Slow Simmered Spanish Meatballs With Green Olives Recipes

SPANISH MEATBALLS WITH GREEN OLIVES

Steps:

• Trim crusts and soak bread in milk.
• Mix bread, crushed garlic, freshly grated nutmeg, finely minced parsley egg, and salt and pepper
• Add ground beef.
• Form meat into small walnut size meatballs.
• Roll meatballs in flour.
• Cut onion into rings.
• Heat olive oil in heavy pan.
• Cook meatballs until browned; remove from pan.
• Add more olive oil.
• Brown onions lightly .
• Add meatballs back to pan with the sliced stuffed green olives.
• Add wine and chicken stock.
• Cook until thickened, about 5 minutes.

SLOW SIMMERED SPANISH MEATBALLS WITH GREEN OLIVES

Steps:

• Prepare the saffron water: Toast the saffron strands in a warm skillet over low heat for 1 minute. Crumble the toasted saffron strands into the 1/4 cup hot water and set aside. Prepare the meatballs: Combine the potato, onion, red bell pepper, parsley in a food processor and process until very finely chopped, but not yet a paste. In a separate bowl, combine the vegetable mixture with the ground beef or lamb, cumin, egg, and season with salt and pepper to taste. Refrigerate the meat mixture for at least 30 minutes or until ready to cook. Shape the meat mixture into meatballs, approximately 2 inches in diameter and set aside. The mixture should yield 12-16 meatballs. Prepare the sauce: Place an 12-inch deep skillet (with lid) or dutch oven over medium-low heat. Add the grated onion, garlic, olive oil, saffron water, paprika, salt, 3/4 cup of the parsley and hot water. Bring to a boil then reduce the heat to medium-low, cover, and simmer gently for about 7-10 minutes. Add the meatballs one by one, to poach in the sauce and continue to cook, covered, for 15 mins, gently shaking the pan to ensure even cooking. Add the green olives and continue cooking, covered, for 20-30 minutes longer until all the flavors are deep and melded together. Add the lemon juice and adjust the seasoning with salt and black pepper. Garnish with the remaining 1/4 cup parsley and serve piping hot straight from the pan. This recipe is wonderful spooned over rice or accompanied by rustic, crusty bread to soak up the sauce.

SPANISH MEATBALL & BUTTER BEAN STEW

Steps:

• Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
• Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.

SLOW SIMMERED SPAGHETTI AND MEATBALLS (CROCK POT)

Steps:

• Pour spaghetti sauce and tomatoes with juice into a slow cooker.
• Add chopped onion, garlic, and Italian seasonings; mix well.
• Add still-frozen meatballs; stirring to mix well. Make sure meatballs are covered with sauce.
• Cover the slow cooker, turn to LOW heat; cook 7-8 hours.
• Just before serving, cook spaghetti according to package directions. (This can be done ahead of time, noodles drained and tossed w/ olive oil, and refrigerated. Reheat noodles in the microwave before serving.).
• Serve sauce and meatballs over spaghetti. Pass Parmesan cheese at the table.
• NOTE: Any style tomato-based (marinara style) spaghetti sauce can be used. The jar sizes may vary from brand to brand but this is okay.

SLOW-COOKER MEATBALL SANDWICHES

Steps:

• Place meatballs and sauce in a 3- or 4-qt. slow cooker. Cook, covered, on low 3-4 hours or until meatballs are heated through. , On each bun bottom, layer cheese, meatballs and, if desired, pepperoncini; replace tops.