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.
Ingredients
2 slices of white bread, crusts removed, torn into small pieces3tbs 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
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