Spanish Tapas Recipes With Beef

Albondigas (Tapas Spanish Meatballs) • Curious …

WEBAug 11, 2020 · Sauté the onion until softened, 3-5 minutes. Add the crushed tomatoes, beef stock, wine, paprika, and salt. Mix well and …

1. In a small sauté pan, heat ½ Tbsp oil over medium heat. Add the onion and garlic. Sauté until softened, 3-5 minutes. Set aside to cool.
2. Place the torn bread in a small bowl and pour the stock over it. Let the bread soak up the stock for 2-3 minutes.
3. In a medium bowl, combine the ground pork, ground beef, egg, grated cheese, parsley, salt, and pepper. Add the cooled onion mixture and soaked bread. Using a large fork or your hands, mix the ingredients until evenly combined.
4. Heat the remaining oil in a large sauté pan over medium high heat.

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Albondigas – Smoky SpanishStyle Meatballs in Sofrito

WEBApr 24, 2024 · Next, heat 1-2 tablespoons of olive oil on medium-high heat in a frying pan. Once hot add the meatballs and fry for 6-7 minutes or until they are evenly browned. …

Rating: 4.8/5(11)

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Spanish Meatballs (like those in Madrid tapas bars)

WEBMar 9, 2021 · Step 4: In a large, non-stick skillet brown the meatballs on all sides in hot olive oil in two batches, placing both batches of browned …

1. Add breadcrumbs, milk, and finely chopped onion to a large bowl; stir until well combined and let stand 5 minutes.
2. To breadcrumb mixture, add pork, beef, eggs, salt, pepper, nutmeg and parsley. Knead mixture gently until thoroughly combined (do not overwork or your meatballs will be tough). Cover and refrigerate while you make the sauce (about 40 minutes).
3. Meanwhile, in a medium saucepan heat 1 tablespoon of the olive oil over medium heat until hot. Add onion and carrot; cook and stir until softened and starting to brown, 5-7 minutes. Add paprika, tomatoes plus 1/4 cup of their juice and brandy. Increase heat to high; cook and stir 1 minute, or until reduced slightly. Stir in wine and chicken stock and bring to boil; reduce heat to medium-low. Partially cover and simmer 30 minutes, stirring occasionally. Season with salt to taste.
4. Puree half of the sauce in a standard blender and return to saucepan. Or puree half of the sauce right in the saucepan with an immersion blender. Place over low heat to keep warm while you prepare the meatballs. (Add chicken stock as needed if sauce is getting too thick.)

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