch

oven then wipe it down.

For the sauce:

Add oil to the pan over medium heat, when hot add the

garlic and onion, cook for a minute or so.

Add the wine, beef broth and tomato sauce. Stir and cook

for a minute or so then add the salt, cumin, paprika and

black pepper to the mixture. Stir and cook for a few minutes.

Add about 1/4c of the liquid to a small bowl. Whisk the flour

into the bowl until it is smooth.

Transfer the flour mixture to the sauce, whisking to incorporate it.

Add the red pepper flakes, cherry preserves and bay leaf.

Lower the heat to simmer. Add the meatballs and cook

for about 20 minutes.

Remove and discard the bay leaf. Add the sauce and the

meatballs to a serving bowl and serve warm.