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Spicy Spanish Meatballs

This recipe for Spicy Spanish Meatballs has been reproduced courtesy of Orce Serrano Hams -

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

Spanish meatballs are a favourite tapas dish and this hot and spicy version make an exciting change.

Ingredients for Spicy Spanish Meatballs

600g minced beef
½ onion, peeled and roughly chopped
2 slices of bread
2 cloves garlic, peeled and roughly chopped
1 tablespoon tomato ketchup
1 dried chilli, chopped
1 egg, beaten
1 tablespoon fresh chopped parsley
Dash of white wine

How to make Spicy Spanish Meatballs

  • Remove the crusts from the bread, tear into chunks and blend in a food processor until you get breadcrumbs, then place into a mixing bowl.
  • Blend the onion, chilli and garlic in the processor and add to the mixing bowl.
  • Add the mince, tomato ketchup, wine and egg to the bowl, season and mix well until all the ingredients are blended together.
  • Shape the mixture into balls, then dust in a little flour shaking off the excess.
  • Fry in hot oil for a few minutes until golden and drain on kitchen paper.
  • Cook in a medium oven for about 20 minutes until cooked through.
  • Serve with cool yoghurt dip.

Makes around 18 meatballs

Spanish Meatballs

Orce Serrano Hams

Published with permission of Orce Serrano Hams