Meatballs Espanol Recipes

Steps:

• In a large bowl, mix together all meatball ingredients EXCEPT flour.
• Roll mixture into 2" balls.
• Roll each ball in the flour.
• Lightly oil a skillet with olive oil and fry the meatballs on med.- high heat until golden brown.
• Put meatballs in a large saucepan and set aside.
• In the same skillet you fried the meatballs in, add the onions and peppers and cook until tender.
• Add the tomatoes and cook another 8-10 minutes or until tomatoes are the consistency you like.
• Add the wine and cook about 3 more minutes.
• Salt and pepper to taste.
• Pour sauce mixture onto meatballs and let simmer on low about 10 minutes.
• Best served on rice or rice-a-roni.
• *NOTE* If you like a sweeter sauce, try mixing 3 Tbsp grape jelly with the wine before adding it to the sauce.

Steps:

• Combine beef, bread crumbs, onion, celery, worcestershire, egg, 1 1/2 tsp garlic salt, and pepper.
• Mix thoroughly.
• Form into 12 meatballs.
• Place in a greased shallow baking pan.
• Bake at 375 degrees for 20 mintues.
• Meanwhile, combine tomatoes and zucchini with remaining seasonings and simmer 5 mimutes.
• Blend cornstarch and broth.
• Stir into tomato mixture.
• Pour over meatballs& continue baking 10 min.
• longer.
• Serve over beds of rice.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl. Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
• Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley.

Steps:

• Heat 1 tbsp olive oil in a saucepan and fry the onions with a pinch of salt for 10 mins until soft. Stir in two-thirds of the garlic and cook for 1 min more. Add the paprika and cook for another minute, then stir in the tomatoes and sugar. Season to taste. Cook for 15 mins until thickened. Remove from the heat, stir through the olives and set aside.
• Heat the oven to 220C/200C fan/gas 8. Put the mince in a large bowl with the breadcrumbs, the rest of the garlic, the egg yolk, chilli flakes and half the parsley. Season. Mix using your hands until well combined. Divide into 12 pieces, weighing for accuracy if you like, then roll into meatballs. Cover and put in the fridge to chill while you prepare the potatoes.
• Toss the potatoes in a roasting tin with 1½ tbsp of the remaining oil and some seasoning. Roast for 40 mins until golden, tossing halfway through. Heat the rest of the oil in a frying pan over a medium-high heat and fry the meatballs for 5 mins, stirring until evenly browned. Add the meatballs to the tin with the potatoes and roast for 10 mins more. Reheat the tomato sauce, if needed, then spoon over the meatballs and potatoes. Top with the remaining chopped parsley and serve with some aïoli, if you like.