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Spanish Meatballs Recipe

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This recipe for Spanish Meatballs, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Hyland
Added: Saturday, September 19, 2009



3/4 lb ground turkey or chicken
1/4 lb minced bacon, raw
1 medium onion, grated
1 clove garlic (1 tsp minced)
3 Tbsp soy sauce
1 tsp oregano
1 Tbsp pinenuts (optional)
2 Tbsp dried bread crumbs


1 medium onion, chopped
1 clove garlic (1 tsp minced)
Olive Oil
1 tsp chopped fresh parsley
Salt and pepper to taste
2 small, ripe tomatoes, chopped
1 carrot, grated
1 cup white wine
2 whole cloves
1/2 beef bouillon cube
1/2 cup water
1 cup peas
1 bayleaf
Tomato puree

Mix the minced chicken or turkey with the minced bacon. Add onion, garlic, soy sauce, oregano, pinenuts and breadcrumbs to the meat. Mix all ingredients together very well.

Make small balls with the mixture - about the size of a large marble. Coat them lightly in the flour and put all the balls on a large plate until you are ready to fry them.

To make the sauce: In a large saucepan, combine the onion, garlic, parsley, salt and pepper in a non-stick pan with a little olive oil. Saute gently until they are soft. Stir in chopped tomatoes and carrot. Add the white wine and cloves. Dissolve bouillon cube in water and add to sauce. Add peas, bayleaf and tomato puree to taste. Stir well and simmer over low heat.

Put some olive oil in a non-stick frying pan, enough to cover the bottom of the pan, and fry the meatballs until they are brown all over. Turn meatballs over so that they cook on all sides, making sure heat is not to high - you do not want them to burn. You may need to fry them in several batches. As each batch is done, add to the sauce. Simmer for 30 minutes.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
This recipe is from Jorge's mother, Alicia, and is one of his favorites.




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