Spanish-Style Meatballs
 
 
Serves: 6-8
Ingredients
Meatballs:
  • ½ lb. GROUND BEEF
  • ½ lb. GROUND CHORIZO
  • 4 GARLIC CLOVES, minced
  • 4 GREEN ONION, finely chopped
  • 1 Tablespoon FRESH PARSLEY, chopped
  • ½ teaspoon GROUND CUMIN
  • ½ teaspoon PAPRIKA
  • ¼ teaspoon SALT
  • ¼ teaspoon BLACK PEPPER
  • 1 EGG
  • 2 Tablespoons PARMESAN CHEESE
  • ¼ cup BREADCRUMBS
  • ½ Tablespoon OLIVE OIL
Sauce:
  • 1 Tablespoon OLIVE OIL
  • 2 GARLIC CLOVES, minced
  • 2 GREEN ONIONS, finely chopped
  • 2 cups BEEF BROTH
  • 1 15 oz. can TOMATO SAUCE
  • ½ teaspoon SALT
  • ¼ teaspoon CUMIN
  • ½ teaspoon PAPRIKA
  • ¼ teaspoon BLACK PEPPER
  • ¼ teaspoon RED PEPPER FLAKES
  • 1½ Tablespoons CHERRY PRESERVES
  • 2 Tablespoons FLOUR
  • 1 BAY LEAF
Instructions
Make the meatballs:
  1. Cover a baking sheet with waxed paper and set aside.
  2. In large bowl, mix together beef and chorizo. Add garlic, green onion, parsley, cumin, paprika, salt and pepper. Mix well (I used my hands!).
  3. Add egg, Parmesan cheese and breadcrumbs. Mix again.
  4. Shape into rounded Tablespoon sized balls, place on baking sheet and chill for 30 minutes.
Make the sauce:
  1. Heat olive oil in a dutch oven or deep pot. Cook garlic cloves and green onions for a few minutes. Stir in broth, tomato sauce, cumin, paprika and pepper. Allow to cook for a few minutes. Remove about ¼ cup of the sauce to a small bowl, whisk in flour until smooth. Return to pan and add cherry preserves and bay leaf.
Cook the meatballs:
  1. Brown meatballs in small batches in ½ Tablespoon olive oil. After browning on each side, add to pan with sauce. When all the meatballs are browned, simmer in sauce about 20 minutes.
  2. Discard bay leaf before serving.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2015/04/spanish-style-meatballs/