Another recipe from the wine tasting event last month. So good.
A post from Carolyn. So there’s a little story to go along with this recipe. If you’ll recall, the wine tasting event (a fundraiser for my PEO chapter) at my house was kind of a Spanish wine and tapas affair. Not strictly, but mostly. First we had a Spanish sangria made with a cava rose wine. I have yet to post that recipe . . . and Lois made these wonderful appetizer meatballs, among other Spanish tidbits we served.
Just so you know, there’s a difference between Mexican chorizo and Spanish chorizo. The Spanish variety is more like cured sausage – it IS a cured, dry sausage. I’d found the recipe online and gave the recipe to Lois. I’d cautioned her to make sure she bought Spanish chorizo which would require cutting the sausage into tiny little (dry) cubes and incorporating them into the meatball mixture. I recommended Lois go to Whole Foods, as I knew they (usually) have Spanish chorizo. She went to the specialty meat counter and pointed to the chorizo in the case and asked the butcher if it was Spanish chorizo. My guess is the butcher was Hispanic, and thought she was asking if it was “Mexican” chorizo, although she said “Spanish.” Semantics. Perhaps he didn’t know there was a difference. So she bought Mexican chorizo (which is a raw meat product) and made these wonderful meatballs.
Meaning that these meatballs weren’t authentically Spanish, but a Mexican version. I didn’t know how they’d turn out . . . but I can categorically say they were fantastic. Everyone loved them. So did I! It’s not as if the recipe was wrong, or bad, just that we didn’t cleave to the original. We all laughed about it. The blog where the recipe originated is written by a young couple who live in Spain and all their recipes are authentic (and in English).
There are two parts to the recipe – the meatballs (ground pork and chorizo) and a tomato based sauce (with smoked paprika) that is spooned over the top of the hot, cooked meatballs. If these were served in a tapas bar in Spain, they’d probably be warm, not piping hot. They might even be at room temp (not a good thing bacteria-wise). We served them hot (picture at top) with toothpicks.
If you wanted to make these into a meal, serve with a side veg, and some Spanish rice version of some kind. And maybe a green salad.
What’s GOOD: these were really delicious. Not authentically Spanish, but very tasty. Very much worth making.
What’s NOT: only that you should seek out good quality chorizo. NOT the kind from your local grocery store as it’s usually very fatty and you don’t really know what’s in it.
printer-friendly PDF and MasterCook file (click link to open recipe)
* Exported from MasterCook *
Spanish Meatballs
Recipe By: adapted from Spanish Sabores blog
Serving Size: 12
MEATBALLS:
3 tablespoons EVOO
2/3 pound Mexican chorizo
2/3 pound ground pork
1 medium onion — finely chopped
2 cloves garlic — finely chopped
1 teaspoon paprika
1 sprig thyme
1/2 cup bread crumbs
1 large egg
1 pinch salt
1 pinch black pepper
SAUCE:
1 tablespoon extra virgin olive oil
1/2 medium onion — finely chopped
2 cloves garlic — finely chopped
1 teaspoon smoked paprika
2 whole bay leaves
1/2 cup white wine — or dry sherry
1/2 cup chicken broth — or vegetable stock
14 ounces crushed tomatoes — or diced tomatoes
Salt and pepper to taste
1/2 cup fresh parsley leaves — chopped, a few larger pieces for decoration
1. MEATBALLS: Heat a heavy skillet over medium-high heat and add a tablespoon of the EVOO. When it’s hot, add the chorizo and sauté to release the fat, for 5 minutes or until the meat turns a darker, golden color. Add the diced onion and sauté for 3 minutes or until translucent.
2. Add the garlic and sauté together until aromatic (about 1 or 2 minutes). Take off the heat and set aside to cool to room temperature.
3. Meanwhile, combine the ground pork, breadcrumbs, paprika, thyme leaves, egg, salt, and pepper in a large mixing bowl. Add the onions, garlic, and chorizo and mix until well-combined.
4. Wet your fingers lightly with water, then roll the mixture into 1-inch balls. Makes about 30.
5. Preheat oven to 400°F. Place meatballs on two parchment-lined large sheetpans, leaving space in between each one. Bake for 15 minutes.
6. SAUCE: place a separate saucepan over medium-high heat and add the olive oil. Sauté the diced onion until translucent, then add the garlic and paprika. Continue to sauté for a further two minutes, until the aromas are strong.
7. Deglaze the pan with the white wine and cook for 4-5 minutes until the wine is reduced. Add the chicken broth, as well as the tomatoes and bay leaves. Bring to the boil, then reduce to a simmer. Cook, stirring occasionally, for 10-15 minutes or until it reaches a sauce-like consistency. Season with salt and pepper as desired.
8. To serve, garnish the meatballs with tomato sauce and fresh parsley. Both meatballs and sauce can be made ahead and refrigerated. Reheat meatballs and sauce separately and proceed as above.
Per Serving: 196 Calories; 13g Fat (59.4% calories from fat); 11g Protein; 9g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 368mg Sodium; 3g Total Sugars; trace Vitamin D; 37mg Calcium; 1mg Iron; 305mg Potassium; 120mg Phosphorus.
A post from Carolyn. I’d bought some fresh chicken sausages (with jalapeno in them) and was contemplating what I’d do with them, and since I also had asparagus, zucchini and sweet potatoes, a recipe was born. Many years ago I started buying a seasoning packet from Urban Accents. They had (and still do have) several varieties, but my favorite is the one for vegetables. You can buy their packets 
I’m all for making your own sauce, but if you need to save time, we really liked the Vero Gusto Calabrian Marinara.
the casserole. If you need to select a different rub or make your own, this particular rub is a blend of coarse sea salt, garlic, lemon peel, onion, black pepper, fennel, rosemary, Mediterranean thyme, sage, basil, parsley, Greek oregano, spearmint, marjoram. As for the different sausage choices, we enjoyed both the Hot Italian Sausage and the Lamb Merguez, so I’m content to let my mood or freezer dictate which one I use. Speaking of the freezer, I have tested freezing the leftovers into individual portions and it worked really well!
, plus a flat rack that’s not metal for the IP too. I’ve used the egg rack already – my hard boiled eggs are now much more yolk-centered, which I like. Haven’t yet used the rack.
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