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Are you in need of some new tapas recipes? Of course you are! I have a good feeling your going to love these Spanish Meatballs (Albondigas) and Spanish Fried Potatoes (Patatas Bravas).
I really feel that Spain has the whole eating thing perfected! I firmly believe meals are meant to be long affairs with plenty of food options accompanied by beautifully paired wines.
I have always preferred to have lots of little bites over time rather than one large meal. And these Spanish Meatballs (Albondigas) and Patatas Bravas are two of my favorites!
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Tomato Sauce for Spanish Meatballs
This is such a simple and versatile tomato sauce – a great one to add to your repertoire. And to make things easier, one tomato sauce is made and then split in half for the two tapas recipes! First add the diced onion and garlic to a large pan with olive oil. Cook for 3 – 5 minutes on medium heat, until the onion starts turning translucent. Add the parsley and cook for 1 – 2 minutes more.
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Then add the tomatoes, white wine, sugar or honey and salt and pepper.
Bring to a simmer, breaking down the tomatoes. Turn the heat to low and cook for 1 1/2 hours, stirring occasionally. Taste along the way and adjust the seasonings as necessary.
At this point, remove half of the tomato sauce to a blender or food processor and process until smooth. To the remaining half add the red pepper flakes (making it as spicy as you would like) and continue to cook on low heat until the meatballs are finished frying.
Tapas Recipe 1: Albondigas (Spanish Meatballs)
You will likely find Albondigas offered anywhere Spanish food is served, but the recipes vary greatly! These meatballs are full of warm spices, fried crisp and then served in a spicy tomato sauce – peas optional.
While the tomato sauce is cooking start the meatballs. Make sure all of your ingredients are cold – this keeps the fat from warming up and helps the meatballs keep their shape later on. Mix all ingredients either by hand or in a stand mixer until fully combined.
[/et_pb_text][el_masonry_gallery image_ids=”1550,1549,1548″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Now cover the mix and allow it to rest in the fridge for 30 minutes. This helps the flavors to meld and the meat to cool back down before rolling it into balls. Then remove from the fridge and roll into small balls, roughly 1 1/2″ in diameter.[/et_pb_text][el_masonry_gallery image_ids=”1546,1547″ number_of_columns=”2″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Heat a large pan on medium with 2 – 3 tablespoons of olive oil. Add the meatballs and fry a few minutes on each side, until crisp and cooked through.[/et_pb_text][el_masonry_gallery image_ids=”1543,1542″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Place the meatballs into the spicy tomato sauce as they finish frying. (If adding the peas to the tomato sauce, mix them in right before you add the meatballs.) Allow the meatballs to rest in the sauce until you are ready to serve them. Are you ready for the second tapas recipe?
Tapas Recipe 2: Patatas Bravas
Patatas Bravas are a special Spanish treat – although I think I could eat them every day! Crisp potatoes are sprinkled with smokey paprika, tossed with a smooth tomato sauce and topped with creamy aioli.
There are a few tricks to achieving the perfect fried potatoes. First, remove the starch from the potatoes by allowing them to soak in cold water for 10 – 15 minutes. Drain the potatoes and make sure to fully dry them on paper towels. Wet potatoes will lead to the oil spattering when frying.
Which brings us to the next trick. Double frying! A twice fried potato is a crispy potato. This is the trick for crispy french fries as well. The first time the potatoes are fried at a lower heat for a few minutes – not until golden, but just beginning to lose their sheen. The second time around the heat is higher and you fry until golden.
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After the second frying, remove the potatoes from the oil with a skimmer spoon or tongs, drain the potatoes on paper towels and sprinkle with salt and smoked paprika. I love Penzey’s Smoked Spanish Style Paprika for these! Then toss them in the blended tomato sauce and serve with aioli.
My Sage + Roasted Garlic Aioli is wonderful here or you can also use my quick aioli trick. Simply finely dice 2 cloves of garlic and add it to 1/3 cup of mayonnaise, along with 1 – 2 tsp of olive oil. Whisk well, adding freshly ground pepper to taste.
Tapas Time!
And there you have it! You just made two of my favorite tapas recipes. Now it’s tapas time! I love serving these because I can imagine I’m in Spain…
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What to pair with these two tapas recipes?
Red Wine
I recommend paring this with one of my very favorite wines – Grenache or Garnacha. This Spanish wine has a great price point and tastes even better – bursting with berry flavors and spicy notes! You can also try a nice Pinot Noir.
White Wine
Crisp dry whites such as Pinot Grigio or Verdicchio pair beautifully with these tapas!
Beer
I recommend serving an Amber Ale or IPA to help balance the tomato sauce and cut through any spice![/et_pb_text][et_pb_code _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Spanish Meatballs + Patatas Bravas with Tomato Sauce
Ingredients
Tomato Sauce
- 2 cloves Garlic minced
- 1 medium Sweet Onion diced
- 2 tablespoons Olive Oil
- 2 tablespoons Fresh Parsley chopped
- 1/4 cup White Wine
- 1 28 ounce can San Marzano Style Tomatoes
- 1 tablespoon Sugar or Honey
- Salt + Pepper to taste
- 1/2 - 1 teaspoon Crushed Red Pepper Flakes
- 1/2 cup Fresh or Frozen Peas optional
Albondigas (Meatballs)
- 8 ounces Ground Pork
- 8 ounces Ground Beef high fat content preferred
- 3 cloves Garlic minced
- 1/3 cup Breadcrumbs
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Cinnamon
- 1 teaspoon Cumin
- 1 pinch Nutmeg
- 1 large Egg
- Salt + Pepper to taste
- Olive Oil for frying
Patatas Bravas
- 2 large Gold Potatoes cut into 1 inch cubes
- Oil for Frying
- 1 teaspoon Smoked Paprika
- Salt to taste
- Aioli for Serving
Instructions
Tomato Sauce
- In a large saucepan over medium heat, cook the garlic and onion in olive oil for 3 – 5 minutes, until beginning to turn translucent. Add parsley and continue to cook for another minute or two. Then add the white wine, tomatoes, honey and salt and pepper. Bring to a simmer, breaking down the tomatoes and continue to cook on low for 1 1/2 hours. Taste the sauce and adjust the spices if necessary.
- Move half of the sauce to a blender or food processor and process until smooth. Reserve to toss with fried potatoes.
- To the remaining sauce in the pan add your desired amount of crushed red pepper flakes and continue to simmer until meatballs are ready. A minute or so before adding the cooked meatballs, mix in the peas if using.
Albondigas (Spanish Meatballs)
- Make sure your ingredients are cold and add all of them to a medium bowl or stand mixer. Mix well by hand or mixer until fully combined, cover and let rest in the fridge for 30 minutes. Remove from fridge and roll into balls roughly 1 1/2″ in diameter.
- Heat olive oil in a large frying pan over medium heat. Add the meatballs – making sure not to crowd – and fry on all sides until crisp and cooked through. As they are done cooking add them to the spicy tomato sauce. Serve hot.
Patatas Bravas
- Peel and dice the potatoes and soak in cold water for 10 – 15 minutes to help remove the starch. Drain and dry potatoes well.
- Heat oil in a large heavy bottom pan or cast iron skillet to 300 degrees. Fry potatoes, in batches, for 3 – 5 minutes, until they lose their sheen. Drain on paper towels and allow to cool a bit.
- Turn up the heat until the oil reaches 350 – 370 degrees. Fry the potatoes, in batches, for an additional 3 – 5 minutes, until golden. Drain on paper towels and sprinkle with salt and smoked paprika. Toss with blended tomato sauce and serve with aioli!
Nutrition
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