Hey, What’s Cookin’?
Tender, spicy Spanish meatballs in delicious tomato sauce–something the entire family will enjoy! Today’s meatballs are Spanish by virtue of the hot smoked Spanish paprika that is a key seasoning component of the dish.
To get dinner on the table faster, the meatballs can be prepped the night before and refrigerated. When you’re ready to make dinner, pull the meatballs out, assemble the sauce, and dinner is practically ready!
Adapted from: a recipe by Martha Stewart
- 4 cloves garlic, minced
- 2 tsp dried Italian seasoning
- vegetable noodles (such as zucchini, yellow squash, carrot) prepared according to package directions; 1 cup per diner
- grated parmesan cheese
- In a large bowl, combine ground meat, 1/4 cup of the onion, garlic, cumin, 1 tsp of the paprika, ground flax, eggs, parsley, salt and pepper. Using your hands, mix to combine and roll into golf ball-sized meatballs, placing them on a platter
- In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium heat. In 2 batches, brown meatballs on all sides, approximately 8 minutes per batch. Transfer meatballs to a large dish. Add remaining onions, oil, remaining teaspoon paprika, and italian seasoning to skillet; cook until fragrant, 2 minutes. Add the can of tomatoes and cook for 4 minutes. Return meatballs to pan and baste them with sauce. Reduce heat and let the meatballs simmer uncovered for 1/2 hour.
Taste and adjust seasonings if needed. Serve meatballs and sauce over the prepared veggie noodles, and pass the grated parmesam.
- If you want to increase the heat in your meatballs, add 1/2 tsp crushed red pepper to the meatloaf mix.
- A side salad and/or steamed green beans with chopped fresh basil would be a great additions to your meal!
Photograph via Pinterest