spanish meatballs
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.
prep time
15 Min
cook time
30 Min
method
Bake
yield
16-18 meatballs
Ingredients
- 1 pound ground beef, lamb or pork (or combination)
- 1/3 cup finely minced yellow onion
- 1-2 clove garlic, peeled and finely minced
- 2 tablespoons almond meal (or grind whole almonds to cornmeal consistency)
- 1/2 cup finely ground breadcrumbs (any rustic bread, barra de pan, ciabatta, etc.)
- 1/2 teaspoon spanish smoked paprika, or more if desired
- 1/2 teaspoon dried parsley
- pinch ground cinnamon
- 1/4 cup mayonnaise (olive oil mayo or regular, your choice)
- 3/4 teaspoon orange zest, finely grated
- - salt, to taste
- - cracked black pepper, to taste
How To Make spanish meatballs
-
Step 1Place the meat in a large bowl along with the remaining ingredients. Combine.
-
Step 2Cover bowl and chill the meatball mixture at least 30 minutes. Chilling the meat makes it easier to form into balls.
-
Step 3Preheat oven to 350 degrees. Use an oiled small cookie dough scoop and arrange meatballs on a parchment-lined baking sheet.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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