Spanish Meatballs

C G

By
@Celestina9000

I started scribbling a list the other day of ingredients that would sound good in Spanish-style meatballs. This is what transpired. I realized that the ingredients are almost identical to a chicken recipe I prepared about six years ago. Ground lamb can replace the beef or use in combination; as would ground pork.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
16-18 meatballs
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 lb
ground beef, lamb or pork (or combination)
1/3 c
finely minced yellow onion
1-2 clove
garlic, peeled and finely minced
2 Tbsp
almond meal (or grind whole almonds to cornmeal consistency)
1/2 c
finely ground breadcrumbs (any rustic bread, barra de pan, ciabatta, etc.)
1/2 tsp
spanish smoked paprika, or more if desired
1/2 tsp
dried parsley
pinch
ground cinnamon
1/4 c
mayonnaise (olive oil mayo or regular, your choice)
3/4 tsp
orange zest, finely grated
salt, to taste
cracked black pepper, to taste

Step-By-Step

1Place the meat in a large bowl along with the remaining ingredients. Combine.
2Cover bowl and chill the meatball mixture at least 30 minutes. Chilling the meat makes it easier to form into balls.
3Preheat oven to 350 degrees. Use an oiled small cookie dough scoop and arrange meatballs on a parchment-lined baking sheet.
4Bake the meatballs about 30 minutes or until browned. Turn the meatballs over and the baking sheet around at the halfway mark for even browning.

Transfer the meatballs to a plate lined with paper towels and drain then arrange on a serving platter.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Spanish