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.
1.5cupscrackers 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)
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.