Appetizers / Snacks
Spanish Meatballs with Tomato-Saffron Sauce
Add to your arsenal of appetizers with these Spanish-style meatballs (albóndigas) that are perfect for any celebration or revelry. They are a cocktail party’s best friend — they’re bite-sized, easy to eat, and full of flavor.
FOR THE MEATBALLS, COMBINE:
FOR THE SAUCE, COMBINE:
Preheat oven to 425° with racks in middle and lowest positions. Coat two baking sheets with nonstick spray.
For the meatballs, combine bread and milk in a large bowl, mashing together to form a paste. Add pork, Manchego, ¼ cup parsley, 2 Tbsp. oil, egg, paprika, garlic, cumin, coriander, salt, and pepper and mix until combined. Form pork mixture into 1-inch meatballs and transfer to prepared baking sheets. Bake meatballs until golden and cooked through, 12–15 minutes.
For the sauce, combine sherry and saffron in a small bowl; set aside. Heat 1 Tbsp. oil in a large skillet over medium.
Add onions and cook until softened and starting to brown, about 6 minutes. Add garlic and cook until fragrant, 1 minute.
Deglaze skillet with sherry mixture and add bay leaf; reduce 1 minute. Add tomatoes and capers, season with salt and pepper, and simmer sauce over medium heat, about 5 minutes; discard bay leaf.
Transfer meatballs to sauce and keep warm until ready to serve. Garnish meatballs with parsley leaves and almonds.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 6g 30%
Cholesterol 51mg 17%
Sodium 352mg 14%
Carbs 5g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.