Making your own meatballs is sure to provide you with more filling tapas for your friends and visitors.
This way, you can control the ingredients and how spicy they are. It's not difficult. Pork and Spinach make for fine meatballs.
- 400 grams of minced pork
- 50 grams of sobrasada or soft chorizo, cut into small pieces
- 400 grams of fresh spinach, cooked, drained and finely chopped
- 1 large egg, lightly beaten
- 1-2 tablespoons of fine breadcrumbs
- Flour, for coating
- Olive oil, for frying
- Salt and black pepper
- Grated nutmeg
Mix the pork, sobrasada or jamón serrano, spinach, egg and breadcrumbs and season well. Use your hands to shape the mixture into balls about the size of a large walnut. Dust with flour and fry in hot olive oil until brown and crusty on both sides.