Authentic Spanish Pork Meatballs in Piquillo Pepper Sauce
These authentic Spanish pork meatballs are a staple in tapas bars across Spain. Served with a rich piquillo pepper sauce, they are perfect for enjoying with toothpicks for a true tapas experience.
Equipment
- Large mixing bowl
- skillet
- Measuring cups
- spatula
- Mixing spoon
Ingredients
- ½ pound of ground pork
- 1 egg
- 2 tablespoons of onion finely chopped
- ¼ cup of breadcrumbs
- ¼ teaspoon of dried thyme
- 1 teaspoon of sweet paprika
- ½ teaspoon of salt
- ½ teaspoon of ground pepper
- Oil for frying
- Flour for dusting
- For the sauce:
- 1 tablespoon of olive oil
- 1 clove of garlic minced
- 2 tablespoons of chopped onion
- 2 tablespoons of piquillo pepper
- ¾ cup of chicken broth
Instructions
- In a large mixing bowl, combine the ground pork, egg, finely chopped onion, breadcrumbs, dried thyme, sweet paprika, salt, and ground pepper.
- Mix well.
- Form the mixture into meatballs about the size of a teaspoon, making approximately 20 meatballs.
- Heat about ½ inch of oil in a skillet over medium heat.
- Dust the meatballs lightly with flour on all sides.
- Brown the meatballs in the skillet until they are golden on all sides.
- Drain the meatballs on paper towels and set aside.
- In the same skillet, heat the olive oil and sauté the minced garlic, chopped onion, and piquillo pepper until the onions are soft and translucent.
- Add the chicken broth to the skillet and cook for about 10 minutes, allowing the sauce to reduce slightly.
- Add the browned meatballs to the sauce and cook for an additional 10 minutes, turning the meatballs frequently to ensure they are well-coated with the sauce.
- Ensure the meatballs are fully cooked through before serving.
- Serve with toothpicks for an authentic tapas experience.
Notes & Wine Advice
Pair with a Rioja or Tempranillo to complement the rich flavors of the meatballs and sauce.
Nutrition values
Calories: 220 kcal | koolhydraten: 6 g | Eiwitten: 10 g | Vet: 16 g | Suiker: 1 g