Small meatballs in tomato sauce are one of the traditional small bites served in Spanish tapas bars. I like them accompanied by dry sherry as they do in Spain. You can serve these as an hors d’oeuvre or over some pasta for dinner with a tossed salad.
1/4 cup olive oil
1 large onion, finely chopped
1 large red bell pepper, seeds and ribs removed, and finely chopped
6 garlic cloves, minced
1 large egg
1/2 cup dry red wine, divided
1/2 cup plain breadcrumbs
1/3 cup chopped fresh parsley, divided
2 tablespoons smoked Spanish paprika
3/4 pound ground chuck
3/4 pound ground pork
Salt and freshly ground black pepper to taste
1 (28-ounce) can crushed tomatoes in tomato puree
1 tablespoon dried oregano
Vegetable oil spray
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Combine egg and 3 tablespoons wine in a mixing bowl, and whisk until smooth. Add breadcrumbs, 1/4 cup parsley, and paprika, and mix well.
3. Add 1/2 of onion mixture, beef, and pork, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. While meatballs brown, add remaining wine, tomatoes, and oregano to the skillet with remaining onion mixture. Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat to medium, and simmer sauce, uncovered, for 10 minutes.
5. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes. Season to taste with salt and pepper, and serve immediately.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat in a 350°F oven, covered, for 15 to 20 minutes, or until hot.