These traditional Spanish meatballs are absolutely delicious. They are soft and tender with a herb infused simmered sauce. (Gluten Free and Vegan)
To make the meatballs: Combine all meatball ingredients in a large bowl and mix together until evenly distributed. Shape the meatballs (1 inch balls).
Heat a large skillet with 2 tbsp preferred oil on medium heat. Add the meatballs and continue to flip them until evenly browned on all sides. Set aside.
Heat the olive oil in a large cast iron pan (or other desired skillet). Add the hing, curry leaves, cumin, paprika, ginger powder, cinnamon and stir.
Add the ruffle balsamic and apple cider vinegar and deglaze the pan until vinegar has reduced.
Then add the crushed tomatoes, water, sugar, bay leaves and oregano. Stir for 2 mins.
Add the meatballs. Season with salt and freshly ground black pepper.
Simmer on a low heat for about 20 – 25 minutes (mixing every 3-4 mins to prevent sticking on the bottom) until the meatballs are tender and the tomato sauce has slightly thickened. Enjoy!
Ingredients
Directions
To make the meatballs: Combine all meatball ingredients in a large bowl and mix together until evenly distributed. Shape the meatballs (1 inch balls).
Heat a large skillet with 2 tbsp preferred oil on medium heat. Add the meatballs and continue to flip them until evenly browned on all sides. Set aside.
Heat the olive oil in a large cast iron pan (or other desired skillet). Add the hing, curry leaves, cumin, paprika, ginger powder, cinnamon and stir.
Add the ruffle balsamic and apple cider vinegar and deglaze the pan until vinegar has reduced.
Then add the crushed tomatoes, water, sugar, bay leaves and oregano. Stir for 2 mins.
Add the meatballs. Season with salt and freshly ground black pepper.
Simmer on a low heat for about 20 – 25 minutes (mixing every 3-4 mins to prevent sticking on the bottom) until the meatballs are tender and the tomato sauce has slightly thickened. Enjoy!
