The meatball is available on pretty much every tapas menu in Spain, but the quality varies enormously – this version is one we enjoyed in Jerez de la Frontera, and is different first because the size of the meatball is, well, big, and second because it is just totally delicious. It is hearty enough to be served as a main course with a few chips, if you allow two meatballs a head, but of course it is also great as part of a tapas spread. The two elements (meatball and sauce) can be prepared ahead of time and then reheated either in a pan or in the oven (better, but be careful the dish doesn’t dry out) when it is time to eat. The smoked paprika is the key player in making this sauce truly delicious.
01.
Ingredients
2 slices of white bread, crusts removed, torn into small pieces
3tbs milk
200g minced beef
200g minced pork
2 cloves garlic, crushed
1 egg
1tsp smoked paprika
1tsp ground cumin
handful of chopped flatleaf parsley or dried parsley
1 onion, finely chopped
1 large carrot, grated
1 stick celery, finely chopped
3 cloves garlic, minced
1 tin chopped tomatoes
2tsp Tomato powder
2tsp Wild Herbs
½ glass red wine
1 tsp smoked paprika
02.
Method
- Pour the milk on the bread and let it soak up, before adding the other meatball ingredients and mixing thoroughly.
- Form into 8 large balls.
- Heat some olive oil in a heavy frying pan and gently brown the meatballs allover, then remove and put to one side.
- Add a little more oil to the pan and add the onion, carrot, celery and garlic, then saute for 10 minutes.
- Add the wine, and turn the heat up so the wine boils vigorously – this removes the alcohol.
- Turn the heat back down and add the seasonings and the tin of tomatoes, then bring to a simmer.
- Add back the meatballs and cook on a gentle simmer for 20 minutes.
