Spanish Meatballs with Cherry Tomato Sauce (Edit recipe)

These Spanish Meatballs with Cherry Tomato Sauce are an easy, delicious and rustic way to incorporate some healthy, lean protein into your diet. They’re bursting with flavour, the meatballs can be assembled ahead of time, and they can be served in a variety of ways.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	400
Fat:	26 g
Carbohydrates:	12 g
Protein:	32 g
Cholesterol:	87 g
Sodium:	271 mg
Fiber:	2 g
Sugars:	4 g
Calculated for total recipe.

by Primal Gourmet

View original recipe

Serves: 3-4

Ingredients

For Spanish Meatballs

1 lb Ground Beef, or medium ground red meat of choice (elk, venison, bison, wild boar, or pork)
.25 cup Parsley, fresh
.25 cup Red Onion, finely chopped
1 tsp Garlic Powder
.5 tsp Cayenne Pepper
1 tsp Smoked Paprika, Spanish
.5 tsp Kosher Salt
.25 tsp Ground Fresh Black Peppercorns
1 Tbsp Extra Virgin Olive Oil

For Cherry Tomato Sauce

1 pint Cherry Tomato, sliced in half
.25 cup Red Onion
3-4 cloves Garlic, finely sliced
.5 Anaheim Pepper, fresh (or more fresh red chili pepper, optional)
.25 cup Parsley, finely chopped, plus extra for garnish
.5 cup free range, organic Chicken Stock, or water
2 Tbsp Extra Virgin Olive Oil, (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Spanish Meatballs

Add all meatball ingredients into a large mixing bowl. Use your hands to mix until just combined. *Avoid overworking the meat or it will toughen.
Use a spoon or melon baller to separate mixture into 14-16 golfball-sized portions. Rub your hands with tiny bit of oil or water and roll into meatballs.
Preheat 1 tbsp EVOO in a non-stick or stainless steel skillet over med-high heat. Carefully add meatballs and brown in batches. Cook until golden brown and caramelized on all sides (approximately 12min total).
Transfer cooked meatballs to a tray and set aside.

For the Cherry Tomato Sauce

Discard all but 2-3 tbsp of rendered fat in the pan. If required, add an additional 2-3 tbsp EVOO.
Drop heat to med-low and add onions. Season with a tiny pinch of salt and cook 3-4 min or until onions have softened slightly. Add garlic and chili peppers, cook an additional 1-2 minutes.
Add tomatoes and cook 4-5 min or until slightly softened. Add stock or water and reduce by half (approx. 2-3min).
Taste for seasoning and adjust sauce with salt and pepper as required. Return meatballs to pan and toss everything to coat.
Transfer Spanish Meatballs and Cherry Tomato Sauce to a serving platter and garnish with freshly chopped parsley.