Spanish meatballs
In the original recipe the meatballs finish cooking in a tomato sauce. I thought it would be simpler (and less messy) to simply serve the meatballs. They are oven-baked, so relatively healthy. I prepared these the day before and reheated them before serving, but they were delicious straight from the oven, and you could also serve them cold if that is your preference.
Details
- Prep Time:
10 min - Cook Time:
25 min - Ready Time:
35 min
Servings
30 pieces
Ingredients
- 500 gs Beef mince
- 500 gs Pork mince
- 1 cup Dried breadcrumbs
- 3 cloves Garlic minced
- 2 tbsps Parsley chopped
- 1.5 tsps Coriander seeds ground
- 0.5 tsp Nutmeg
- 0.5 tsp Cumin
- pinch Cayenne
- 0.5 tsp Salt
- 0.25 tsp Black pepper ground
Directions
- Preheat oven to about 170*C. Grease a baking tray (I used baking paper).
- In a bowl, combine all ingredients.
- Form the mixture into small meatballs (about 1 inch/2 cm). You should get about 30+ meatballs.
- Place on the baking tray and bake in the oven until cooked through, about 20-25 minutes.
- Remove from oven and serve.
05.02.10 | 
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