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Spanish Meatballs in Spicy Tomato Sauce Recipe
Printable Version of Spanish Meatballs in Spicy Tomato Sauce Recipe Here |
| 6 oz lean ground pork | 6 oz lean ground veal | 3 cloves garlic, crushed | | 1 teaspoon ground coriander | 1 teaspoon ground cummin | 1 teaspoon ground nutmeg | | 1 teaspoon ground cinnamon | 1/3 cup dry bread crumbs | 1 egg | | 2 tablespoons olive oil | SPICY TOMATO SAUCE: 1 tablespoon olive oil | 1 onion, chopped | | 2 cloves garlic, crushed | 1/2 cup dry dry white wine | 16 oz can crushed tomatoes | | 1 tablespoon tomato paste | 1/2 cup chicken stock | 1/2 teaspoon cayenne pepper | | 1/2 cup frozen peas | |
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1 Combine the pork, veal, garlic, spices, bread crumbs, egg and some salt and pepper in a bowl. Mix by hand until fairly smooth and leaving the side of the bowl. Refrigerate, covered, for 30 minutes.
2 Roll tablespoons of the mixture into balls. Heat 1 tablespoon of the olive oil in a skillet and toss half the meatballs over medium-high heat for 2-3 minutes, or until browned. Drain on paper towels. Add the remaining oil if necessary and brown the rest of the meatballs. Drain on paper towels.
3 To make the spicy tomato sauce, heat the oil in a saucepan over medium heat and add the onion. Cook, stirring occasionally, for 3 minutes, or until transparent. Add the garlic and cook for 1 minute. Increase the heat to high, add the wine and allow to boil for 1 minute. Add the tomatoes, tomato paste and stock and simmer for 10 minutes. Add the cayenne pepper, peas and meatballs. Simmer for 5-10 minutes, or until thick and the meatballs are coated in sauce. Serve hot.
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