Spanish meatballs
Ground Lean Meats
Ground Lean Beef
30 min
Preparation
45 min
Cooking
6
Portions
Ingredients
- 908 g (2 lbs.) lean ground beef Fontaine Family
- 190 ml (3/4 cup) Italian breadcrumbs
- 1 egg
- 60 ml (1/4 cup) cooking cream
- 125 ml (1/2 cup) chopped fresh parsley
- 5 ml (1 tsp.) garlic powder
- 5 ml (1 tsp.) onion powder
- 5 ml (1 tsp.) smoked paprika
- 1.25 ml (1/4 tsp.) cayenne pepper
- Salt and pepper as needed
Sauce
- 1 onion, chopped
- 1 red pepper, chopped
- 3 cloves of garlic, chopped
- 500 ml (2 cups) beef broth
- 250 ml (1 cup) chili sauce
- 85 ml (1/3 cup) brown sugar
- 30 ml (2 tbsp.) Dijon mustard
- Olive oil as needed
- 2.5 ml (1/2 tsp.) smoked paprika
- Salt and pepper as needed
Preparation
- In a bowl, combine all the ingredients for the meatballs, mix well, then form into balls about 1 ½ inches in size (this makes about 23-25 balls).
- In a saucepan with 2 tablespoons of oil, brown the meatballs over high heat for about 1 minute on each side or until nicely colored. Remove the meatballs and set aside.
- In the same pot, over medium-low heat, add olive oil and sauté garlic, onion and peppers with paprika, salt and pepper for about 4 minutes or until peppers are tender.
- Add chili sauce, brown sugar and Dijon mustard and mix well.
- Stir in beef stock until well blended, then bring to a boil.
- Return the meatballs to the sauce and simmer over low heat for 25 minutes.
- When the meatballs are cooked, remove the pot from the heat and allow to stand for 10 minutes to allow the sauce to thicken.
- Serve over mashed potatoes or rice.