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2nd January
2011
written by Nibblish
This entry is part 3 of 4 in the series Tapas Dinner
This recipe is a really similar version to the classic Italian meatballs, but just a little bit more spice and citrus to give it a nice Spanish twist. You may prefer serving it as a main on a bed of spaghetti as an everyday dinner, but I like it even better as the masterpiece for a tapas dinner party. It can also be prepared ahead of time and frozen for a few days or even a few weeks, so you may want to make a larger portion and do both!


Ingredients (as a side tapas for 4 people or as a main for 2):

1 onion, finely chopped
1 small bunch of flat leaf parsley, chopped
2 garlic cloves, peeled and chopped
Olive oil
300g lean minced beef
2 egg yolks
1 small red chili, chopped
30g breadcrumbs
2/3 pinches of Sea salt and freshly ground black pepper
2 large tomatoes, peeled and diced
1 lemon


Instructions:

1. Fry half of the chopped onion on medium heat in a frying pan or in a wok for a few minutes, add half of the parsley and half of the garlic and continue stirring for a few more minutes until the mix is nice and soft. Reserve in a large bowl to cool down. 


2. Add the minced beef to the (cool) onion mixture in the bowl along with the egg yolks, breadcrumbs, the rest of the parsley (just save a few leaves to add on the finished dish), the chili, salt and pepper. Mix it all well with your hands and form 12-15 meat balls. Place them onto a plate, cover it with cling-film and refrigerate for 30 minutes, which will help them hold in one piece when being cooked.


3. Pre-heat a pan with olive oil in and add the cold meatballs to cook for 5-8 minutes and move them around until nice and brown. Add the remaining onion and garlic and cook for a further 2 minutes. 


4. Add the chopped tomatoes and the lemon in the mix and simmer for 5 minutes, stirring occasionally. 

5. When it all looks cooked and ready to serve, cut the lemon and juice one half in the pan. Stir well and place on a hot serving plate with a few parsley leaves on top! 

 Here you go amigo!
Take a look here for more tapas recipes.  
Tip: The easiest way to peel the tomatoes is to drop them into boiling water for 1 min and then in cold water for another minute. The skin should then come off easily.


Series Navigation«Sauted AsparagusPapas Bravas»
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