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Recipe for :

Spanish Style Meatballs in Tomato Sauce

This recipe has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

Ingredients

500g minced beef
3 - 4 cloves garlic
1 onion
parsley
1 egg (beaten)
4 tomatoes, roughly chopped
2 slices stale bread
milk
white wine
flour
salt
pepper
olive oil

Method

  • In a blender or mortar, crush 2 cloves of garlic with the parsley and mix with a dash of white wine.
  • Place this mixture in a large bowl with the mince, mix well and then leave to stand for 20 minutes.
  • Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes
  • Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed together.
  • Make small balls and roll each one in flour.
  • Cook in plenty of hot oil until they turn golden brown, drain and place in a casserole dish.

For the sauce:

  • Finely chop the onion and the remaining garlic
  • Using a little oil from the meatballs, gently fry the onion and garlic until they begin to brown.
  • Add the chopped tomatoes and about half a glass of white wine.
  • Bring to the boil and cook for 5 minutes
  • Pour the sauce over the meatballs and then place in a moderate oven for 20 - 25 minutes.

Serves: 4

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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