Spanish Meat Balls
These Spanish Meat Balls offer a comforting taste of the past, with tender, flavorful meatballs simmered in a savory broth. The recipe combines finely ground beef with simple ingredients, creating a rich and satisfying dish. Serve these delightful meatballs in a warm soup, garnished with fresh parsley and pimiento for a classic, comforting meal.
Ingredients
- 1 cup Ground beef (Originally 'soup beef'. Ground beef is a modern equivalent.)
- 1 each Egg
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 teaspoon Onion juice (Quantity estimated (not specified in original recipe))
- 2 tablespoons Bread, soaked
- 1/2 cup Breadcrumbs (Quantity estimated (not specified in original recipe))
- 2 tablespoons Vegetable oil (Quantity estimated (not specified in original recipe))
- 2 tablespoons Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
- 1 tablespoon Pimiento, finely chopped (Quantity estimated (not specified in original recipe))
Instructions
- 1In a bowl, combine the ground beef, egg, salt, onion juice, and soaked bread. Mix well until all ingredients are thoroughly combined.
- 2Roll the meat mixture into very small balls, about 1 inch in diameter. Place the breadcrumbs in a shallow dish. Roll each meatball in the breadcrumbs, ensuring they are evenly coated.
- 3Heat vegetable oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
- 4Just before serving, drop the fried meatballs into a warm soup. Sprinkle each meatball with finely chopped parsley and bits of pimiento for color and flavor.