Found in most tapas bars, this traditional dish tastes best when served piping hot straight from the pan. Provide plenty of fresh bread to mop up the juicy tomato sauce.
Serves: 4
2 tablespoons of olive oil
8 oz ground beef
1 cup (2 oz) fresh white breadcrumbs
2 tablespoons grated Manchego or Parmesan cheese
1 tablespoon tomato paste
3 cloves garlic, chopped fine
2 scallions, chopped fine
2 teaspoons chopped fresh thyme
1/2 teaspoon turmeric
Salt and pepper, to taste
2 cups (16 oz) canned plum tomatoes, chopped
2 tablespoons red wine
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh rosemary
In a bowl, thoroughly mix together the beef, breadcrumbs, cheese, tomato paste, garlic, scallions, egg, thyme, turmeric, salt, and pepper. Using your hands, shape the mixture into 12 to 15 firm balls.
Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook for several minutes or until browned on all sides.
Add the tomatoes, wine, basil, and rosemary. Simmer gently for around 20 minutes, or until the meatballs are cooked. Season generously with salt and pepper and serve hot.
Recommended Wines
Marques de Caceres Tinto ’01
A very good Rioja red. Rich and smooth. This ripe red offers plum, raisin, coffee and toast flavors on a thick frame, with firm tannins and a spicy finish. A solid match for grilled or roasted meats.
Allende 2000
Elegant, vivid and sophisticated, showing pure fruit flavors of blackberry and blueberry, accented by vanilla from oak and kept lively by crisp acidity. Well-proportioned and well-integrated. Drink now through 2012. 90 Points.
The modern side of Rioja. Winemaker Miguel de Gregorio and his sister Mercedes produce this Rioja from 100 percent Tempranillo grown on the estate’s 60 acres of terraced vineyards along the Ebro River. The wine is aged for 13 months in a combination of French and American oak prior to bottling. 3,000 cases imported.