Spanish Meatballs in Cherry Black Pepper Sauce/Dip

16 Dec

1 lb gr beef
.25 lb ground chorizo
1 TBS garlic, minced
1 bunch green onions, chopped
1 TBS parsley, chopped
1 tsp cumin
2 tsp Spanish paprika
2 tsp Spanish anchovy paste
1 tsp salt
1 tsp black pepper, ground
1-2 eggs
.5 cup Manchego cheese, grated
1 cup breadcrumbs
1 TBS olive oil
Mix beef and chorizo in large bowl. Add: garlic, onion, parsley, cumin, paprika, salt, black pepper. Combine ingredients until thoroughly blended. Add egg(s) and cheese and blend in. Add breadcrumbs and blend until fully incorporated. Measure out 1 ounce portions of mixture and roll into a ball. Chill meatballs on a baking pan for 30 minutes.
Add olive oil to frying pan. When hot, add meatballs to brown on all sides. Place pan-fried meatballs on baking pan, pour about 3/4 of the sauce over meatballs and stir to coat. Bake at 350 for about 20 minutes. Serve hot with remaining sauce as a dip.
1 TBS olive oil
2 tsp garlic, minced
1 tsp Spanish anchovy paste
1 cup red wine (Tempranillo)
1 cup beef broth
15 oz can tomato sauce
.5 tsp salt
1 tsp cumin
1 tsp Spanish paprika
.5 tsp black pepper, ground
1 tsp red pepper flakes
10 oz jar cherry black pepper jam
Cook garlic and onion in olive oil until just soft. Wisk in anchovy paste and cook briefly. Add wine, broth, and tomato sauce. Stir and cook for a minute, then add salt, cumin, paprika, black pepper, and red pepper flakes. Stir and cook to reduce by about one quarter. Let cool.
Combine cooled sauce and jam in food processor and blend well.

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