SPANISH MEATBALLS

Spanish Meatballs image

I started scribbling a list the other day of ingredients that would sound good in Spanish-style meatballs. This is what transpired. I realized that the ingredients are almost identical to a chicken recipe I prepared about six years ago. Ground lamb can replace the beef or use in combination; as would ground pork.

Provided by C G

Categories Beef

Time 45m

Number Of Ingredients 12

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Ingredients

1 lb ground beef, lamb or pork (or combination)
1/3 c finely minced yellow onion
1-2 clove garlic, peeled and finely minced
2 Tbsp almond meal (or grind whole almonds to cornmeal consistency)
1/2 c finely ground breadcrumbs (any rustic bread, barra de pan, ciabatta, etc.)
1/2 tsp spanish smoked paprika, or more if desired
1/2 tsp dried parsley
pinch ground cinnamon
1/4 c mayonnaise (olive oil mayo or regular, your choice)
3/4 tsp orange zest, finely grated
salt, to taste
cracked black pepper, to taste

Steps:

1. Place the meat in a large bowl along with the remaining ingredients. Combine.
2. Cover bowl and chill the meatball mixture at least 30 minutes. Chilling the meat makes it easier to form into balls.
3. Preheat oven to 350 degrees. Use an oiled small cookie dough scoop and arrange meatballs on a parchment-lined baking sheet.
4. Bake the meatballs about 30 minutes or until browned. Turn the meatballs over and the baking sheet around at the halfway mark for even browning. Transfer the meatballs to a plate lined with paper towels and drain then arrange on a serving platter.

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