Versatile and refined
Stuffed meatballs
These meatballs are a traditional dish from the south of Spain and are easy to make in just a few steps. Eat them hot or cold – they taste good either way!
Ingredients
250 g Iberian bacon
250 g pork loin
250 g turkey breast
250 g ham
2 garlic cloves
1 kg breadcrumbs/stale breadcrumbs
8 to 10 eggs
Salt
1 tsp pepper
Grated nutmeg
Pinch of saffron threads
Olive oil
Chicken stock
250 g pork loin
250 g turkey breast
250 g ham
2 garlic cloves
1 kg breadcrumbs/stale breadcrumbs
8 to 10 eggs
Salt
1 tsp pepper
Grated nutmeg
Pinch of saffron threads
Olive oil
Chicken stock
Method
-
Step 1
Finely chop the bacon, pork loin, turkey, ham and garlic into roughly 0.5 cm pieces. Mix in the breadcrumbs. -
Step 2
Beat the eggs and mix into the meat that’s just been chopped, along with the salt, pepper, grated nutmeg and a pinch of saffron threads. -
Step 3
Put everything to one side for a couple of hours and leave to rest until the mixture has properly absorbed the egg. -
Step 4
Now shape the mixture into meatballs (6.5 cm in diameter). Cook the meatballs with the chicken stock in a saucepan for around an hour.
Tip: The meatballs can be eaten hot with the broth or cold. Either way, it’s a delicious dish.
Oscar Canas
The meatballs are a traditional dish from the Córdoba region of southern Spain. Although today they’re eaten at almost any time of year, they were previously made during the slaughter season. You can serve them hot or cold – they taste good either way! Thanks to the spices, the meatballs have a really unique flavour. Meatballs are a firm fixture at festive family meals during the holidays – and there’s usually a fight over the last one!
My role at STAR®
I’m a programmer and work as a web developer at Novaigrup.