Slow Simmered Spanish Meatballs With Green Olives

Name: Slow Simmered Spanish Meatballs With Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SAFFRON WATER:; 1 pinch Spanish saffron threads, lightly crushed in the palm of your hand; 1/4 cup hot water; FOR THE MEATBALLS:; 1 1/2 pounds lean ground beef or lamb; 1 small potato, peeled and roughly chopped; 1 small onion, roughly chopped; 1/4 red bell pepper, seeded and roughly chopped; 1 teaspoon ground cumin; 4 tablespoons flat-leaf parsley, roughly chopped; 1 egg, lightly beaten; Salt and freshly ground black pepper, to taste; FOR THE SAUCE:; 3 tomatoes, seeded and grated; 1 small red onion, grated; 4-6 cloves garlic, minced; 2 tablespoons good quality extra virgin Spanish olive oil; 1 teaspoon sweet paprika; 2 to 3 pinches hot Spanish paprika (or substitute ground cayenne pepper); 1/4 teaspoon freshly ground black pepper, or to taste; 1 cup flat-leaf parsley, roughly chopped; 1 tablespoon fresh squeezed lemon juice; 1/4 cup saffron water (recipe follows); 1 1/2 cups green Olives From Spain, rinsed and drained; Salt and freshly ground black pepper, to taste

Servings: persons

FOR THE SAFFRON WATER:
1 pinch Spanish saffron threads, lightly crushed in the palm of your hand
1/4 cup hot water
FOR THE MEATBALLS:
1 1/2 pounds lean ground beef or lamb
1 small potato, peeled and roughly chopped
1 small onion, roughly chopped
1/4 red bell pepper, seeded and roughly chopped
1 teaspoon ground cumin
4 tablespoons flat-leaf parsley, roughly chopped
1 egg, lightly beaten
Salt and freshly ground black pepper, to taste
FOR THE SAUCE:
3 tomatoes, seeded and grated
1 small red onion, grated
4-6 cloves garlic, minced
2 tablespoons good quality extra virgin Spanish olive oil
1 teaspoon sweet paprika
2 to 3 pinches hot Spanish paprika (or substitute ground cayenne pepper)
1/4 teaspoon freshly ground black pepper, or to taste
1 cup flat-leaf parsley, roughly chopped
1 tablespoon fresh squeezed lemon juice
1/4 cup saffron water (recipe follows)
1 1/2 cups green Olives From Spain, rinsed and drained
Salt and freshly ground black pepper, to taste

1
Prepare the saffron water:
2
Toast the saffron strands in a warm skillet over low heat for 1 minute. Crumble the toasted saffron strands into the 1/4 cup hot water and set aside.
3
Prepare the meatballs:
4
Combine the potato, onion, red bell pepper, parsley in a food processor and process until very finely chopped, but not yet a paste. In a separate bowl, combine the vegetable mixture with the ground beef or lamb, cumin, egg, and season with salt and pepper to taste. Refrigerate the meat mixture for at least 30 minutes or until ready to cook. Shape the meat mixture into meatballs, approximately 2 inches in diameter and set aside. The mixture should yield 12-16 meatballs.
5
Prepare the sauce:
6
Place an 12-inch deep skillet (with lid) or dutch oven over medium-low heat. Add the grated onion, garlic, olive oil, saffron water, paprika, salt, 3/4 cup of the parsley and hot water. Bring to a boil then reduce the heat to medium-low, cover, and simmer gently for about 7-10 minutes. Add the meatballs one by one, to poach in the sauce and continue to cook, covered, for 15 mins, gently shaking the pan to ensure even cooking. Add the green olives and continue cooking, covered, for 20-30 minutes longer until all the flavors are deep and melded together.
7
Add the lemon juice and adjust the seasoning with salt and black pepper. Garnish with the remaining 1/4 cup parsley and serve piping hot straight from the pan. This recipe is wonderful spooned over rice or accompanied by rustic, crusty bread to soak up the sauce.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: FOR THE SAFFRON WATER:, 1 pinch Spanish saffron threads, lightly crushed in the palm of your hand, 1/4 cup hot water, FOR THE MEATBALLS:, and more.

Yes, Slow Simmered Spanish Meatballs With Green Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!