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spanish meatballs

(1 rating)
Recipe by
Vallèe du Willamette, OR

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.

(1 rating)
yield 16 -18 meatballs
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For spanish meatballs

  • 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

How To Make spanish meatballs

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

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