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meatballs in baking dish

Spanish Meatballs in Red Ped Pepper Sauce

  • Author: Sarah John
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 90
  • Yield: 4 1x
  • Cuisine: Spanish

Ingredients

Scale

Meatballs

  • 1/2 cup ricotta cheese
  • 2 tablespoons milk
  • 1/3 cup grated manchego cheese, plus more for garnish
  • 1 egg
  • 3 cloves garlic, minced
  • 1 large shallot, minced
  • 1 24 oz jar roasted red peppers, divided (1/4 cup for meatballs; remainder for sauce)
  • 1/4 cup chopped parsley
  • zest of 1 lemon
  • 1 scant tsp saffron threads
  • 1/2 tsp red pepper flakes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2/3 cup bread crumbs (unseasoned)
  • 1 lb ground pork (or chicken)

Sauce

  • remaining roast red peppers
  • 1/4 cup rioja (or other dry red wine)
  • 2 tablespoons melted butter
  • 1/4 chopped parsley

Instructions

  • Combine the ricotta, milk, manchego, and egg in a large mixing bowl. Stir to combine. Next add the garlic, shallot, parsley, and lemon zest. Dice a few pieces of roasted red pepper until you have 1/4 cup. Add to the mixture.
  • Put the saffron and pepper flakes in the base of your mortar and pestle. Grind together. Add 2 teaspoons warm water and stir. Add to the mixture. Add the paprika, salt, pepper, cayenne and bread crumbs. Stir well to combined. Allow the mixture to set for 10 minutes.
  • Add the ground meat. Stir to combined but don’t over-mix. Cover the mixture and allow it to rest in the refrigerator for 30 minutes.
  • Preheat your over to 400 degrees Fahrenheit.  Coat the bottom of a large baking dish with olive oil. Roll the mixture into meatballs about 1&1/2 inches in diameter. Place the meatballs in the prepared dish. Bake for 15 minutes.
  • Meanwhile, coarsely chop the remaining red peppers and place them in a large bowl. Add the wine, melted butter, and parsley. Blend with immersion blender until relatively smooth. If you don’t have an immersion blender, use a food processor, magic bullet or blender to make the sauce.
  • Remove meatballs from oven. Pour the red pepper sauce over the meatballs. Cover the pan with aluminum foil. Reduce the oven temperature to 325 degrees and bake the meatballs another 25  minutes. 
  • Serve the meatballs with plenty of shredded cheese and chopped parsley.

 

Keywords: meatballs, Spanish, saffron,

Find it online: https://diningalfresco.com/spanish-meatballs-in-a-red-pepper-sauce/