Andalusian meatballs are a delicious main course consisting of small meatballs served with a very creamy sauce made from peppers and roasted onions. A real delight that I recommend serving with homemade toasted bread.
Hope you like it and I look forward to your feedback on my Instagram profile @isaporidicasa !!!
- Difficulty: Easy
- Preparation time: 40 Minutes
- Portions: 4 PEOPLE
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 14 oz mixed ground meat (beef pork)
- 1 egg
- 1 stale roll
- 1/4 cup milk
- 2/3 cup Grana Padano DOP
- 1 clove garlic
- parsley
- salt
- pepper
- breadcrumbs
- extra virgin olive oil
- 2 red peppers (large)
- 1 red onion (large)
- 1 bunch basil
- 3/4 cup hazelnuts
- 1 clove garlic
- 3/4 cup sour cream
- 1/2 tablespoon sweet paprika
- salt
- pepper
- 1 teaspoon dried oregano
Tools
- Pan
- Bowl
Preparation of Andalusian meatballs
Place the ground meat in the bowl with the egg, the grated Grana Padano, two tablespoons of breadcrumbs, salt, the roll soaked in milk and well squeezed, the chopped garlic clove, and parsley. Adjust with salt and pepper.
Work the mixture thoroughly to make it well combined. Form small meatballs and coat each one in breadcrumbs. Let the meatballs rest in the refrigerator for 30 minutes.
First, wash the peppers, peel the onion, and cut into 4 parts. Place the vegetables on the baking tray lined with parchment paper. Preheat the oven to 400°F (200°C) and cook for about 35 minutes. Once cooked, remove the vegetables from the oven and put the peppers in a paper bag to cool. Finally, remove the pepper skin and cut into pieces.
Meanwhile, toast the hazelnuts in a pan
Prepare the sauce for the meatballs. Place the peppers, onion, basil leaves, peeled garlic, hazelnuts, oregano, and sweet paprika in the food processor. Blend until you get a smooth and slightly grainy consistency
Then add the sour cream and adjust with salt and pepper
If the mixture is too thick, you can add one or two tablespoons of water, and if you like strong flavors, I recommend a bit of chili powder.
Heat a drizzle of extra virgin olive oil in the non-stick pan. Add the meatballs and brown them on all sides over medium heat, moving the pan without using a spoon to turn them.
Cook the meatballs for a few minutes until they are completely browned
Add the freshly prepared sauce, lower the heat, and cook covered with the lid for ten minutes until the meatballs are well-cooked and creamy. Serve immediately and enjoy!
