Looking for an appetizer to take to an upcoming party or one that is different then what you have traditionally served at holiday get togethers? This is one that is so full of flavor and is a real party pleaser. Although it’s not a simple and quick fix, it is worth the time. These spanish meatballs were a hit at a recent wine club event and I’m sure you’ll like them too.
Our last wine club event a month ago was themed “Around the World.” Each attendee was to bring a favorite wine from another country and an appetizer to share. I have become a huge fan of the wine Este, which is a product of Spain. Hubby lived in Spain for 6 1/2 years while in the Navy and he thought this wine was amazing and he said he could close his eyes and he’s right back there. Since I was going with a Spanish wine, I might as well make a Spanish style appetizer to go with it. After scouring Pinterest, the internet and my vast collection of cookbooks, I pieced this one togehter from many of the recipes I looked it. What resulted was a tasty and not super spicy meatball that paired perfect with my Este.
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Spanish Meatballs Appetizer
Print recipe
Ingredients
- 4 teaspoons olive oil
- 8 jarred red peppers (sliced thin)
- 1/2 cup red onion (sliced thi)
- 4 teaspoons fresh garlic (minced)
- 1/8-1/4 teaspoon crushed red pepper
- 1/2 cup pinot grigio wine
- 1 can fire roasted diced tomatoes (14.5 oz can)
- 1 can spicy red pepper diced tomatoes (14.5 oz can)
- 1 cup manzanilla olives (sliced)
- 2lb ground chicken
- 1/2 cup grated red onion
- 1/2 cup italian seasoned bread crumbs
- 2 Large eggs (beaten)
- 4 teaspoons paprika
- 2 teaspoons red wine vinegar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
Directions
| Step 1 | |
|
In a large deep skillet, add the olive oil and heat on medium heat. Add the jarred red peppers, onion and garlic and cook until fragrant. Add the red pepper and wine and heat on medium until it boils slightly. Add the two cans of tomatoes and manzanilla olives and bring to a low boil again. Reduce heat to medium-low and simmer.  | |
| Step 2 | |
|
While the sauce is simmering, it's time to make the meatballs. Take all the remaining ingredients and blend them together in a bowl. Using a melon baller or a teaspoon, take pieces out and roll them into meatballs.  | |
| Step 3 | |
| Drop the meatballs into the sauce and bring the heat up to medium. Cook the meatballs, turning once, for 10 minutes or until cooked through. | |
| Step 4 | |
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Cook for less time if you make small meatballs or longer if you want them bigger. I always check the temp with a meat thermometer to ensure it's cooked fully.  | |
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These are so full of flavor and went fast at the wine club party, which was held outdoors under the stars. It’s always so nice to hang out with friends and enjoy good wine, good food and excellent company. The nice thing wtih this recipe is you can make large meatballs or even make smaller ones depending on what you’re serving them with. Versatility is the name of the game here! Even though hubby absolutlely hates green olives, he picked around them and found the olive flavor in the sauce not too overpowering. I think they turned out perfect.
For more appetizer ideas like these Spanish Meatballs, follow my Appetizer Pinterest board
Follow Lori’s Culinary’s board Appetizers & Little Bites on Pinterest.
Kimberly says
September 29, 2014 at 12:26 pmThis looks so good! I’m drooling right now. Pinned. We had so much fun partying with you at our last party. We hope to see you tonight’s party at 7 pm. We love to see what you have been working on! https://loulougirls.blogspot.com/
Happy Monday! Lou Lou Girls
Kimberly recently posted…Spinach Artichoke Dip
Jaren (Diary of a Recipe Collector) says
October 2, 2014 at 8:13 pmThese sound delicious! Thanks for linking up with SNF! Pinned to our party board!
Jaren (Diary of a Recipe Collector) recently posted…Gooey Halloween Popcorn Crunch
Lori Hart says
October 3, 2014 at 9:11 amThanks! Glad you like them. Have a great weekend