Spanish Meatballs
-
Prep:
15 min. -
Cook:
45 min. -
Serves:
4
Recipes
Recipe tags: beef base, moderate difficulty, main, beef, skillet
Ingredients
Meatballs
| Quantity | Ingredient |
|---|---|
| ⅔ cup | Italian-seasoned bread crumbs |
| ½ cup | grated Romano or Parmesan cheese |
| 2 | eggs, beaten |
| 2 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 2 tsp | dried oregano |
| 2 | cloves garlic, minced |
| ¾ | fresh chorizo sausage, casings removed |
| ¾ | ground beef |
| ¼ cup | olive oil, divided |
Tomato Sauce
| Quantity | Ingredient |
|---|---|
| 1 | onion, finely chopped |
| 1 Tbsp | Better Than Bouillon® Roasted Beef Base |
| 3 | cloves garlic, minced |
| 1 tsp | smoked paprika |
| 1 tsp | dried oregano |
| a pinch of hot pepper flakes | |
| ½ cup | white wine |
| 1 | jar (22 oz) puréed tomatoes |
| ½ cup | chopped fresh parsley |
Directions
Directions for Meatballs
-
1
In large bowl, combine bread crumbs, cheese, eggs, Beef Base, oregano and garlic until smooth. Add sausage meat and ground beef, mixing gently until well combined. Roll into 16 meatballs.
-
2
Heat half of the oil in large skillet set over medium-high heat; cook meatballs, in batches and adding more oil as needed, for 6 to 8 minutes or until browned all over. Transfer to plate.
Directions for Tomato Sauce
-
1
In same skillet, cook onion over medium heat for about 5 minutes or until softened. Add Beef Base, garlic, paprika, oregano and hot pepper flakes. Cook for about 2 minutes or until fragrant.
-
2
Add white wine; cook, scraping up brown bits, for about 5 minutes or until reduced by half. Stir in tomatoes; bring to simmer.
-
3
Return meatballs and any accumulated juices to pan. Simmer, partially covered, for about 20 minutes or until sauce is thickened and meatballs are tender. Stir in parsley.
Tip: If desired, simmer in a slow cooker on low for 2 hours, then set to warm. Thread onto skewers or serve with toothpicks as an appetizer.