Today, I want to share one of my favourite Spanish tapas: Spanish meatballs in tomato sauce.
These Spanish meatballs in tomato sauce are a favourite of many, so I turned this recipe into a keto version with a big smile!
With tomato sauce, you have to be careful not to get too many carbohydrates, so I just solved that by giving the sauce on the side, instead of balls bathed in the sauce.
You can eat the balls as a delicious tapa or appetizer. Keep the leftovers in the fridge, as it is easy protein & fat to add to your lunch the next day!
150mlred wineor bone broth if you have that (more keto :-))
Mix the meat with the minced beef in a large bowl, parsley, onions, garlic, HOT smoked paprika, egg and breadcrumbs. Season with salt & pepper and knead well. Then form 20-25 meatballs, the size of a golfball.
Heat a dash of olive oil in a wide frying pan and fry the Spanish meatballs all around, over medium heat. Make sure all sides are well seared. Remove the meatballs from the pan and put them in an oven dish for half an hour in the oven.
Meanwhile, in the remaining fat, you can now fry the onions, garlic and pepper pieces for 4-5 minutes. Add the oregano and cumin and cook for 1 minute. Add the tomatoes along with the wine and bring to the boil.
Normally we put the meatballs in the sauce, here we do it a bit differently: we serve the sauce separately so you can dip in it. This way you get less carbohydrates from the tomatoes!
I always prepare some extra balls, balls are handy to take with you for lunch or as a snack in between if you are hungry!
For my daughter I prepare it with chopped nuts, so she gets a lot of healthy fats!