Let’s start with how horribly this recipe is named in our delightful Essential Tapas book. We passed over this recipe for the past 5 years of owning this cookbook and finally made it today with Jordan. And it is amazing! We will be making this again soon!
Tiny meatballs with tomato sauce
- olive oil
- 1 red onion, finely chopped
- 1 lb 2 oz fresh ground lamb
- 1 large egg, beaten
- 2 tsp. freshly squeezed lemon juice (1/4 of a lemon)
- 1/2 tsp. ground cumin
- pinch of cayenne pepper
- 2 Tbsp. very finely chopped fresh mint
- pinch of kosher salt
- pinch of pepper
- Heat 1 Tbsp of olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened but not browned.
- Remove the skillet from the heat and let cool.
- Mix with your hands the cooled onions with the lamb, egg, lemon juice, cumin, cayenne, mint, salt and pepper in a large bowl. (if desired: cook a small piece of the mixture and taste to see if the seasoning needs adjusting)
- With wet hands (or gloves) shape the mixture into about 35 3/4 inch-1 inch diameter balls.
- Place on a tray and let chill in the refrigerator at least 20 minutes.
- When ready to cook, heat a small amount of olive oil in a large skillet (amt will vary by the quality of the lamb)
- Arrange the meatballs in a single layer, without overcrowding the skillet, and cook over medium heat about 2 minutes per side, until brown on the outside and pink on the inside. Work in batches until complete.
- 1 Tbsp olive oil
- 3 large garlic cloves, chopped
- 2 oz shallots, chopped
- 1 large red bell pepper, deseeded and chopped
- 1/2 lb ripe, fresh tomatoes, chopped
- 1 thin strip freshly pared orange rind
- pinch kosher salt
- pinch pepper- freshly ground
- pinch (like a few flakes or less) of hot red pepper flake (optional)
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic, shallots, and bell pepper and cook until the bell peppers are soft, but not brown while stirring occasionally.
- Add the tomatoes, orange rind, hot pepper flakes, salt and pepper and bring to a boil.
- Reduce the heat to as low as possible and let simmer, uncovered, until the liquid evaporates and the sauce thickens.
- Puree the sauce in a food processor then press through a fine strainer (or leave as is if you prefer it to be a bit chunky).
The original recipes are found in our Perfect Tapas, a collection of over 100 essential recipes edits according to our preferences.