Tapas-Style Meatballs

  • 1 1/2 Cup  white wine
  • 2 1/2 Cups  beef broth
  • 2 Tablespoons  flour
  • dried bay leaf
  • large leek, white part only, chopped
  • large yellow onion, chopped
  • cloves garlic, finely chopped
  • 1 Cup  Spanish olive oil
  • 1 Cup  flour
  • cloves garlic, finely chopped
  • eggs, lightly beaten
  • 1/4 Cup  finely chopped flat-leaf parsley
  • 1/2 Cup  fresh white bread crumbs
  • 1 1/2 lbs  coarsely ground pork
  • 1 1/2 lbs  coarsely ground beef
  • 1 1/2 cups white wine
  • 2 1/2 cups beef broth
  • 2 tbsp flour
  • 1 dried bay leaf
  • 1 large leek, white part only, chopped
  • 1 large yellow onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 cup Spanish olive oil
  • 1 cup flour
  • 4 cloves garlic, finely chopped
  • 4 eggs, lightly beaten
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/2 cup fresh white bread crumbs
  • 1 1/2 lbs coarsely ground pork
  • 1 1/2 lbs coarsely ground beef
These saucy meatballs figure in a wide range of dishes that make up the constellation of little snacks served in tapas bars all over Madrid.

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