Craving for some Spanish cuisine at home? Try this easy and delicious Spanish Meat Balls recipe. Perfect for dinner or as a party appetizer!
Ingredients
- 1 lb. ground meat
- 2 slices cubed bread
- 1 onion, grated
- 1/2 c. rice (uncooked)
- 1 tsp. chili powder
- 1/2 tsp. allspice
- 2 eggs
- 1 tsp. salt
- 1 green pepper (optional)
- 2 cans tomato soup
- 2 1/2 soup cans water
- 1 tsp. chili powder
Baking Instructions
- Mix well the first 9 ingredients; shape into small balls.
- Put into a large greased casserole.
- Heat soup, water and remaining chili powder; pour over meat balls.
- Bake, covered, at 375° for 2 hours.
- Yields 6 servings.
Calorie: 350
Total cooking time:2 hours 15 minutes
Difficulty level: Easy
The Tale of the Spanish Meatballs
Ah, Spanish meatballs. Just saying it out loud makes my mouth water. But let me tell you, my first attempt at making them was more of a comedy of errors than a culinary triumph.
Our Cast of Characters
Our ingredient ensemble included: 1 lb. of ground meat, 2 slices of cubed bread, a grated onion (that somehow managed to make me cry more than watching the end of Old Yeller), 1/2 cup of uncooked rice (which was sneakily hiding behind the cereal box), 1 tsp. of chili powder, 1/2 tsp. of allspice, 2 brave eggs, 1 tsp. of salt, 1 optional green pepper (that I initially mistook for a very large jalapeno), 2 cans of tomato soup, 2 1/2 soup cans of water, and another tsp. of chili powder (because who doesn’t like a bit of kick?).
The Mixing Bowl Ballet
First, I mixed the ground meat, bread, onion, rice, chili powder, allspice, eggs, salt, and the green pepper. The eggs didn’t want to cooperate and tried to escape a few times, but don’t worry, I showed them who’s boss. The allspice looked a little scared, but it was all in good fun. The result? A bowl full of potential Spanish meatballs. Or, as I like to call them, “meat blobs”.
The Casserole Caper
Next, I greased up a large casserole dish and arranged my meat blobs with the precision of a watchmaker. Or maybe more accurately, with the precision of a toddler playing with Play-Doh. But hey, it’s the effort that counts, right?
The Saucy Situation
Now, things got really fun. I heated up the tomato soup, water, and remaining chili powder. This mixture was supposed to be poured over the meatballs, but I may have gotten a little carried away and created a small meatball tsunami. No meatballs were harmed in the process, I assure you.
The Baking Brouhaha
Finally, the casserole went into the oven, set at a toasty 375°. The waiting game began. I tried to pass the time by attempting to juggle the remaining eggs. Spoiler alert: don’t try that at home. After 2 hours, the Spanish meatballs were ready, and my kitchen smelled like a dream.
The Tasting Triumph
The final yield? 6 servings of delicious, albeit slightly misshapen, Spanish meatballs. As I took the first bite, I knew it was all worth it. The mix of the savory ground meat, the kick from the chili powder, and the homey taste of the tomato soup made for a meal I won’t soon forget.
So there you have it, my friends. My escapade into the world of Spanish meatballs. Who knew cooking could be such a wild ride? But remember, it’s not about the destination, but the journey. And this journey had me laughing all the way to the dinner table.
