AMAZING Mushroom Meatballs | Spanish-Style in Spicy Tomato Sauce

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Wash and pat dry the mushrooms. Pulse them in a food processor for just 3 to 4 seconds, in batches, until finely chopped but not pulverized. Finely chop the onion and roughly chop the garlic.
2. Heat 2 tbsp (30 ml) olive oil in a large frying pan over medium heat. Add the onion and mushrooms and cook, stirring every 1 to 2 minutes. After about 5 minutes, add the garlic and cook, stirring every minute, until the mushrooms are lightly browned, about 8 minutes in total. Remove from the heat and transfer to a large bowl.
3. Once cool enough to handle, about 3 to 4 minutes, add the breadcrumbs, egg, parsley, dried thyme, salt and pepper. Mix well, then press down until the mixture has a paste-like texture.
4. Shape spoonfuls of the mixture into balls about the size of a golf ball. If the mixture is too wet, add more breadcrumbs; if too dry, add some whisked egg.
5. Heat 3 tbsp (45 ml) olive oil in the same pan over medium heat. Add the meatballs in a single layer and cook, gently turning every minute, for about 8 minutes until golden all over. Remove and set aside.
6. In the same pan over medium heat, add the minced garlic and stir constantly for 15 to 20 seconds. Add the hot and sweet smoked paprika, stir quickly, then add the tomato sauce and season with salt and pepper. Simmer for 3 to 4 minutes until slightly thickened.
7. Return the meatballs to the pan and simmer for another 2 to 3 minutes, until heated through.
8. Transfer the sauce to a serving dish, top with the meatballs and sprinkle with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionEggMushroomBreadcrumbTomato sauce