Cake, Batter, and Bowl

Manchego Stuffed Spanish Meatballs

Appetizers

Apolinaras and I enjoyed a fun Spanish themed dinner party last week. Elina hosted and made fideos with ham, shrimp, and clams, which was just delicious, and Shannon covered dessert and brought cupcakes filled with dulce de leche and topped with almond cream cheese frosting! I decided to whip up a couple of tapas.

The first was spicy Spanish potatoes. Meghan very kindly typed out the recipe for me from one of her cookbooks when I told her they were one of my very favorite tapas, ummm, only about 2 years ago! I tend to collect more recipes than I actually have time to make, but I’m glad I finally found the perfect occasion to make these potatoes because they really hit the spot.

My second contribution was these manchego stuffed Spanish meatballs. I mixed organic ground beef and pork with sweet paprika, panko, egg, and garlic, and stuffed each meatball with a small chunk of Spanich manchego cheese. Then I topped them with a diced tomato sauce that also had roasted red peppers, sun dried tomatoes, and sherry vinegar in the mix. Yum, what a fun little party appetizer!

 

Manchego Stuffed Spanish Meatballs
Printable Recipe

Ingredients:

Sauce:
1 15-ounce can diced tomatoes
1 cup low sodium chicken broth
1/2 cup chopped roasted red peppers
1/2 cup sun dried tomatoes
1 tablespoon sherry vinegar
1/2 teaspoon salt

Meatballs:
1 pound ground sirloin (93% fat free)
1 pound ground pork
1 large egg
3/4 cup panko
3 garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon salt
6 ounces machengo cheese, cut into 40 small chunks
1 tablespoon olive oil

Directions:
To make the sauce, place diced tomatoes, chicken broth, roasted red peppers, sun dried tomatoes, sherry vinegar, and salt in a food processor and pulse for 1 to 2 minutes or until smooth.

To make the meatballs, place ground sirloin, ground pork, egg, panko, garlic, paprika, and salt in a large bowl and knead with your hands until well mixed. Shape into 40 meatballs and put one piece of cheese in the middle of each one, making sure to seal the cheese in well. Heat olive oil over medium high heat in a large nonstick skillet and cook until browned on all sides, working in batches as needed. Add the pureed sauce mixture to pan, along with all the meatballs, and reduce heat to low. Simmer for 15 to 20 minutes or until meatballs are cooked through. Remove meatballs from the pan and simmer sauce an additional 5 to 10 minutes, to thicken, if needed. To serve, spoon sauce over meatballs. Makes 20 servings of 2 meatballs each.

Nutrition: 152 calories, 10.3g fat, 0.6g fiber, 11.3g protein per serving
Cost: $1.05 per serving

Plantain and Black Bean Quesadillas

So, I have to admit that we’re not huge football fans – in fact, I actually always feel a bit lucky that Apolinaras grew up in Europe and doesn’t follow any American sports at all, so I never get stuck watching them. But, I always insist we tune into the Super Bowl...

Wild Mushroom Dip with Toasted Bread Strips

I recently had the pleasure of creating a recipe for Natasha’s 5 Star Makeover Summer '10 Special that she just posted this week. For the challenge we received a package of unique ingredients from Marx Foods and were asked to use one to makeover a dish! I chose to use...

Pizza Onion Rings

A couple months ago, Apolinaras and I spent a long weekend in Chicago. I was scheduled to give a seminar about my lab’s research at the AACR conference at McCormick center, and Apolinaras tagged along to keep me company. Apolinaras and I went to college and grad...

Loaded Sweet Potato Skins

Football season is finally here! Ok, so I admit I actually only know this because I saw a game on while I was browsing through the tv channels on the elliptical at the gym. I’m not actually a huge football fan, and much to my brother’s horror, I’ve never tailgated at...

BBQ Rice Balls Stuffed with Cheddar Cheese

I have a problem – I can’t stop stuffing things with cheese! I recently saw arancini (Italian rice balls) filled with cheese on Lisa is Cooking and Brown Eyed Baker, and immediately started drooling. Of course, I wanted to add my own little twist, so I drew...

Plantain Nachos

The Super Bowl is almost here! I love having the excuse to whip up a bunch of fun appetizers and if you’re not in the mood for football chicken cakes, I have the most mouth watering snack for you – plantain nachos! These are my absolute favorite nachos of all time and...

Chicken Fajita Nachos

Apolinaras headed to the grocery store the other weekend and accidently brought home tortilla chips from Trader Joe’s instead of the tortillas on my list....oops. It was pretty obvious the only solution to this problem was to make chicken fajita nachos instead of...

Sweet Potato and Bacon Stuffed Mushrooms Topped with Hazelnuts

I love stuffed mushrooms and serve them almost every time we have friends over, but I’ve been wanting to lighten them up for awhile now since the usual cream cheese-filled versions are very heavy. When I was making my Truly Outrageous Baked Sweet Potatoes, I was...