← Nouns Cooking · Spanish

Ingredients

• 2 slices white bread, crusts removed
• 4 tbsp Milk
• 250 g Minced beef
• 250 g Minced pork
• 1 Eggs
• 1 clove Garlic, crushed
• 2 tbsp Parsley, finely chopped
• ½ tsp Smoked paprika
• ¾ tsp Salt
• 2 tbsp flour, for dusting
• 3 tbsp Olive oil
• 1 Onion, finely chopped
• 1 red pepper, finely chopped (optional)
• 2 cloves Garlic, sliced
• 1 tsp smoked paprika (pimentón)
• 125 ml red or dry white wine
• 1 can tin of chopped tomatoes (400 g)
• 150 ml chicken stock or water
• 1 Bay leaves
• 1 handful parsley, to serve, chopped (optional)

Method

1. Tear the bread into a big bowl, pour over the milk and mash it into a paste. Add both minces, the egg, garlic, parsley, paprika and salt and mix with your hands until evenly combined; do not overwork it.
2. With wet hands, roll the mixture into walnut-sized balls (you should get about 24) and roll them lightly in flour.
3. Heat the oil in a large, deep frying pan over medium-high heat and brown the meatballs in batches for 6–8 min, turning, until golden all over. They do not need to be cooked through yet. Set aside.
4. Lower the heat to medium and cook the onion and pepper (if using) in the same pan for 8 min until soft. Add the garlic and paprika and stir for 30 seconds, then pour in the wine and let it bubble for 2 min.
5. Add the tomatoes, stock and bay leaf and simmer for 10 min until slightly thickened. Return the meatballs, cover and simmer gently for 15 min, turning once, until cooked through to the centre (at least 71°C / 160°F).
6. Taste the sauce for salt, scatter with parsley and serve with crusty bread, rice or chips.

Tips

• For a gluten-free version, swap the bread for gluten-free bread and dust the meatballs in cornflour.
• They freeze well in their sauce for up to 3 months.

Sources

Written in our own words after cross-checking these recipes:

olive magazine delicious. magazine