These Spanish inspired meatballs are made without fillers such as bread and are Keto friendly. To combat dryness, we’ve added shredded zucchini and Manchego to the meatballs. Delish.
Course Appetizer, Hors d’Oeuvres, Side Dish, Snack
Keyword Keto, Pintxo, Spanish, tapas
Prep Time 30minutes
Cook Time 1hour30minutes
Total Time 2hours
Author Kevin Krycka
For the Meatballs
1 1/2TbspSpanish Olive Oil, dividedEVOO is good
1TspSmoked PaprikaSweet is okay
1TbspAleppo Pepper FlakesSubstitute or leave out
1Lbs Ground TurkeyOrganic
1LinkSpicy SausageOrganic, local
2 TbspParsley, chopped
2TspKosher Salt, dividedIf using table salt, cut amount in half
1TspPepper, coarsly ground, divided
For the Tomato Sauce
2TbspSpanish Olive Oil
6OzRed WineSpanish origin if possible, like a rioja or Navarro
Heat olive oil in skillet on med-low heat until shimmering. Add paprika, cumin, and pepper flakes to bloom. Stir frequently. Dump onion and garlic all at once with salt and pepper to taste. Sauté until onion is translucent. Set aside to cool.
In a large bowl combine remaining indredients along with cooled onion mixture. Mix thoroughly with a fork making sure pork and turkey are evenly incorporated. Form into 1” balls by hand, or using a small ice cream scoop. Use some olive oil on your hands to prevent sticking. Place on parchment paper lined baking sheet into a 450 degree preheated oven for 15 minutes. Remove and set aside. You’ll add these to the sauce later.
Heat olive oil in large sauce pan on medium low heat until shimmering. Add onion, paprika, and cumin. Stir frequently to toast the spices. Add garlic, saute for 1 minute. Next pour the red wine into the skillet, stir to scrape up any bits stuck to the bottom of the skillet. Cook for a few minutes. Add the tomato, stir to combine. Raise heat to medium and add chopped basil. Season to taste. Immediately add meatballs to sauce, rolling them around to get coated. Place lid on sauce pan, lower heat to simmer for 1 hour.
Plate and Finish
Place meatballs on a serving platter and cover with the sauce. Sprinkle with ribbons of manchego cheese. Drizzle a little EVOO on top to make it a little prettier. Take it one step further and add some chiffonade of basil.