Spanish Meatballs

Name: Spanish Meatballs
Yield: Makes 30
Cuisine: Spain
Ingredients: 3 tbsp dry sherry; 250 ml chicken stock; 800 g canned chopped tomatoes; 12 green Spanish olives; ½ sweet green pepper; 2 tbsp olive oil; 2 tbsp plain flour; 1 onion, peeled; sea salt; freshly ground black pepper; 1 tbsp finely chopped parsley; 1 free-range egg; 1 garlic clove, peeled and crushed; ½ tsp freshly grated nutmeg; 500 g minced lamb or beef; 500 g minced lamb or beef; 125 ml milk; 2 thick slices stale bread

Preparation info

Makes
30

Difficulty
Easy

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

Do this ahead of time and serve as a lazy, light lunch with some salad and the Catalan tomato bread.

Ingredients

2 thick slices stale bread
125 ml milk
500 g minced

Europe
Spain
Lunch
Main course
Mediterranean

Method

Trim off the crusts and soak the bread in the milk for 5 minutes, then squeeze dry. Using your hands, mix the bread with the meat, garlic, nutmeg, parsley, egg, salt and pepper. Form the mixture into small balls, the size of a walnut, and roll in the flour.

Chop the onion. Cut the green pepper into strips, discarding the seeds.

Heat the olive oil in a heavy-based fry pan, and co