Tapas Spanish Appetizers 2000

Tapas-Meatballs in Spicy Tomato Sauce
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 40 minutes + 30 minutes refrigeration 30 minutes 145 N/A 8g N/A 2.9 15g 67mg


INGREDIENTS:
6 oz lean ground pork 6 oz lean ground veal 3 cloves garlic, crushed
1 teaspoon ground coriander 1 teaspoon ground cummin 1 teaspoon ground nutmeg
1 teaspoon ground cinnamon 1/3 cup dry bread crumbs 1 egg
2 tablespoons olive oil SPICY TOMATO SAUCE: 1 tablespoon olive oil 1 onion, chopped
2 cloves garlic, crushed 1/2 cup dry dry white wine 16 oz can crushed tomatoes
1 tablespoon tomato paste 1/2 cup chicken stock 1/2 teaspoon cayenne pepper
1/2 cup frozen peas



1 Combine the pork, veal, garlic, spices, bread crumbs, egg and some salt and pepper in a bowl. Mix by hand until fairly smooth and leaving the side of the bowl. Refrigerate, covered, for 30 minutes.
2 Roll tablespoons of the mixture into balls. Heat 1 tablespoon of the olive oil in a skillet and toss half the meatballs over medium-high heat for 2-3 minutes, or until browned. Drain on paper towels. Add the remaining oil if necessary and brown the rest of the meatballs. Drain on paper towels.
3 To make the spicy tomato sauce, heat the oil in a saucepan over medium heat and add the onion. Cook, stirring occasionally, for 3 minutes, or until transparent. Add the garlic and cook for 1 minute. Increase the heat to high, add the wine and allow to boil for 1 minute. Add the tomatoes, tomato paste and stock and simmer for 10 minutes. Add the cayenne pepper, peas and meatballs. Simmer for 5-10 minutes, or until thick and the meatballs are coated in sauce. Serve hot.

Back