School of Tapas: Spicy meatballs
Raciones: 6
Small spicy meatballs with pepper sauce
  • 750g of minced beef
  • 3 garlic cloves
  • 1 medium egg
  • Breadcrumbs
  • 100g virgin olive oil
  • 1 medium onion
  • 2 tablespoons sweet pimentón (or 3-4 sweet dried peppers, ground)
  • 1 tablespoon crushed cumin
  • 250 ml beef broth
  1. First make the meatballs. Mash the garlic well in a mortar. Beat the egg and add the mashed garlic to mix well. Add this seasoning to the ground beef and mix well with your hands or with a fork. Set aside.
  2. To make the sauce, pour half the olive oil in a pan, heat to low and stir-fry the finely chopped onion. When wilted, add the sweet pimentón and the crushed cumin, and toss to mix, just a few seconds as the pimentón can develop a bitter flavor if too toasted.
  3. Add the broth and process if you want the sauce to be smooth. Set aside.
  4. Shape the meatballs, small and oval, a bit like smallish croquettes. Salt them and roll them in breadcrumbs. Fry in batches in the remaining olive oil in a pan where you can fit all the meatballs.
  5. Remove all the oil from the pan (remember the sauce already carries olive oil), clean the burnt breadcrumbs that may remain, and add all the fried meatballs along with the sauce.
  6. Salt to taste and cook on low heat for about 10-15 minutes, not longer, so that the sauce is reduced slightly and the flavors start to meld.
Recipe by Recetas caseras con fotos paso a paso de Miriam García at