Spanish Meatballs
Ingredients
For the meatballs:
- 1/2 pound ground beef
- 1/2 pound ground chorizo
- 4 garlic cloves, minced, divided
- 4 green onions, ends trimmed, cut into small pieces
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg
- 2 tablespoons Parmesan cheese
- 1/4 cup breadcrumbs
- 1/2 tablespoon olive oil
For the sauce:
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 green onions, ends trimmed, cut into small pieces
- 1 cup red wine
- 1 cup beef broth
- 1, 15-ounce can tomato sauce
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1-1/2 tablespoons cherry preserves
- 2 tablespoons flour
- 1 bay leaf
Instructions
For the meatballs:
- Line a baking sheet with waxed paper and set it aside.
- Add the chorizo and beef to a large bowl. Use a wooden spoon to break up the meat to help mix it together.
- Add the garlic, onions, and parsley to the mixture along with the cumin, paprika, salt, and black pepper. Use the spoon to mix all the ingredients together as best as possible. If you prefer, use your hands to mix the ingredients together.
- Add the egg and Parmesan cheese to the mixture and stir to combine.
- Add the breadcrumbs and stir to incorporate. This will help to absorb some of the liquid in the mixture.
- Pinch off 2-inch pieces from the mixture and roll each into individual meatballs.
- Place the meatballs on the lined baking sheet, then refrigerate for about 30 minutes.
- Add the olive oil to a Dutch oven over medium heat. When hot, add the meatballs (you may need to work in batches) to brown them, stirring to get all sides, for about 4 minutes.
- Use a slotted spoon to remove the meatballs from the Dutch oven, then wipe it clean.
For the sauce:
- Add oil to the pan over medium heat. When hot, add the garlic and onion. Cook for a minute or so.
- Add the wine, beef broth, and tomato sauce. Stir and cook for a minute or so, then add the salt, cumin, paprika, and ground black pepper to the mixture. Sir and cook for a few minutes.
- Add about 1/4 cup of the liquid to a small bowl. Whisk the flour into the bowl until it is smooth.
- Transfer the flour mixture to the sauce, whisking to incorporate it. Add the red pepper flakes, cherry preserves, and bay leaf.
- Lower the heat to simmer. Add the meatballs and cook for about 20 minutes.
- Remove and discard the bay leaf. Add the sauce and the meatballs to a serving bowl and serve warm.