5. Meatballs in Tomato Sauce
Meatballs are another Spanish tapas classic, to be found in most bars. It´s very adaptable; soya mince (dried, chilled or frozen) makes a great vegetarian version. To make a more substantial meal, these meatballs would go very well with the patatas bravas and a slice of tortilla.
- 500g minced beef
- 3-4 cloves garlic
- 1 onion
- 1 egg (beaten)
- 4 tomatoes, roughly chopped
- 2 slices stale bread
- white wine
- olive oil
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
Place a little oil from the meatballs into a casserole dish or large earthenware dish 3. Add the onion and garlic and gently fry 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.
Serve with fresh bread