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Meatballs with Iberian ham

Meat60 minutes6 people350 calories
1/52/53/54/55/5 (1 votes)
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By Irene Arcas

Meatballs with Iberian ham

And for today, a recipe of a lifetime, of the most traditional and the ones we like the most: meatballs with Iberian ham. A simple, simple, but incredibly tasty recipe. Sometimes we opt for very elaborate dishes or with different ingredients, and we can forget about delicacies from our land like these meatballs. Let's go for it?

The only advice we would give you for this recipe is that the ham is of medium-high quality. If it is Iberian ham It will give us a really good taste. The amount is small, so it's worth it. It's a bit like when we eat some ham croquettes. Sometimes they are Serrano ham and they are good, but when you try some made with Iberian ham, you notice the little pieces in each bite… mmmm… it is that it is other level totally. So we can take the opportunity to use some envelope or piece of Iberian ham that has been harder or that the cut is from the hardest area for this type of dish.

oh! And don't forget that you can freeze them, so it is also a good idea to make more to have in the freezer to enjoy them whenever we want.

At the end of the recipe we leave you a trick for you to accompany them with White rice Y you get the most out of your time!!

Iberian ham meatballs

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A lifelong recipe, one of the most traditional and the ones we like the most: meatballs with Iberian ham. A simple, simple, but incredibly tasty recipe.

Iberian ham meatballs
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: meat
  • Calories: 350
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 100 g of bread from the previous day in pieces
  • 2 cloves of garlic for the meatball dough
  • 3 sprigs of fresh parsley
  • 200 g of Iberian ham in pieces
  • 500 g of minced beef or pork or mixed
  • 2 eggs
  • 50g milk
  • 1 teaspoon of salt
  • 1 teaspoon of nutmeg
  • 1 pinch of cinnamon
  • freshly ground black pepper to taste
  • flour for coating
  • 250 g onion, quartered
  • 2 cloves of garlic for the meatball sauce
  • a bay leaf
  • 50 g olive oil
  • 100 g of white wine
  • a pinch of sweet paprika
  • 300g chicken/beef stock or water

Preparation

  1. Preparation of the meatball dough

    Put the ham in the glass and chop function Turbo 1 second, 3-5 times. Remove to a large bowl and reserve.

  2. Put the bread, garlic and parsley in the glass and grate 15 seconds, speed 8. Add the eggs, milk, salt, nutmeg, pepper and cinnamon and mix 20 seconds, speed 3. Remove to the bowl and reserve.

  3. Now we add the meat to that bowl little by little and mix it with a spoon or directly with our hands.

  4. We are forming our meatballs and we are passing them through flour and we are leaving them placed in a wide tray separated from each other.

  5. Cooking of the meatballs

    Now at this point we can decide how we want to cook our meatballs, choose your option!:

    1. Baked: 180º degrees, place them on a greased baking tray and bake them for 10 minutes on one side and 5 minutes on the other. The cleanest option, light in terms of kcal and more comfortable when we have a large number of meatballs to cook. Although they are a little drier.
    2. Sauteed: in a frying pan with a splash of oil we brown them on all sides. (We save that oil for the sauce because it will have a delicious juice and flavor!!). My favorite option because they are super juicy, and they don't have as many kcal as the fried ones. It is true that it is more work because you have to do them in at least 2 batches and it gets a little more dirty.
    3. Fries: the most traditional option and they are delicious... although here the kcal go up a little.

    Once cooked, leave them in a large pot to finish cooking over low heat.

  6. We prepare the sauce and finish our meatballs

    Put the oil, onion and garlic in the glass and blend 3 seconds, speed 5. We lower the remains of the lid and walls and program 6 minutes, temperature 120º, speed 1.

  7. Add the paprika and cook 30 seconds, 120º, speed 1.

  8. Add the laurel, the wine, the broth and program 3 minutes, 100º, speed 3. 

  9. We add the sauce to the pot where we had the meatballs and cook them 25 minutes over low heat stirring halfway through cooking.

    DELICIOUS!

Notes

With white rice they are to die for. TIP: Don't wash the glass! We are going to take advantage of cooking it while our meatballs are made in the pot. Here we leave you the recipe for a delicious white rice: https://www.thermorecetas.com/basic-recipe-cook-rice-with-thermomix/  


Discover other recipes of: Meat, Regional Cuisine, Easy, More than 3 years

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