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5 from 2 votes

Spanish Meatballs with Pepper and Tomato Wine Sauce

Spanish Meatballs with Pepper and Tomato Wine Sauce are fabulous appetizer or main made with black olives and fresh herbs are nestled in a rich red pepper and tomato red wine sauce.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Mains, Spanish Cuisine
Cuisine: Spanish
Servings: 8
Calories: 383kcal
Author: HWC Magazine

Ingredients

Spanish Meatballs

  • 1.5 pounds ground beef
    minced
  • 1.5 cups crackers crumbs
     (We used Mark and Spencers Black olive crackers but you can exchange with gluten free breadcrumbs- put cracker in a sealed plastic bag and pound with a rolling pin until small crumbs)
  • 1 cup olives roughly chopped black seedless
  • 1 teaspoon paprika
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 egg
    beaten
  • ¼ cup olive oil
  • ⅓ cup parsley
    chopped
  • salt and pepper
    to taste

Red pepper and Tomato Wine Sauce

  • 1 tablespoon olive oil
  • 1 onion
    peeled and chopped
  • ¼ cup red bell pepper
  • 3 cloves garlic
    peeled and minced
  • 1 cup red wine
  • 24 oz basic tomato sauce
  • 1 teaspoon paprika
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Preheat the oven to 190 degrees C (375 degrees F)
  • Make the Spanish Meatballs: Mix the ground beef, cracker crumbs, olives, paprika, basil, oregano, egg, olive oil parsley and salt and pepper. Mix well and form mixture into small 1.5 inch meatballs. Place on a greased baking sheet and bake for 12-15 minutes or until golden brown.
  • In the meantime, make the sauce: In a large skillet, place olive oil, chopped onion, chopped red pepper, minced garlic and cook until translucent. Add red wine to the mixture and then add the red tomato sauce, paprika, basil, oregano and salt and pepper to taste.
  • Add baked meatballs to the sauce to finish off cooking and baste for about 5 minutes.
  • Enjoy as a delicious hot tapas or as a lunch or dinner with a tossed salad and maybe a slice of crusty bread to soak up that delicious sauce.

Notes

Spanish Meatballs with Pepper and Tomato Wine Sauce can be made in advance up to 3 days and just heat and eat to serve. After 3 days can be frozen up to 2 months.

Nutrition

Serving: 1g | Calories: 383kcal | Carbohydrates: 9g | Protein: 17g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 781mg | Potassium: 624mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1067IU | Vitamin C: 17mg | Calcium: 57mg | Iron: 3mg