Happy International Tapas Day! If shareable snacks are your jam, then tapas are for you. In case you’re not yet familiar with them, a tapa is an appetizer or snack in Spanish cuisine that could be served cold or hot. As a huge lover of Spain and all things Spanish (especially when it comes to their food and wine!) I couldn’t be more excited to partner with Olives from Spain to create and share some of my favourite tapas recipes that are not only delicious, but easy to make at home! If you’re in the mood to celebrate today, or this weekend, keep reading for how to make an epic tapas spread for you and your guests, starring a delicious recipe for ‘Albóndigas‘ aka meatballs with olives. Enjoy!
Albóndigas With Hojiblanca Olives from Spain
What You Need:
For the meatballs:
5 oz finely chopped Mysterious Hojiblanca Olives From Spain
1/2 lb ground pork
1/2 lb ground turkey
1/2 cup panko breadcrumbs
1/2 cup finely chopped cilantro
1/2 cup grated Manchego cheese
1/4 cup grated yellow onion
4 cloves grated or minced garlic
1 large egg
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoonWorcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
For the sauce:
5 oz Manzanilla Olives From Spain
1 tablespoon olive oil, plus more for drizzling
1/3 cup finely chopped yellow onion
3 cloves minced garlic
1/2 teaspoon red pepper flakes
1 cup beef broth
1 teaspoon saffron
1 cup passata
1/3 cup halved cherry tomatoes
1 bay leaf
1 teaspoon granulated sugar
kosher salt, to taste
freshly ground black pepper, to taste
Zest of 1 lemon
Make the meatballs:
- Preheat the oven to 425°F with a rack in the center of the oven. Line a baking sheet with parchment, foil or a silicone mat.
- In a large bowl, mix together the pork, turkey, breadcrumbs, cilantro, cheese, onion, Hojiblanca olives from Spain, garlic, egg, oregano, cumin, smoked paprika, Worcestershire sauce, salt, pepper and 1 tablespoon of olive oil until well combined.
- Using a cookie scoop or small ice cream scoop, divide the mixture into even sized meatball portions about 1 1/2 inches in diameter. You should have about 22 meatballs.
- Coat your hands with remaining olive oil and roll the balls until smooth and place on baking sheet.
- Bake in the oven for 20 minutes.
For the tomato sauce:
- While the meatballs bake, heat the oil in a large pot or dutch oven over medium heat.
- Add the onion, garlic and red pepper flakes and cook until the garlic is just beginning to turn golden brown.
- Add the beef broth and saffron and bring to a boil.
- Add the tomatoes, bay leaf, sugar, and season with salt and pepper. Using a heavy spoon, mash the tomatoes as the sauce begins to bubble. If you have an immersion blender, this would be a good time to blend the sauce to your desired consistency, just be careful not to blend the bay leaf.
- Lower heat and let the sauce simmer partially covered.
- When the meatballs are done, add them to the sauce, along with the Manzanilla olives from Spain, and let it cook for about 5 minutes more.
- Drizzle the albondigas with a touch more olive oil and garnish with lemon zest!
As you’ll see in these photos, to complete my tapas spread I served Versatile Manzanilla Olives from Spain with seared chorizo ‘banderilla‘ style (aka on a skewer) with cubes of manchego cheese underneath. I also made an olive frittata (one of my favourite style of tapas to enjoy!) using this recipe from Rachel Ray which, once cooked, I cut into small rectangles and placed on top of toasted baguette and topped it with a seedless Flesh Gordal which is the type of green olive from Spain that I used in the frittata mixture as well.
Now all you gotta do is…
Serve and Enjoy!
(Story by Editor-in-Chief, Gracie Carroll)
*Please note that this post has been brought to you thanks to a paid partnership with Olives from Spain, all thoughts and opinions are our own.*