Fry the onion and garlic for a minute add the oregano wine tomatoes peppers pimento sherry and star anise then bring to the boil and simmer for 5 minutes. Cover and refrigerate for a minimum of 30 minutes.
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Whilst the meatballs are cooking prepare the pasta as per the pack instructions.
How to make spanish meatballs. Spanish Meatballs or Albondigas are traditionally served at tapas bars in Spain. Saut the meatballs in a little olive oil until cooked through. SCROLL DOWN FOR INGREDIENTS LISTI am a full time self trained executive chef dedicating my time in my 2 family restaurants in Sydney Australia.
Stir the Spanish Pimenton Bravas sauce into the meatballs and bring to a gentle simmer. Chef Susan Odell makes classic Spanish meatballs- great as an appetizer or as a hearty main course when served in a tomato sauce with rice or noodles. Heat the oil in a large skillet.
Whether you serve them for an appetizer tapas party or dinner main dish these small meatballs in a flavorful tomato sauce are perfect for enjoying with a glass of Spanish. Fry the meatballs in. Add the meatballs and cook for a few more minutes coating them in the sauce then remove the star anise add.
Place the ground meat grated garlic cloves lightly beaten egg dried breadcrumbs parsley sweet smoked and hot. The onions contain an enzyme that helps with this process. Roll the meatballs in to golf ball.
Make the meatballs by adding all the ingredients EXCEPT THE BREADCRUMBS to a bowl and mixing well so everything is combined. Its time to smash the mortar to break the fibre of onion and get the jus thats going to make your meat very tender. Serve on top of the cooked pasta.
Incorporate the chopped parsley salt and olive oil. Cut the garlic and onion in fine brunoise and place them in a mortar.
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