Spanish Meatballs

Submitted by Moonchild64

"Tasty little meatballs to serve as appetizers or serve on rice as an entree. Let me know what you think ... but PLEASE be nice ... I am new here and I scare easily. ;)"

 

• Ready In: 55mins
• Ingredients: 12
• Yields: 40 meatballs
• Serves: 6-8

ingredients

• Meatballs

• 1 1⁄2 lbs ground beef
• 1⁄2 cup breadcrumbs
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 2 tablespoons parsley, chopped
• 2 eggs
• 1⁄2 cup flour

• Sauce

• 5 ripe tomatoes, peeled and chopped
• 2 medium bell peppers, chopped
• 2 large onions, chopped
• 1⁄2 cup white wine
• 1 teaspoon salt

directions

1. In a large bowl, mix together all meatball ingredients EXCEPT flour.
2. Roll mixture into 2" balls.
3. Roll each ball in the flour.
4. Lightly oil a skillet with olive oil and fry the meatballs on med.- high heat until golden brown.
5. Put meatballs in a large saucepan and set aside.
6. In the same skillet you fried the meatballs in, add the onions and peppers and cook until tender.
7. Add the tomatoes and cook another 8-10 minutes or until tomatoes are the consistency you like.
8. Add the wine and cook about 3 more minutes.
9. Salt and pepper to taste.
10. Pour sauce mixture onto meatballs and let simmer on low about 10 minutes.
11. Best served on rice or rice-a-roni.
12. *NOTE* If you like a sweeter sauce, try mixing 3 Tbsp grape jelly with the wine before adding it to the sauce.

Reviews

[Bonnie G #2]

These are so easy and taste great, held together well and the sauce that went with it was just what I was looking for, a little different and fresher tasting than most marinara sauces. I made one small change for convenience in that I used a can of diced tomatoes instead of fresh. So good

 

[Tinkerbell]

I have to admit, when I told DH we were going to have meatballs for dinner he gave me "the look". lol So, I put it off a few days & tonight was the night. I caught him sniffing around the kitchen not 10 minutes into starting the cooking & at dinner all he could talk about was how moist the meatballs were & how much he liked the "non-tomato sauce" sauce. DS had the same compliments. I too really enjoyed the change from canned tomato sauce to fresh whole tomatoes (I used Romas & left the peel on) & the fact that the meatballs were the "star" of the show instead of being overpowered by the sauce. I used the grape jelly because my favorite cocktail meatballs growing up were mom's grape jelly & chili sauce. I served it over fettucini tonight (only because that's the only part of the meal that my picky toddler was going to eat. ;)) but look forward to trying it again with rice. Thanks for sharing your recipe, Moonchild! Made & enjoyed for Fall 2009 Pick A Chef. You've been adopted! :) http://www.recipezaar.com/bb/viewtopic.zsp?t=310505&postdays=0&postorder=asc&start=0