Tapas refers to a variety of bite-size Spanish appetizers traditionally served with sherry or cocktails. These veal-and-pork meatballs are flavoured with oil-cured olives and served in a delicately spicy tomato sauce. To save time, use 3 tbsp prepared black olive tapenade instead of pitting your own olives. Avoid canned pitted olives, because they don't have as much flavour as oil-cured olives or tapenade.
- Portion size 78 servings
- Credits : Holiday Best 2013
Ingredients
Sauce :
Method
In food processor, finely chop olives. In bowl, whisk together olives, eggs, bread crumbs, green onions, parsley, garlic, salt, pepper and cayenne. Add veal and pork; mix thoroughly. Shape by level 1 tbsp into balls.Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until instant-read thermometer inserted into a few meatballs reads 160°F (71°C), about 12 minutes.
Sauce: In saucepan, heat oil over medium heat; cook onion, garlic, paprika, hot pepper flakes, salt and pepper, stirring occasionally, until onions are softened, about 5 minutes.
Add tomato sauce; simmer for 20 minutes. Add meatballs, stirring to coat. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight containers for up to 24 hours or freeze for up to 3 weeks. Thaw in refrigerator; heat through over medium-low heat, about 5 minutes.)
Nutritional facts per piece: about
- Sodium 134 mg
- Protein 3 g
- Calories 35.0
- Total fat 2 g
- Cholesterol 14 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 2.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 2.0
