Casa
Martin
Cookbook
Spanish Meatballs
These are delicious saffron scented meatballs which can be served alone as a tapas or snack or with a tomato and red pepper sauce.
400g minced Pork or Veal (or half & half)
100g Touchino or Jamon
2 slices stale Bread crusts removed
Pinch grated Lemon Zest
1 tbsp Lemon Juice
1 tsp Thyme
Salt & Cayenne Pepper
Pinch Saffron crumbled
1 Egg
5 tbsp Flour
5 tbsp Olive Oil
Process or chop finely the meats, bread and seasonings. Stir in the egg. Pinch off pieces of the mixture about the size of golf balls and roll in flour. Fry the meatballs in the hot oil shaking the pan every now and then so that the balls roll and get a good colour on all sides. They should take about 10-15 minutes to cook through.