Spanish Meatballs

By: Chef Christine Seah posted Mar 10th 2016 10:22AM

Spanish Meatball

2kg             beef, minced
1kg             pork, minced
7                   garlic cloves, peeled and grated
3                 whole eggs
2                 yellow-onions, peeled, diced and sweated
1.5 cups     Japanese panko
½ cup         heavy cream
50g             parsley, minced
5 tbsp         paprika
1 tbsp         Japanese curry powder
½                nutmeg
Cooking oil, for cooking
Sesame seeds, sliced spring onions, bacon bits, for garnishing
Salt and freshly ground pepper, to taste

Meatball Sauce
5                 garlic cloves
4                 shallots, peeled and sliced
3 tbsp         chopped paprika
2                 red onions, peeled and sliced
1 cup          sun-dried tomatoes with oil
¼ cup         soy sauce
4 tbsp         tomato paste
Red pepper puree, to taste
For meatball sauce: Heat all the ingredients (except the tomato paste) in  a saucepan over a low heat until onions are confit. Add in the tomato paste and stir well until mixture turn brownish-red. Transfer the mixture into a canister and blend with a hand-held blender until smooth. Add in red pepper puree and mix well.
Mix well the minced beef and pork in a mixing bowl and set aside. Mix  all the remaining ingredients in another mixing bowl and  set aside until mixture has the same consistency as the minced meat. Add in the minced meat and knead well. Set aside.  Heat frying pan with cooking oil over a low heat until hot. Add in the minced meat mixture and season to taste with salt and freshly ground pepper. Saute the mixture until well-incorporated. Remove and shape into 75g balls. Place the meat balls onto a baking pan and bake in a preheated oven at 200°C until cooked through.  
Spoon the meatball sauce onto each serving plate and top with baked meatballs. Sprinkle with sesame seeds and garnish with sliced spring onions and bacon bits. Makes 15

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