Spanish Meatballs in Smoky Pimentón Tomato Sauce

By Sprig Originals ✓ · cooked up in Sprig

Small pork-and-beef meatballs, enriched with finely chopped serrano ham for a savory backbone, browned in olive oil and simmered until tender in a garlicky tomato sauce built on sweet and hot pimentón. Serve them in a shallow dish with plenty of crusty bread — this is tapas-bar cooking, meant for sharing and mopping.

Ingredients

• 1/2 cup fresh breadcrumbs from day-old crusty bread
• 1/3 cup whole milk
• 12 oz ground pork
• 8 oz ground beef (85% lean)
• 2 oz serrano ham, very finely chopped
• 3 cloves garlic, finely minced
• 3 tbsp flat-leaf parsley, finely chopped
• 1 large egg, lightly beaten
• 1 tsp sweet pimentón (Spanish smoked paprika)
• 1/2 tsp ground cumin
• 1/4 tsp freshly grated nutmeg
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup all-purpose flour, for dredging
• 3 tbsp extra-virgin olive oil

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 small red bell pepper, finely diced
• 4 cloves garlic, thinly sliced
• 1 tbsp sweet pimentón (Spanish smoked paprika)
• 1/2 tsp hot pimentón or pinch of cayenne
• 1 tbsp tomato paste
• 1/2 cup dry Spanish white wine or fino sherry
• 1 28-oz can whole peeled tomatoes, crushed by hand
• 3/4 cup chicken broth
• 1 bay leaf
• 1 tsp sherry vinegar
• 1/2 tsp sugar, if needed
• to taste kosher salt and black pepper

• 2 tbsp flat-leaf parsley, chopped
• 1 loaf crusty bread, sliced

Instructions

1. In a large bowl, stir the fresh breadcrumbs into the milk and let them soak for 5 minutes until pasty. Mash with a fork to break up any lumps.
2. Add the ground pork, ground beef, chopped serrano ham, minced garlic, parsley, egg, 1 tsp sweet pimentón, cumin, nutmeg, 3/4 tsp salt and 1/2 tsp black pepper to the soaked crumbs. Mix with your hands just until evenly combined — about 30 seconds. Overmixing makes the meatballs springy.
3. Scoop level tablespoons of the mixture and roll into small 1-inch balls, about 34 to 38 total. Keeping them small is the point: they cook fast and eat like tapas. Arrange on a tray and chill 15 minutes while you start the sauce.
4. For the sauce, heat 2 tbsp olive oil in a wide 12-inch skillet or shallow braiser over medium heat. Add the onion and red bell pepper with a pinch of salt and cook 8 to 10 minutes, stirring, until soft and just starting to color. Add the sliced garlic and cook 1 minute more.
5. Pull the pan off the heat for 15 seconds, then stir in 1 tbsp sweet pimentón, the hot pimentón and the tomato paste. Return to low heat and cook 45 seconds, stirring constantly — paprika scorches instantly and turns bitter.
6. Pour in the wine or fino sherry, raise the heat to medium-high and simmer 2 minutes, scraping the pan. Add the hand-crushed tomatoes, chicken broth and bay leaf. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes, stirring occasionally. Transfer the sauce to a bowl and wipe the pan.
7. Spread the flour on a plate. Roll the chilled meatballs lightly in flour and tap off the excess. Heat 3 tbsp olive oil in the same skillet over medium-high until shimmering.
8. Brown the meatballs in two batches, 4 to 5 minutes per batch, turning with tongs so they color on most sides. They should be deeply golden but still raw inside. Transfer to a plate.
9. Pour off any burnt oil, return the sauce to the skillet and bring to a gentle simmer. Nestle in all the meatballs plus any juices, spooning sauce over the tops. Cover and simmer very gently for 18 to 20 minutes, shaking the pan occasionally, until the meatballs register 160°F at the center and the sauce has thickened around them.
10. Remove the bay leaf. Stir in the sherry vinegar, taste and adjust with salt, pepper and a pinch of sugar if the tomatoes are sharp. Let the pan rest off the heat 5 minutes, then scatter with parsley and serve warm in shallow dishes with plenty of bread.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Char-Grilled Oysters with Garlic-Worcestershire Butter

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem