The perfect appetizer for sharing, these Spanish-inspired meatballs are spiked with smoked paprika, garlic and cumin.
Recipe tags: beef base, moderate difficulty, side, beef, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | ground beef |
| ⅓ cup | bread crumbs |
| 1 | egg |
| 2 Tbsp | Better Than Bouillon® Organic Roasted Beef Base |
| 2 Tbsp | The Original “Louisiana” Brand Hot Sauce™ |
| 3 tbsp | olive oil |
| 4 | cloves garlic, minced |
| 1 Tbsp | ground cumin |
| ½ Tbsp | smoked paprika |
| 1 jar | strained puréed tomatoes (passata) |
| ¼ cup | finely chopped fresh cilantro |
Directions
In large bowl, mix together ground beef, bread crumbs, egg, Roasted Beef Base and hot sauce. Roll into 18 meatballs.
Heat oil in Dutch oven or large saucepan set over medium heat; cook garlic, cumin and smoked paprika for about 1 minute or until fragrant. Stir in tomatoes; bring to boil.
Stir in meatballs; return to boil. Reduce heat to medium-low; cover and cook for about 20 minutes or until meatballs are cooked through and tender. Stir in cilantro.
• Substitute ground pork or veal for ground beef if desired.
• Serve over rice or pasta of your choice.