SPANISH MEATBALLS WITH BEANS AND GREENS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the meatballs: Preheat the oven to 400 degrees F. Soak the bread in milk to soften in a small dish.
- Place the beef and pork in a mixing bowl. Squeeze out the milk from the bread and crumble into small bits as you add to bowl. Sprinkle the meats with salt and pepper, and add the onions, paprika, garlic, egg, cilantro and parsley. Mix thoroughly. Roll into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil spray and bake until crispy on the outside, about 20 minutes.
- For the greens and beans: Meanwhile, heat the EVOO in a Dutch oven over medium to medium-high heat. Add the garlic, chiles and onions. Season with salt and pepper, and stir for 5 minutes. Wilt in the greens, and add the stock and beans. Bring to a boil, reduce the heat to a simmer, and add the meatballs. Simmer for 5 to 10 minutes.
- Remove from the heat and cool completely. Store in the refrigerator for a make-ahead meal.
- Reheat the soup over medium heat and serve with crusty bread.
SPANISH MEATBALL & BUTTER BEAN STEW
This hearty one-pot is full of Mediterranean flavour, with pork, red onion, peppers and smoked paprika - an impressive 4 of your 5 a day
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
- Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.
Nutrition Facts : Calories 435 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium
SPANISH MEATBALLS
Tasty little meatballs to serve as appetizers or serve on rice as an entree. Let me know what you think ... but PLEASE be nice ... I am new here and I scare easily. ;)
Provided by Moonchild64
Categories Meat
Time 55m
Yield 40 meatballs, 6-8 serving(s)
Number Of Ingredients 12
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.
BIKERS SPANISH MEATBALLS "ALBONDIGAS"
Spanish meatballs, "albondigas", make an authentic addition to a tapas selection. Alternatively, serve as a main course.
Provided by wigangiddy
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
- Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
- Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
- Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.
SLOW-COOKER SPANISH MEATBALLS
Take a family favorite to new heights: Hot smoked paprika gives meatballs deep flavor and low, slow cooking ensures they're extra tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 5h30m
Number Of Ingredients 11
Steps:
- In a large bowl, combine pork, 1/4 cup onion, cumin, 1/2 teaspoon paprika, breadcrumbs, eggs, and parsley. Season with salt and pepper. With a wooden spoon, gently mix to combine and, using your hands, roll into 25 meatballs (each 1 1/2 inches wide).
- In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium-high. In 2 batches, brown meatballs on all sides, 8 minutes per batch. Transfer meatballs to a 5- to 6-quart slow cooker. Add remaining onion to skillet; cook until fragrant, 2 minutes. Transfer onion to slow cooker, along with 1 teaspoon paprika and tomatoes. Season with salt and pepper. Cook on low until meatballs are tender, 5 hours. Serve with rustic bread if desired.
Nutrition Facts : Calories 346 g, Fat 24 g, Fiber 1 g, Protein 24 g
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SPANISH MEATBALLS RECIPE (PORK AND CHORIZO ALBONDIGAS)
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5/5 (2)Total Time 45 minsCategory AppetizerCalories 672 per serving
- To make the meatballs, first start by frying the onions and garlic with the chorizo. Place a heavy skillet over medium-high heat and add one tablespoon of the olive oil. When it's hot, add the chopped chorizo and saute to release the fat, for 5 minutes or until the meat turns a darker, golden color. Add the diced onion and saute for 3 minutes or until translucent.
- Add the garlic and saute together until aromatic (about 1 or 2 minutes). Take off the heat and set aside to cool to room temperature.
- Meanwhile, combine the pork mince, breadcrumbs, paprika, thyme leaves, egg, salt, and pepper in a large mixing bowl. Add the onions, garlic, and chorizo and mix until well-combined.
- Wet your fingers gently with water roll the mixture into whatever size meatballs you prefer. (Keep in mind that larger meatballs will need longer cooking time). I usually go for a 1-inch meatball.
SPANISH MEATBALLS – BEST ALBONDIGAS RECIPE (TAPAS)
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4.5/5 (94)Total Time 55 minsCategory Beef, Pork And LambCalories 565 per serving
- Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked and hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
- Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set aside.
- Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
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