Spanish Meatballs
"Tasty little meatballs to serve as appetizers or serve on rice as an entree.
Let me know what you think ... but PLEASE be nice ... I am new here and I scare easily. ;)"
photo by Bonnie G #2
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
40 meatballs
- Serves:
- 6-8
ingredients
-
Meatballs
- 1 1⁄2 lbs ground beef
- 1⁄2 cup breadcrumbs
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 tablespoons parsley, chopped
- 2 eggs
- 1⁄2 cup flour
-
Sauce
- 5 ripe tomatoes, peeled and chopped
- 2 medium bell peppers, chopped
- 2 large onions, chopped
- 1⁄2 cup white wine
- 1 teaspoon salt
directions
- In a large bowl, mix together all meatball ingredients EXCEPT flour.
- Roll mixture into 2" balls.
- Roll each ball in the flour.
- Lightly oil a skillet with olive oil and fry the meatballs on med.- high heat until golden brown.
- Put meatballs in a large saucepan and set aside.
- In the same skillet you fried the meatballs in, add the onions and peppers and cook until tender.
- Add the tomatoes and cook another 8-10 minutes or until tomatoes are the consistency you like.
- Add the wine and cook about 3 more minutes.
- Salt and pepper to taste.
- Pour sauce mixture onto meatballs and let simmer on low about 10 minutes.
- Best served on rice or rice-a-roni.
- *NOTE* If you like a sweeter sauce, try mixing 3 Tbsp grape jelly with the wine before adding it to the sauce.
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Reviews
-
These are so easy and taste great, held together well and the sauce that went with it was just what I was looking for, a little different and fresher tasting than most marinara sauces. I made one small change for convenience in that I used a can of diced tomatoes instead of fresh. So good -
I have to admit, when I told DH we were going to have meatballs for dinner he gave me "the look". lol So, I put it off a few days & tonight was the night. I caught him sniffing around the kitchen not 10 minutes into starting the cooking & at dinner all he could talk about was how moist the meatballs were & how much he liked the "non-tomato sauce" sauce. DS had the same compliments. I too really enjoyed the change from canned tomato sauce to fresh whole tomatoes (I used Romas & left the peel on) & the fact that the meatballs were the "star" of the show instead of being overpowered by the sauce. I used the grape jelly because my favorite cocktail meatballs growing up were mom's grape jelly & chili sauce. I served it over fettucini tonight (only because that's the only part of the meal that my picky toddler was going to eat. ;)) but look forward to trying it again with rice. Thanks for sharing your recipe, Moonchild! Made & enjoyed for Fall 2009 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=310505&postdays=0&postorder=asc&start=0
Tweaks
-
Used a can of diced tomatoes instead of fresh and turned out just fine
RECIPE SUBMITTED BY
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
I'm a Southern Gal ... Georgia born and raised. I have 3 wonderful grown children and 4 totally delightful g-babes (they call me Ya-ya).
I love to cook and try new dishes. I am mostly a So. Ga. country cook hough I refuse to deep fry anything. Instead, I oven fry a good bit and mostly I bake.
I just bought myself a bread machine (found it brand new ... never been opened ... at a Goodwill store for only $24.00 !!! Good deal! The recipes in the booklet were awful so I searched for more and found, not only a great roll recipe, but I also discovered the wonderful world of RecipeZaar!
I do believe I am really going to like this place!
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