No Spanish bar menu is complete without tapas-style meatballs. They are served with sauce and delicious bread.
It is necessary
- - minced meat - 0.5 kg;
- - onions - 1-2 pcs.;
- - garlic - 3 cloves;
- - fresh greens - a bunch;
- - chicken egg - 1 pc.;
- - paprika - 2 tsp;
- - tomato paste - 1 tablespoon;
- - Bulgarian pepper - 4 pcs.;
- - cayenne pepper - a pinch;
- - drinking water - 150 ml;
- - vegetable oil - 30 ml;
- - salt, spices - to taste.
Instructions
Step 1
Rinse the greens, shake off excess liquid from the leaves, cut. Peel the onions and cut into small cubes. Peel the garlic cloves, crush with the flat side of a knife, then chop finely.
Step 2
Put the minced meat in a deep bowl, add some of the chopped garlic, diced onions and herbs. Add paprika, salt, stir the food. Wash the egg, break it into a small container, shake it, transfer it to the minced meat, mix the composition again. For a more pliable mince, beat it off. To do this, take a piece of minced meat in your hand and throw it on the table with a certain force. Repeat these steps several times. Leave the finished semi-finished product, cover with foil.
Step 3
Prepare the sauce. Heat a skillet over medium heat with oil. Place the finely chopped onion and fry. After 3-4 minutes, add the Bulgarian pepper. Peel it beforehand and cut it into cubes. Pour in water, add tomato paste, spices. Simmer food for 5-6 minutes. At the end of cooking, add the garlic and cayenne pepper.
Step 4
Form the minced meat into meatballs. Sculpt with wet hands, balls 3 cm in diameter. Place the meatballs in the sauce, cook for 15 minutes. Add water if necessary. Serve the dish with the sauce.
