Recipe: Spanish meatballs for a tapas evening
If we can’t go to Spain, why not simply bring Spain here? With this easy recipe, you can create a Spanish atmosphere at home in no time. These juicy and flavourful meatballs are infused with a rich tomato sauce, based on a recipe by restaurant Van De Leur. Livin’ La Vida Loca!
How to make the meatballs (12 pieces)
1. Season the minced meat with pepper, salt, ground cumin, 1 tbsp pimenton and panko, then add the egg;
2. Shape the mixture into 12 balls and refrigerate.
How to make the sauce
1. Finely chop the garlic and shallot and sauté both in olive oil;
2. Add a splash of red wine and let the alcohol evaporate;
3. Then add the tin of peeled tomatoes along with half a tin of water;
4. Add the pimenton, ground cumin, pepper and salt to taste and let everything simmer for 5 minutes;
5. Then blend until smooth with the stick blender and add the tomato purée and ginger syrup (taste and adjust the salt);
6. Finally, add the meatballs to the sauce and let them gently simmer until cooked through for 8 minutes (do not stir, but shake the pan).
Musicaaaaa!
Put on some Spanish music and pour yourself a Tempranillo; enjoy!
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